pouchong

English

Etymology

From Hokkien 包種／包种 (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.
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