Wednesday, April 1, 2009

Pouchong Oolong Tea

Well, it’s a dull, rainy April Fools Day and so, I’m grateful for the humorous posts on my friends blogs that gave me a good laugh to start my day.  I opened my tea cupboard this morning and while making my choice, this little bag of Pouchong tea that I picked up on a visit to The Tea Room in Savannah, GA, seemed to beckon.  Pouchong is the least processed of Oolong teas and originates in Taiwan and also Fujian Province in China.

               blog photos  

This tea is often used as a base for scented teas such as Jasmine, which most of us have tried at some point in our favorite Chinese restaurant.  I also like that this tea is enjoyed without the addition of milk.  Lately, I’ve read that the addition of milk to my black tea may destroy some of the health benefits.  Pouchong already has a sweet taste, but a little honey never hurts, does it? 


This is a pretty Royal Albert bone china cup and saucer from England.  The pattern is called Moss Rose.  I don’t use it often since it has a rather uncomfortable to hold handle.  To be honest, I usually drink my morning cup of black tea from a large mug (less trips to the kitchen for a refill), but somehow that didn’t seem appropriate for this tea.


Steph said...

Oolong teas are my favorites, and Pouchoong is very very special. I'm glad you wrote about this one!

Marilyn Miller said...

Thanks for visiting Delights of the Heart. I was reading some of your past post. I think Magnolia & Ivy may reopen somewhere in Georgia. That is what I have heard, but not sure if it will be the same name or not. If I hear more, I will let you know.

Angela McRae said...

What a lovely post! I'm glad to hear I'm not the only one who thinks about the "appropriateness" of the vessel for the particular tea being consumed!

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