Hmm….
Smells a little berry-ish, dry.
The taste is like Thomas Sampson’s second cousin—twice removed.
This a very mild black tea. Very easy to drink. No astringency. No bitterness.
Soft and agreeable, I think.
Slighty sweet toward the end.
There’s not much to say, I guess. It’s a likeable tea, but not memorable, at least for me.
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Steeping parameters? It was delicious the first time around and the second time it was okay.
I’m not a stickler for steeping, really. But I would say I steeped this for about 8 minutes in boiled water. I’m on my second steeping now and it’s even milder (obviously). Maybe it would be better, like the directions say, with milk and sugar added?
Woah…. eight minutes!?!? And only mild? I thought it became a strong ceylon after four/five minutes.
Yeah, eight minutes..I know it’s kinda overboard…but I forgot about it because I was busy reading about pu-erhs on the Bana Tea site.
Eight minutes is many minutes. I was wondering about the astringency you found in the pouchong…I’m guessing the water was much hotter than 175, and the steep time longer than 3!
I know that the steeping time was longer than 3 minutes for the Coconut Pouchong. So I’m not sure why the astringency is absent for this. An anomaly, I guess?
Astringency in greens usually occurs from over steeping and using really hot water. I think the recommended of Coconut Pouchong is like 185-195F?
Hmm….I will try understeeping it in the future—but even with the astringency, I loved the pouchong! It was my first pouchong, so definitely want to try others!
Wait—I guess “pouchongs” are another word for “oolongs”? In that case, it was actually my third oolong (first being the Ginseng Oolong from Teas Etc and then the Sugar Caramel Oolong). I think I love oolongs in general! ;)
Steeping parameters? It was delicious the first time around and the second time it was okay.
I’m not a stickler for steeping, really. But I would say I steeped this for about 8 minutes in boiled water. I’m on my second steeping now and it’s even milder (obviously). Maybe it would be better, like the directions say, with milk and sugar added?
Woah…. eight minutes!?!? And only mild? I thought it became a strong ceylon after four/five minutes.
Yeah, eight minutes..I know it’s kinda overboard…but I forgot about it because I was busy reading about pu-erhs on the Bana Tea site.
Eight minutes is many minutes. I was wondering about the astringency you found in the pouchong…I’m guessing the water was much hotter than 175, and the steep time longer than 3!
I know that the steeping time was longer than 3 minutes for the Coconut Pouchong. So I’m not sure why the astringency is absent for this. An anomaly, I guess?
Astringency in greens usually occurs from over steeping and using really hot water. I think the recommended of Coconut Pouchong is like 185-195F?
Hmm….I will try understeeping it in the future—but even with the astringency, I loved the pouchong! It was my first pouchong, so definitely want to try others!
Wait—I guess “pouchongs” are another word for “oolongs”? In that case, it was actually my third oolong (first being the Ginseng Oolong from Teas Etc and then the Sugar Caramel Oolong). I think I love oolongs in general! ;)