Pouchong, a slightly fermented green tea, has two hallmark qualities. Aroma is paramount — this tea's unforgettable scent, often characterized as floral with melon notes, is delicate… and can be fleeting. The second hallmark of fine pouchong is its creamy mouth-feel. Rich and mild, this texture is unusual for such a lightly oxidized tea.
This tea is bulky so be generous with the leaves to fully appreciate its character. Start with two heaping teaspoons per cup. A small pot or gaiwan comes in handy for brewing multiple infusions. First, rinse the leaves for 30 seconds in hot water to prepare them for brewing. Brew the first infusion for 3 minutes, subsequent infusions for less than 1 minute — always completely pouring out all the tea after each infusion.
Store your tea in an airtight container. Pouchong doesn't last long once exposed to oxygen, so try to consume the tea in 3 months.