For preparing pouchong, water of a temperature akin to that which is used for green tea should be used. According to Canton Tea Co's website, the tea is very forgiving, and they recommend using anywhere from one teaspoon to one table spoon of tea per cup of water. As I was making this tea in a 150ml gaiwan, I chose to just go with their recommendation and use 1 teaspoon of leaves. In keeping with their description of it being a very forgiving tea, they recommend 2-4 minutes for steep time. I went with three, just to be safe.
The dry leaves and the wet leaves smell much the same. A hint of fruitiness and a lot of fresh, light, oolong scent. Even after three minutes, the brew looks incredibly pale, but has a wonderfully light, floral aroma. The initial flavor, when the tea first touches the tongue, is light, too. While it may seem ridiculous, it is almost feathery in how soft the flavor is. One is then surprised when the finishing taste is bolder than expected. In fact, it seems that the finish is bolder than the foretaste.
I can see why this tea wins awards. It really is good. Canton Tea Co's website says nothing regarding resteeping, but I decide to try anyway, increasing the steep time to four minutes. I cannot say that the resteeping has improved or changed the flavor. If anything, it is a bit weaker than before. However, this tea still maintains its soft mouthfeel and light flavors. An indefinite steep is probably called for in order to get all the vestiges of flavor from these leaves.
I enjoyed drinking this tea, and it is certainly one of Canton Tea Co's very nice offerings. On my personal enjoyment scale, I would give it a 77/100.
Canton Tea Co's Pouchong may be acquired from their website, here.
Photo credit to Canton Tea Co.
This review was unsolicited and uncompensated.
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