Formosa Oolong #8

Tea type
Oolong Tea
Ingredients
Not available
Flavors
Autumn Leaf Pile, Honey, Oak wood, Plums, Raisins, Tobacco
Sold in
Not available
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by John Grebe
Average preparation
195 °F / 90 °C 3 min, 30 sec 8 oz / 236 ml

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65 Tasting Notes View all

From Adagio Teas

Oolong tea from Taiwan. Formosa, meaning ‘beautiful’ was what the Portuguese explorers called this island. The oolong tea grown here continues to be called as such. The intense pungency and exquisite bouquet of Formosa Oolong tea is regarded to be the finest in the world. The ‘Oolong Symphony no. 8,’ comprised of large ‘choicest’ grade copper-red leaves with beautiful tips of silver is a wonderful introduction to this variety.

Also on the package: A darker oolong from Taiwan, formerly known as Formosa. Deep raisiny and ripe fruit aroma, autumn leafy note. Lingering flavor and smooth, refreshingly fruity astringency. A lovely introduction to Taiwanese tea.

About Adagio Teas View company

Adagio Teas has become one of the most popular destinations for tea online. Its products are available online at www.adagio.com and in many gourmet and health food stores.

65 Tasting Notes

98
55 tasting notes

I love this tea first thing in the morning. It’s got such a great, deep color and aroma and the slightly sweet taste really gets me going and focused.

Preparation
Boiling 5 min, 30 sec

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96
34 tasting notes

delicious, perfect, daily oolong. Definitely my favorite Adagio purchase so far.

As I was taught by a wonderful eccentric tea lady in my hometown, I usually steep oolongs for about a 1 min for the first time and make sure to take the tea out, then resteep at 1.30-2min for the second, 2.30-3min for the third, and you can definitely do that with this tea as well. One solid serving of loose-lease keeps me going for most of my evening. And definitely no milk or sweeteners needed!

Preparation
180 °F / 82 °C 1 min, 0 sec

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78
213 tasting notes

Today’s mildly more exciting than yesterday, at least inasmuch as I bought office-appropriate linen trousers from M&S and I’ve decided to phase out wheat and processed sweeties in order to try and get my inflammation in check a bit, given that my ankles now hurt to stand on. Tomorrow, I’ll invest in some pineapple. Pineapple’s an anti-inflammatory.

So something moved me today, before dashing to submit a few job applications before their noon o’clock deadlines, to do a few steeps of this oolong. It’s not the most remarkable tea in the world, and it’s not something I crave very often if at all, but sometimes it’s a good, simple I-don’t-know-what-I-feel-like-drinking-so-I’ll-just-have-this choice, and it fulfilled it well. Still as autumn-leafy as ever, at once light and wholesome, with toasty granola notes and traces of dry earth. Ho hum.

TeaBrat

Yes I am doing the same thing. Other sources of inflammation include animal products, esp. red meat

Sami Kelsh

Indeed! It’s thankful I’ve pretty much been meatless for years. Sweeties, on the other hand… I had such a time saying no to a half price bag of Haribo gummies at the supermarket today :(

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79
8 tasting notes

In the pouch: Definitely a smoky thing going on, and woody. Make sure to take it out of the packaging and give it a good sniff because it’s subtle and you can mistake the smell of the package for the smell of the tea if you’re not careful.

In the cup: Smells like oolong, pretty much.

Taste: First steep, subtle and smoky, with added honey bringing out a floral note (that I hope was not just the honey flavor). Second steep, much more woody flavor coming out, a little more smoke. I agree with the reviewer who said it was like cinnamon stick with more emphasis on the stick.

Preparation
3 min, 0 sec

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50
304 tasting notes

On my tea tasting afternoon with Mrawlins2, we sampled this oolong. Good smell in the tin. Just ok taste in my cup. I think I now understand why alot of oolongs are flavored.

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70
17 tasting notes

Not what I expect from an Oolong. Not bad, but very different.

This tea is extremely woody. I get cinnamon stick—less cinnamon and much more stick. Another taster noted cigar ash, and I can only agree. It’s not strong, it’s just woody—did I say that?

I suspect this would be very good iced and with some sort of BBQ. The wood just begs for BBQ.

Preparation
205 °F / 96 °C 5 min, 0 sec
Kyle Hildebrant

I just had an epiphany about this tea: It’s Thai, yes, Thai. As in the type of tea used to make “Thai Tea”… that overly sweet sugar and cream infused tea. I think I may attempt my own Thai tea; but with a bit less sugar and cream.

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57
144 tasting notes

The dark color and cigar-ash nose lead the drinker into believing he or she in for a more intense flavor experience as the impression left on the tongue is quite easy, albeit rather interesting.

What we taste is akin to light black tea with a very subtle pepperiness, muscatel sweetness and, yes, a cigar-ash smokiness threaded through the flavor profile in a not at all imposing or unpleasant way though, unlike most oolongs, I’ve found this to be good for only one steep.

I, for one, enjoy a good cigar in my tea.

Preparation
205 °F / 96 °C 5 min, 30 sec

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70
248 tasting notes
I ♥ NewYorkCiTEA

I’m seconding the oolong love.

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50
19 tasting notes

At first I didn’t like this. Too woodsey, grassey. I resteeped it 3 times and enjoyed each infusion a little more. Not sure this will become part of my cupboard.

Preparation
185 °F / 85 °C 5 min, 0 sec
takgoti

The effect that resteeping has on oolongs is, in my opinion, their best quality. Of course, it has to end somewhere good. And I guess that starting somewhere good is helpful, too, hee.

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48
104 tasting notes

Surprisingly mellow flavor for how dark the color is and how strong the aroma is.

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