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Description
Ten Ren's Second Grade Pouchong consists of fine quality and tender tea leaves from northern Taiwan. Pouchong along with Tung-Ting Oolong are among Taiwan's famous teas. Pouchong tea originated in Taiwan. The steeped tea from Ten Ren's Second Grade Pouchong has a light green-yellow hue and faint mild flora aroma. The taste is mildly floral and sweet. The aftertaste of this tea is a fresh clean sweetness which lasts after the sip.
The water used to steep this tea should be about 175°F or 80°C. Use about 1.5 tablespoons (3 grams) of tea leaves for about every 5 ounces (150 mL) of water. A steeping time of about 3-5 minutes is recommended with more or less time depending on the desired concentration. As a rough guide, the higher the temperature of the water or the greater the amount of leaves used, the shorter the steeping time should be. For the ultimate enjoyment, a traditional Chinese Yixing teapot is recommended for loose Pouchong tea. The teapot should be half filled with leaves and initially steeped for 45 seconds to 1 minute with the steeping time increased by an additional 15 seconds for each successive steeping. The leaves may be steeped multiple times.
The water used to steep this tea should be about 175°F or 80°C. Use about 1.5 tablespoons (3 grams) of tea leaves for about every 5 ounces (150 mL) of water. A steeping time of about 3-5 minutes is recommended with more or less time depending on the desired concentration. As a rough guide, the higher the temperature of the water or the greater the amount of leaves used, the shorter the steeping time should be. For the ultimate enjoyment, a traditional Chinese Yixing teapot is recommended for loose Pouchong tea. The teapot should be half filled with leaves and initially steeped for 45 seconds to 1 minute with the steeping time increased by an additional 15 seconds for each successive steeping. The leaves may be steeped multiple times.
