Pouchong

Pouchong (also known as Baozhong) is a lightly oxidized tea that is often classified between green tea and oolong tea. It is produced mainly in Fujian, China and in Pinglin Township near Taipei, Taiwan. Pouchong is known for its floral and melon fragrance, and a taste that is not as grassy as green tea but not as strong as oolong tea.

History

The production of Pouchong tea began in the 19th century in Fujian, China. The name "Pouchong" comes from the Chinese word "baozhong", which means "the wrapped kind", referring to the practice of wrapping the leaves in paper during the drying process.

Production

Pouchong tea leaves are withered, rolled, and then wrapped in paper or cloth to oxidize. The oxidation process is shorter than that of oong tea, making Pouchong a lightly oxidized tea. After oxidation, the leaves are fired to stop the oxidation process and then dried.

Taste and aroma

Pouchong tea is known for its light, floral, and melon fragrance. The taste is milder than oolong tea and less grassy than green tea, making it a popular choice for those who prefer a less robust flavor.

Health benefits

Like other teas, Pouchong tea contains antioxidants that can help protect the body from damage by free radicals. It also contains theanine, an amino acid that can help reduce stress and improve focus.

See also

• Tea processing
• Tea culture
• Chinese tea
• Taiwanese tea