Formosa Pouchong Tea is a long and twisted leaf tea producing a smooth and mellow liquor with a slight nutty character.
Most of the teas produced by the island of Taiwan (formerly Formosa) are Oolongs, although as you will see from our favourites shown, green teas, black teas and lightly fermented Pouchongs are also available. Most gardens are situated in the north of the country around T’ai-pei at elevations below 1,000 feet
Taiwan is famous for its tea production which are of three main types: Formosa Oolong Tea, Black Tea and Green Tea.
Pouchong is a lightly oxidized tea, twisted in shape, with floral notes, and usually not roasted. It is somewhere between a green tea and what is usually considered Oolong tea. Pouchong is a popular choice with producers of scented tea, with rose pouchong a particular favourite.
The earliest record of tea trees found in Taiwan can be traced back to 1717 in Shui Sha Lian which is present day Yuchi and Puli in Nantou county. Many of the teas from Taiwan retain the island’s former name, Formosa.
Oolongs grown in Taiwan account for about 20% of world production. They are produced through a unique process including withering the plant under the strong sun and allowing oxidisation to take place before the curling and twisting which is done buy hand.
Most Oolong teas, especially those of fine quality, involve unique tea plant cultivars that are used exclusively for particular varieties of the final tea. The degree of oxidation can range from 8 to 85%, depending on the variety and production style. Oolong is especially popular with tea connoisseurs of south China and Chinese expatriates in Southeast Asia,as is the Fujian preparation process known as the Gongfu tea ceremony.