Spring Pouchong

Description

Prepare yourself for one of the most pleasant tea experiences you can have. ever - enjoying a fragrant cup of freshly brewed Spring Pouchong. We've said one of the most pleasant tea experiences because in order to achieve the pinnacle of pleasant tea experiences you're going to have to travel to Pinglin township in northern Taiwan. Specifically, you'll need to travel there during the first 3 weeks of April when this exceptionally rare and entirely heavenly tea is made.

Situated just an hour from Taipei, Pinglin Township is the centre of Taiwanese Pouchong production. Water supply in the region comes from Peishin Stream, one of the country's most pristine waterways. Thick forest is everywhere, a testament to the persistent environmentalism of the township's inhabitants. The town of Pinglin, with its small population of 6000 or so, is accessible only by one tiny road, lined on both sides by workshops where artisans produce and pack Pouchong. During tea season, the town is a beehive of activity as everyone sets to work making the teas that have made the place famous. On the breeze, the flowery fragrance of spring tea is everywhere. Tea heaven!

Aside from the beautiful town of its birth, what makes Spring Pouchong so special? There are a few factors. The first has to do with the special bushes on which it is plucked. These bushes grow in only a select few tracts of land around the town and are treated almost like citizens themselves. The next is oxidation. Pouchong, whose character is often compared with some semi-fermented oolongs, actually falls somewhere between oolong and unfermented green tea. After plucking, the fresh leaf is allowed to oxidize for a very limited time before drying - which leads us to the third factor making this tea so special. In Chinese, the word Pouchong literally means the wrapped kind. This name stems from the traditional method of wrapping the leaves in paper during the drying process. The final factor is that with which most exceptional products are made - love. To this day Spring Pouchong is prepared by hand in the same way it has been for more than 5 generations. The result of all of this carefully regulated work is one of the world's most exceptional brews - a fragrant tea with flowers and melon on the nose and a rich yet mild cup. Not everyone can hop a plane and head for the hills of Taiwan. Here at Metro tea we're happy to provide the next best thing. Here's to tea heaven!

Steeping Instructions

PRODUCT TYPE: Loose - Flavored Oolong Tea

IDEAL BREWING TEMPERATURE: 85ºC/185ºF. For Food Safety reasons bring water to 100ºC/212ºF and let it cool down to 85ºC/185ºF.

ANTIOXIDANT BENEFIT: For a greater antioxidant benefit brew longer and use more tea.

FOOD SAFETY ADVISORY: We strongly recommend using filtered or freshly drawn cold water brought to a rolling boil when brewing all types of tea. Today's water has been known to carry viruses, parasites and bacteria. Boiling the water will kill these elements and reduce the potential incidence of water-borne illnesses.

Epic Iced Tea Instructions

Tea isn't just served hot!  Iced tea is one of the most refreshing and natural thirst quenchers around the world.  Here is our suggested method of brewing the best iced tea.

ICED TEA BREWING METHOD (Pitcher): (To Make 1 Liter/Quart):

1. Place 6 slightly heaping teaspoons of loose tea or 6 tea bags into a teapot or heat resistant pitcher.
2. Using filtered or freshly drawn cold water, boil and pour 1¼ cups/315ml over the tea.
3. Steep for 5 minutes.
4. Quarter fill a serving pitcher with cold water.
5. Pour the tea into your serving pitcher straining the tea or removing the bags.
6. Add ice and top-up the pitcher with cold water. Garnish and sweeten to taste.
7. A rule of thumb when preparing fresh brewed iced tea is to increase
8. the strength of hot tea since it will be poured over ice and diluted with cold water.

Note: Some luxury quality teas may turn cloudy when poured over ice. This is a sign of luxury quality and nothing to worry about.

ICED TEA BREWING METHOD (Individual Serving):

1. Place 1 slightly heaping teaspoon of loose tea or 1 tea bag into a teapot for each serving required.
2. Using filtered or freshly drawn cold water, boil and pour 6-7oz/170-200ml per serving over the tea.
3. Cover and let steep for 5 minutes.
4. Add hot tea to a 12oz/375ml acrylic glass filled with ice, straining the tea or removing the bags.
5. Not all of the tea will fit, allowing for approximately an additional ½ serving.
6. A rule of thumb when preparing fresh brewed iced tea is to increase the strength of hot tea since it will be poured over ice and diluted.

Note: Some luxury quality teas may turn cloudy when poured over ice. This is a sign of luxury quality and nothing to worry about.

HERB & FRUIT ICED TEA BREWING METHOD (Pitcher): (To Make 1 Liter/Quart):

1. Place 12 slightly heaping teaspoons of herb & fruit blend or 6 tea bags into a teapot or heat resistant pitcher.
2. Using filtered or freshly drawn cold water, boil and pour 1¼ cups/315ml over the herb & fruit blend.
3. Steep for 5-10 minutes.
4. Quarter fill a serving pitcher with cold water.
5. Pour the tea into your serving pitcher straining the tea or removing the tea bags.
6. Add ice and top-up the pitcher with cold water. Garnish and sweeten to taste.
7. A rule of thumb when preparing fresh brewed iced herb & fruit tea is to increase the strength of hot brew since it will be poured over ice and diluted with cold water.

HERB & FRUIT ICED TEA BREWING METHOD (Individual Serving):

1. Place 2 slightly heaping teaspoons of herb & fruit blend or 1 tea bag into a teapot for each serving required.
2. Using filtered or freshly drawn cold water, boil and pour 6-7oz/170-200ml per serving over the herb & fruit blend.
3. Cover and let steep for 5-10 minutes.
4. Add hot tea to a 12oz/375ml acrylic glass filled with ice, straining the tea or removing the bags.
5. Not all of the tea will fit, allowing for approximately an additional ½ serving. Garnish and sweeten to taste.
6. A rule of thumb when preparing fresh brewed herb & fruit tea is to increase the strength of hot tea since it will be poured over ice and diluted.