This week's tea blogathon topic (from Gracious Hospitality) is a favorite brew - white, green, black or herbal. My tea favorite changes with the day. I'm a very moody drinker, meaning that my mood dictates my choice.
Today spring is in my heart and I feel like something light and special. I choose coconut pouchong. Pouchong is an interesting tea, not much talked about but one that I really appreciate. Pouchong tea is similar to an ever-so-slightly oxidized green tea. On the spectrum of teas, it would generally fall between a green and an oolong, tho there are always exceptions. Think of it as a mellow green (tho it is technically its own category).This particular tea is scented and flavored with coconut. The tea took home an award at the 2007 World Tea Expo in the Green Tea category. I have a pound of this tea, so if anyone would like to purchase a sample or a few ounces, please let me know at steph7@sbcglobal.net. If you're not a fan of coconut, this tea is not for you.
For coconut lovers, this tea is heaven. The dry leaf is a deep forest green with a super-intense coconut aroma.
During steeping, the leaves open nicely and create a lovely, flat presentation. The aroma softens as it steeps and becomes so alluring. (The aroma of the dry leaf is intense, but as it steeps, it becomes incredibly enticing.)
The liquor is a light yellow. Can you see the heart-shaped reflection in the tea cup? It must be from one of the daffodils above it. :-) A perfect summary to how I experience this tea - I simply love it!
23 comments:
I do love coconut so this tea does sound intriguing. Enjoy your cuppa!
OK, that heart-in-the-teacup thing is pretty amazing! And I've had a coconut tea before that I loved (was it a pouchong? I have no idea), but I can taste it just reading your post!
Oh my. Just might have to find some of that...
Hi Steph,
Thanks for sharing about that special blend of tea.
Thanks also for stopping by my blog. We will visit again, I am sure! :)
Oh My!
There are so many teas which are new to me. I had never heard of coconut tea before.
I would posively float away if I tried all the varieties I have read about this week.
...back to my Earl Grey steeped, and waiting to be enjoyed.
Millie
What gorgeous photos and I like how you've presented the dry leaf, wet leaf and tea liquor.
I enjoyed your phoots and the post but must say thanks for the advice because I do not like cococut. I will skip this tea.
It's amazing all of the things I have learned from the Tea blog-a-thon. I had never heard of Pouchong. I do love coconut but I'm a tea bag girl. Absolutely loved your post.
Fun review! Loved the heart - not only can we read the tea leaves, now we can read the cup too! Nancy
Fun review. I have never had a coconut flavored tea before. Hmm...maybe I should look into it.
Some of my past discoveries with a Coconut Pouchong, p'rhaps the same one:
I am quite pleased with this tea. First trial run, I infused at 3 minutes, water just under boiling. Even as it steeps you can smell both the coconut and the natural pouchong leaf, and this carries over to the cup as well. The coconut seems to truly marry with the actual leaf rather than cover it up. Gives a very tropical tasting cup of tea, full coconut flavor but with the green pouchong leaf coming through for contrast. Stops shy of being "too much." This seems a pleasant alternative for upcoming sultry summer nights, sipped under a full moon. Seems a hint of floral quality to taste and aroma, but again, not overdone. No, I'd not want it every day, but for an exotic alternative, this has potential.
Further notes on using this tea as a base for a rum and liqueur drink:
I have as the base tea, the Coconut Pouchong. To this, we add two capfuls of a Malibu Caribbean Rum with Coconut Flavoring. Now *this* is wonderful enough, but go a bit further...add two more capfuls of a KeKe Beach Key Lime Cream Liqueur. This most wonderful liqueur beautifully replicates a Key Lime Pie complete with graham cracker crust. Poured over crushed ice, this is sublime, with a twist of lime for added zest and a wedge of lime for aesthetics. At this point, the little decorative umbrellas even begin to look good. :-) I also suspect it would do beautifully as a 'slushier' blended-with-ice-drink as well. The Key Lime Liqueur adds enough thickness to the texture.
Sounds delightfully delicious!
Bill
Thanks to all who have commented! And anodyne - as always, your reviews are such a gift!
Oh that tea looks like it would taste so refreshing. Have you ever iced it or is that unthinkable?
cori g - I think it would be very good iced!
now coconut tea is something I must try!
This tea sounds heavenly! I love coconut --- and enjoy green tea. It's a perfect match. Thank you for sharing!!! A great post with wonderful pictures (very professionally done).
LaTeaDah
I like coconut so I would probably like this one.
How neat that a heart shape was at the bottom of your cup!
Katherine
Hi Steph, thanks for visiting my blog and leaving a comment on my "tea" post. I've enjoyed reading your blog, but afraid that I can't relate to your love for all those floral and herbal teas..my husband would have a fit if I gave him a cup of something that smells like roses or lavender...to DRINK!!
Steph,
I have one minor correction regarding your statements about Pouchong (also Paochung or Bao Zhong) tea.
It is generally not classified as a green tea. Since its oxidation levels are usually about 15-25%, it's usually regarded as an oolong although some folks would argue that it represents its own class of tea.
Green tea, by definition, undergoes NO oxidation, it is heated up to kill green immediately before other processing steps take place.
Jo
Ya-Ya's Tea Board
Thanks, Jo - you are correct. I meant it to be a comparison point to green, since many of my readers are just becoming familiar with the range of teas. I've clarified. Good to have a second pair of eyes!
I adore coconut so this would be one for me to try for certain. As per usual, I've never heard of it before. Thank you for bringing it to our attention.
The last photo is perfect!
FYI - Pouchong is the same as "Bao Zhong"
Post a Comment