|" It's flavor really reminded me of an oolong; Ti Guanyin particularly, thanks to its toastiness."|
The leaves for this were splendidly deep and dark green. On first impression, I thought it was an oolong. The smell was even similar to a green-style oolong, grape-like with a grassy bend. There was also a smoky impression on the nose - creamy too. It was a peculiar beast all its own on the senses.
Brewing instructions called for 1 tsp in 1 cup of 176F water, steeped for two-to-four minutes. Canton also made a point to mention that this was a forgiving green tea. It certainly seemed resilient enough. I adhered to the measurements and steeped it for three.
The liquor brewed to a sparkling, light green with a kelpy scent wafting from the cup steam. It's flavor really reminded me of an oolong; Ti Guanyin particularly, thanks to its toastiness. A fruity finish was still there, only slightly echoed by a grassy middle. I can see why this is sometimes considered an intermediate type of tea. I'm hard-pressed to call it a green tea or an oolong. "Pouchong" could've stood for "missing link" for all I knew. A very decent and deceptive "gr-oolong" tea.
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