Ten Ren's Fourth Grade Pouchong consists of tea leaves from northern Taiwan. Pouchong along with Tung-Ting Oolong tea are among Taiwan's famous teas. Pouchong tea originated in Taiwan. The steeped tea from Ten Ren's Fourth Grade Pouchong has a light goldegolden-yellow hue and a faint mild roasted aroma. The taste is faint, light, and mild with a roasted quality.
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 milliliters) 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. Net tea weight 4 ounces (113 g) and shipping weight 0.29 lb.