The advantageous effects derived from the Pouchong oolong tea variety are almost the same as those of other teas that originate from the camellia sinensis plant, the plant where all true teas come from.
Classified as a type of oolong tea, this lies in between green tea and black tea in terms of duration of oxidation. However, pouchong tea is quite unique from other types of oolong tea as the duration of its oxidation is said to be quite nearer that of green tea.
Pouchong tea refers to a type of lightly oxidized tea from the Pinglin township in the Wengshan area of the island of Taiwan. It is characterized by a smooth floral fragrance with a mild taste that’s reminiscent of melon fruit. Though the length of its oxidation time is closer to that of green tea, it is classified as an oolong tea due to the absence of the sharply astringent taste characteristic of most types of green tea.
Most oolong tea grades have been oxidized to approximately 70% but pouchong tea is typically fired after only 15% or less. When brewed, pouchong tea gives off a yellow-golden hue which is very different from the typical amber to dark brown hue of other oolong tea types.
The term ‘pouchong’ means “folded-sort” and is so called due to the practice of wrapping certain varieties in cotton “paper” during its oxidation stage.
In making pouchong tea, it is recommended that water with a temperature of 175°F or 80°C be used.
Underneath are a few positive health effects attributed to this tea:
- Known to strengthen the body’s natural defenses.
- Thought to lower the risk of sudden heart attacks and strokes.
- Could lower risks of cancer and tumor development.
- Believed to assist in strengthening a person’s teeth.
- Might lower the risk of diseases associated with inflammation.
- Said to help fight the deteriorations that follow aging.
- Possibly effective in the effort to mitigate diabetes.