DPMRBbGf.2851$Qb.2605@trndny072/7/06


"Michael Plant" wrote in message
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[Jim]
Us insiders call green oolongs, Pouchongs which is a
specialty of Taiwan.

[Michael]
Jim, as an outsider by nature, I feel free to say
that Pouchong (Bao Zhong) is not another name
for green Oolong, but rather a special category of
even greener Oolong, nearly always created in long
twisty form rather than fisted, and of a particular
jade color and melon soft taste and aroma. I have
seen them produced at a higher roast, but these are
to my mind far from true. Unless I have this all
wrong.

Michael, I recall reading somewhere that Pouchong is oxidised by wrapping it
in cloth; what effect this has I don't know, except it may slow the
oxidation rate, easing the process of picking precisely the right oxidation
level.

I agree with your assessment. The best ones all appear to be oxidised in
the 10-20% range, are roasted gently or not at all and have wonderfully
delicate aromatics.

Hi Dean,

I believe traditionally it was paper rather than cloth,
but who has time for that these days? I don't know
the reason for it, your theory being as good as any.

Have you tried any of those 50%ers? I have, but
don't think terribly much of them, since they are
neither fish nor fowl, lacking the melon flower
delicacy of the real thing.

Michael