Pouchong

Pouchong
Type	Between Green and Oolong
Other names	Light Oolong, Bao Zhong
Origin	Fujian Province, China and Taiwan
Quick description	Acidic floral fragrance and has a rich, mild melony taste

Pouchong (Chinese: ; pinyin: Bāozhŏngchá; Pe̍h-ōe-jī: pau-chióng-tê; Standard Chinese pronunciation [páu.ʈʂʊ̀ŋ.ʈʂʰǎ]) or light oolong, it is a lightly oxidized tea, twist shape, with floral notes, and usually not roasted, somewhere between green tea and what is usually considered Oolong tea (Chinese: ; pinyin: wūlóng; Pe̍h-ōe-jī: o͘-liông; literally: "Black Dragon"), though often classified with the latter due to its lack of the sharper green tea flavours. It is produced mainly in Fujian, China, and in Pinglin Township near Taipei, Taiwan.

Its name in Chinese, literally "the wrapped kind", refers to a practice of wrapping the leaves in paper during the drying process that has largely been discontinued due to advancement in tea processing. At its best, Pouchong gives off a floral and melon fragrance and has a rich, mild taste. The picking season of this famous Taiwan "spring tea" (春茶)usually begins around the end of March. Pouchong is a popular choice with producers of scented tea, with rose pouchong a particular favourite.

Before 1873, oolong tea was widely sold in Mainland China and Taiwan, but after an economic slump, some tea companies stopped selling oolong tea because of decreasing demand. At this time, tea companies moved production from Taiwan to Fuzhou and began producing pouchong tea. Pouchong tea is referred to as “flower tea” because of its fragrant smell.

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