Pouchong Oolong.png
Pouchong Oolong.png

Pouchong Oolong

from €8.00

Pouchong Oolong, also known as Baozhong Tea, is a lightly oxidized tea grown in Pinglin, New Taipei City, Taiwan, at elevations of 400–700 meters. It represents a graceful bridge between green and oolong teas — delicately floral, gently roasted, and beautifully smooth. Its infusion is pale yellow-green, offering notes of osmanthus, orchid, and lily, with a clean and refreshing taste that is neither bitter nor astringent.

Gram:

Pouchong Oolong, also known as Baozhong Tea, is a lightly oxidized tea grown in Pinglin, New Taipei City, Taiwan, at elevations of 400–700 meters. It represents a graceful bridge between green and oolong teas — delicately floral, gently roasted, and beautifully smooth. Its infusion is pale yellow-green, offering notes of osmanthus, orchid, and lily, with a clean and refreshing taste that is neither bitter nor astringent.

  • Oolong tea (Wu Long Cha, 烏龍茶) is a semi-oxidized tea variety that combines the freshness of green tea with the depth of black tea. Pouchong Oolong is the lightest among oolongs, closer to green tea in oxidation, making it especially fragrant and elegant.

  • The name “Pouchong” refers to the traditional wrapping process once used to protect the delicate aroma of these lightly oxidized teas. Over time, it became the name of the style itself — soft, elegant, and fragrant.

  • Crafted with light oxidation and gentle roasting, this tea captures the pure, natural fragrance of Taiwan’s mountain air. It is known for its graceful balance — bright yet mellow, fragrant yet smooth — making it a perfect choice for those who enjoy delicate teas with a clean, refreshing finish.

  • Pale yellow-green liquor; light and smooth body; notes of osmanthus, orchid, and lily; soft, fresh, and lightly sweet finish.

Recommended Gongfu Brewing Method

Recommended Teaware:
Porcelain gaiwan or glass teapot (to highlight its clear aroma and color).

Water Temperature:
90-100 °C

Brewing Instructions:

  1. Tea-to-water ratio: 4–5 g per 120 ml (1:25–1:30).

  2. First infusion: ~40 seconds.

  3. Subsequent infusions: Add 10–15 seconds each round.

  4. If you prefer a lighter flavor, lower the water temperature slightly.

This tea can be brewed 5–6 times, maintaining its soft floral aroma and gentle sweetness through each infusion.

Essential Info

Chinese Name: 包种茶 (Simplified) 包種茶 (Traditional)

Region: Pinglin District, New Taipei City, Taiwan
Elevation: 400–700 m
Harvest Time: 2025

Description:
Pouchong Oolong is a lightly oxidized, lightly roasted strip-style oolong from Pinglin, Taiwan. Known for its osmanthus and orchid fragrance, it brews a pale yellow-green cup that is clean, smooth, and delicately sweet — a hallmark of Taiwan’s most elegant tea traditions.

Tasting Profile:
Color: Pale yellow-green
Body: Light, smooth, clean
Notes: Osmanthus, orchid, lily
Finish: Fresh, floral, lightly sweet