Pouchong has two hallmark qualities. Paramount is aroma. The aroma of a fine pouchong is unforgettable...and can be fleeting. So prized is the aroma of a fine pouchong that aficionados drink this tea for mental acuity and enlightenment. Creaminess of the liquor is a second hallmark which is highly unusual for a lightly oxidized tea let alone oolong.
This tea is bulky so be generous with the leaves to fully appreciate its character. Start with two heaping teaspoons per cup. A small pot or gaiwan comes in handy for brewing multiple infusions. First rinse the leaves for 30 seconds in hot water to prepare them for brewing. Brew the first infusion for 3 minutes, subsequent infusions for less than 1 minute. Always completely pouring out all the tea after each infusion.
Store your tea in an airtight container. Pouchong doesn't last long once exposed to oxygen so try to consume the tea in 3 months.