pouchong
nounEtymology Possibly from either Hokkien 包種茶 /包种茶 (pau-chióng-tê, literally “tea of the wrapped kind”) or Cantonese 包種 /包种 (baau¹ zung², literally “the wrapped kind”).
1
A superior kind of souchong tea.
- Flavour and aroma of semi-fermented teas is dictated by the extent of fermentation and, for this reason, oolong has a considerably stronger flavour than pouchong, which undergoes a significantly shorter fermentation.1994, A. Varnam, J. M. Sutherland, Beverages: Technology, Chemistry and Microbiology, page 187:
- Related terms
- souchong, lapsang souchong, oolong