pouchong

pouchong

English

Etymology

From Min Nan 包種 (pau-chióng, “the wrapped kind”).

Noun

pouchong (countable and uncountable, plural pouchongs)

1. A superior kind of souchong tea.
   • 1994, A. Varnam, ‎J. M. Sutherland, Beverages: Technology, Chemistry and Microbiology (page 187)

     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.