Tea from Taiwan: Oolong tea and Pouchong Tea

TAIWAN

The island of Taiwan was once known as Formosa, which explains why the teas produced there are also referred to as Formosa oolong teas. Tea has been cultivated and processed at lower altitudes on the island for three hundred years and nearly all of it becomes oolong tea. Oolong tea is fermented, as a black tea, but the fermentaion is shorter in duration, yielding a tea that is 15 to 75 percent fermented. Most Chinese oolongs are only 15 percent fermented, where Formosa oolongs are often 75 percent fermented. Nowadays, the Taiwanese are making lighter oolongs that are fermented as little as 15 percent or even less called Jade oolong and Amber oolong. Becasue of this relatively low fermentation percentage, these teas are actually pouchong teas.

OOLONG TEAS

Oolong: Taiwanese oolong tea has distinctive nutty notes intertwined with subtle peachiness. It is semioxidized, which means it is fermented only 15 to 75 percent. When the fermentation is below 15 percent, it is referred to as pouchong tea. Oolong is the tea of choice for Yixing pots and is said to bring luck the more often it si infused. Yixing pots are famous clay pots made in China.

Imperial Oolong: Amber colored tea with a slight taste of honey, this oolong is considered to be among the best in the owrld. It is part of the Oriental Beauty or Black Dragon family if teas, best known as evening teas.

Formosa White Tip Oolong: This full-bodied tea is made from well-formed leaves with lots of tips, or buds, and should be washed briefly before infusing to release the fragrance. Most of the time the tea should be steeped for three minutes, although some drinkers prefer the tea steeped a little longer. This is an excellent dessert tea--especially good with chocolate and creme brulee.

Tung Ting: This is one of the most famous teas produced in Taiwan, with a mild flavor and reddish color. It is meant to be served all day and into the evening.

POUCHONG TEAS

Formosa Grand Pouchong: A lightly oxidized tea, this pouchong is close to being a green tea. When infused, it is pale yellow and has a light, mild flavor and distinctive aroma.

Jasmine: Traditionally, jasmine petals are used to make a lightly scented tea. These differ from flavored teas in that the flower petals are tossed with the tea leaves thirteen times to infuse the leaves with their scent. Scented teas typically are made with lightly oxidized pouchong teas.

Rose: Similar to Jasmine but made with rose petals, rose scented pouchong teas are among the world's most admired scented teas. Scented teas are meant to drunk plain for a soothign effect.