Pouchong – Spring in a Cup

It feels like it’s nearly Spring already! I mean, apart from the fact that it’s February and the temperature has been hovering around the ‘not pleasant’ mark for the last few weeks.  It is definitely getting closer though, and it’s even light when I get home from work.  That in itself is a good enough reason to celebrate, so what better way to do it than with a new Oolong tea! (I know, I can’t believe my how rock ‘n’ roll I am either.)

After thoroughly enjoying my last experience with this type of tea (click for my Jade Oolong review) I was looking forward to getting stuck in to another one.  I had two left in my Formosa Sampler from Adagio Tea and it was between Bai Hao and Pouchong.  As neither of these names gave anything away to me, I picked at random and Pouchong it was!

Pouchong, also known as Baozhong, is sometimes referred to as a green tea, but is in fact very lightly oxidised, which puts it into the Oolong bracket.  This particular Pouchong, like the previous Oolongs that I have tried, hails from Taiwan, which is famed for its tea production.  For much more of an insight into Taiwan’s tea regions, have a read of this article from Chessers Tea.  It’s amazing to hear about exactly where your tea comes from and why it tastes like it does!

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On to the tasting anyway.  I served up a large teaspoon of Pouchong into my infuser and waited for the kettle to boil.  After steeping for a few minutes, I could see why this could be mistaken for a green tea.  It was golden yellow in colour, noticeably lighter than the previous Oolongs I had sampled.  I wondered if I’d given it enough time in the water but I’m one for following the rules so I did as I was told and removed the leaves.

The colour was a very accurate precursor to the flavour.  The first sip gave a light, floral, slightly sweet taste combined with a sense of warmth that was more than just the temperature of the drink.  It encapsulated spring time, the season when the tea leaves are harvested, and had a fresh and buttery flavour that lingered on the palate.  What’s more, the tea was so light and easy to drink that I could easily drink cup after cup, and I did, as the leaves are capable of multiple brewings. Talk about getting your money’s worth eh!

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Overall, this was the perfect tea to match my premature Spring mood.  I can only imagine how good it will be to drink when we stop having snow warnings and I can finally retire the ice scraper for a few months!

Have you tried a Pouchong before?  Do you have any seasonal recommendations for me to try?  Please leave your comments below, I’d love to hear from you.

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5 Comments Add yours

  1. I tried a Formosa Pouchong once, and it was the most beautiful tea I’ve ever had. It smelled and tasted exactly like lilacs. I’d forgotten about it until now, thanks for reminding me!

    Like

    1. Rory says:

      Ah good, I really enjoyed mine too. You’ll have to get some and experience it again!

      Like

  2. chesserstea says:

    Thanks for the link Rory!

    Like

    1. Rory says:

      No problem! Your article had really good information in there, much more than I can provide!

      Liked by 1 person

  3. harrypoggins says:

    Just occasionally I’ve bought tea from Gillards in Guildhall Market, Bath, for my nephew, and watched, drinking in the experience, as the person behind the counter poured and bagged my selection with a slow deliberation. Not being a connoisseur I chose whatever took my fancy at the time; chicken and mushroom; sausage and mash; creosote. I can still smell them now.
    Ok, I had you going for a moment. Seriously though, I did get tea from Gillards. I also presented my nephew with a quirkily designed little teapot – decorated with fish shapes in the primitive style – that I picked up in an out of the way pottery in Scotland. I still have a matching coffee pot.
    Which is all very well but isn’t getting the lapsang souchong brewed…

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