Pouchong, also known as Bao Zhong tea was actually produced in mainland China first, but was brought to Taiwan in the late 19th century. Traditionally, the leaves were then wrapped in paper and dried to prevent oxidation. Today, they are heated to dry them further and halt the oxidation process. The temperature used is only 70 degrees Celsius, which means the leaves are not roasted. This is a winter picked oolong from Taoyuan County, Tawian with twisted leaves. The leaves are a bit more colory and full than traditional spring oolongs and infuse with superb orchid-like notes with a dark cherry finish.