Saturday, November 13, 2010
Baked Pouchong 70439
This morning, I can't wait to taste this tea that Norman and I had worked on during this trip back to Taiwan. (*We found 4 bags, 200 plus lbs old Pouchong tea (1997) sat in Sha Keng Tea Manufactory's warehouse. I suggested Norman to give this tea a trial to bake it with the way we had learned in Yuchih during TOST 2010.)
I use my "Harmony Tea Pot" to make this tea, measure 5 grams with 200 degree heated water infused for about 3 minutes.
I called Norman right away that I will take them all.
This one is just amazingly good. Not like most Tie-Kuan-Yin, this Pouchong is made of Chinsin Dah-Pan, very soothing and a pleasant finish... I believe there are a few tea friends of mine will share the same enjoyment I am experiencing. Plus, this tea is very economical compared with most aged oolongs available on the market.
Good job, my brother.