Pouchong derived from “Bai Zhong” literally meaning “wrapped”. refers to a practice of wrapping the leaves in paper during the drying process in olden times. Usually not roasted and very little, as low as 10 % oxidation, twisted leaf style large, wavy, dark-green leaves. Pouchong is incredibly light and refreshing. precociously sweet taste. it gives four to five good steeps without the weakening of the taste o palate.
