This Pouchong Oolong gets only a hint of fermentation which will combine the flowery character and fruitiness of an Oolong with the mild taste of a Chinese green tea.
The taste develops as flowery and sweet with a hint of walnut to finish.
Pouchong Oolong is dried particularly slowly and is only slightly oxidised.
After picking the leaves are spread out and slowly withered under the sun to reduce their moisture content.
Once the leaves have softened, they are carefully rolled and roasted. This process keeps the coarse leaf structure in place.
The open, slightly twisted leaf has an intense sweet, lightly fruity fragrance and leaves a long lasting taste.
Tea Garden For China Pouchong Oolong Wangjia
The Wangjia tea garden is part of the famous Fujian province and has an altitude of approx. 700m just above the town of Fu’an.
The garden is perfectly manicured and includes a number of small hillsides.
Unusual for China, harvest at Wangjia takes place only twice per year.
The tea garden produces predominantly high quality Oolong teas and a few black teas.
How To Brew
1 – 2 tsp for 0.3l
Repeat brewing of up to 3 to 5 times is possible.