Quote:
Originally Posted by willijt
Actually, pouchong teas are fermented less than oolong teas. It seems to me the flavour is more subtle but the bouquet seems to have a broader olfactory range. Very delicate to the taste and the nose. My favourite is the pouchong, but sometimes I feel like tasting something with just a little more "presence" while still staying in the green tea genre. I used to buy my pouchong and high mountain oolong from a source in Vancouver, but it is no longer available so I now buy my pouchong from Tenren and Tentea, and my oolong from "Tea from Taiwan". ~jim
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This link might say it better than I can - with regard to the pouchong tea etc. Believe it or not, I even enjoy chewing on the dried tea leaves. They have a wonderful taste that is obviously more pronounced than the essence you get from the brewing. This trick was shown me by my friend and tea expert, a genuine "Honk Kong Teaman" whom I used to visit while staying in Vancouver.
http://www.tenren.com/pouc1stgrad.html
~jim