“There’s mystery to the art of finding and freeing the floral aroma and rich flavor of a pouchong tea. But the reasons Golden Moon’s Coconut Pouchong is noticeably better than others are pretty simple.
Real coconut makes this South Pacific treat buttery, smooth, and sweet.
It’s the unusually long, elegant leaves of this South Pacific delicacy that give the tea its light, slightly floral, and calming taste. As for that hint of tropical sweetness? We’ve got the nectar of young coconuts to thank.
Our Pouchong is grown in the Fujian Province, just outside of the Wuyi Mountains. The farm is located on sunbaked land that is mostly mountainous and is traditionally described to be "Eight parts mountain, one part water, and one part farmland.” That’s how we get a tea leaf with smooth floral notes, a light body, and a sweet finish.
Coconut Pouchong uses only real extract. In order to extract the coconut naturally, we start with real coconuts and roast, shred, and steep them for over one week. We then strain the coconut pieces leaving only pure coconut extract that is both smooth and buttery.
1) Bring fresh, filtered water to 180°F
2) Pour over your tea leaves in a teapot (1 spoonful of tea per serving)
3) Steep 3 minutes
4) Stir, strain, and enjoy!
Awarded Best Tea at the 2007 World Tea Expo
I woulda told him to go fly a kite. No one makes or even suggests I throw out tea.
I am convinced there was at least two more cups in those leaves. Sounds a bit expensive until you factor in the multiple infusions. So good.
Even the most inexpensive tea is wasted if you don’t get everything out of it. I’ve definitely done 9+ infusions (Um hello Beer Black Tea from ManTeas) :)