A Cup of Pouchong: Taiwan’s Lightest Oolong
Pouchong, also written Baozhong, is a very lightly oxidized oolong, around 8 to 12 percent, grown mainly in the Wenshan area of northern Taiwan. It sits between green tea and oolong, with a floral, slightly sweet taste. The name means “the wrapped kind”, after the old practice of wrapping the leaves in paper.
I got this one at Ten Ren, in Chinatown, New York City.
On Steepster, Ten Ren is saying these few words on this Pouchong Tea, 3rd grade:
The steeped tea from Ten Ren’s Third Grade Pouchong has a light golden-yellow hue and a faint honey floral aroma.
What Is Pouchong Tea?
It is a type of oolong tea. It is closer to green tea, and is a bit in between both green and oolong. It is one of the least oxidized teas in the category of oolongs. This is why it has a very floral character, and its greenish color was why I was attracted to it in the first place. The name “Baozhong” means “wrapped kind”, referring to the traditional way the tea was wrapped in paper during processing. The style came from Fujian; Taiwanese growers brought the plants and methods over in the 19th century.
Frequently asked questions
An oolong, the least oxidized kind, which is why it tastes close to green tea.
Yes. Pouchong is the older romanization of Baozhong.
Read next
- Silver Needle white tea — the least processed tea there is
- Ten Ren oolong — a Chinatown classic reviewed
- Taiwan’s high mountain oolong — the hidden story of gaoshancha
New here? Start Here for the shortest path through the blog.
