Pouchong (Chinese: 包種茶; pinyin: Bāozhòngchá) is a very lightly oxidized tea somewhere between green tea and what is usually considered oolong tea, though often classified with the latter due to its lack of the sharper green tea flavours. It is produced mainly in Fujian, China, and in Pinglin Township near Taipei, Taiwan.
Its name in Chinese, literally "the wrapped kind", refers to a practice of wrapping the leaves in paper during the drying proce...
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Pouchong (Chinese: 包種茶; pinyin: Bāozhòngchá) is a very lightly oxidized tea somewhere between green tea and what is usually considered oolong tea, though often classified with the latter due to its lack of the sharper green tea flavours. It is produced mainly in Fujian, China, and in Pinglin Township near Taipei, Taiwan.
Its name in Chinese, literally "the wrapped kind", refers to a practice of wrapping the leaves in paper during the drying process that has largely been discontinued due to advancement in tea processing. At its best, Pouchong gives off a floral and melon fragrance and has a rich, mild taste.
Pouchong is a popular choice with producers of scented tea, with rose pouchong a particular favourite.
Together with green tea, oolong tea, and black tea, Pouchong tea has been shown to have antioxidant activity and antimutagenic properties. Catechins are important antioxidants in tea, and one study found Pouchong tea to have over three times the amount of these compounds relative...
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