The island of Formosa, formally known as Taiwan, produces some of the world's most wonderful oolongs. In these mountainous rural areas to the north and north east, oolongs are cultivated through a very careful manual processing, where a slight oxidation and fermention is attained. Pouchong oolongs are another sub-category of Formosa oolongs. They are often referred to as "Jade" oolongs as they are fermented for less time and produce a very mellow, smooth, lighter colored infusion.
If you take a look at the leaves when brewed, the young shoots unfurl completely. You will notice the leaves are visibly fermented on there outer edges.
As with most oolongs, flavor carries through for multiple infusions.
Copyright © 2013Virtuous Teas Site by Webs To Go