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.