Wild Formosa Assam

Tea type
Oolong Tea
Ingredients
Not available
Flavors
Not available
Sold in
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Caffeine
Not available
Certification
Not available
Edit tea info Last updated by Mike G
Average preparation
205 °F / 96 °C 2 min, 15 sec

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3 Tasting Notes View all

  • “I'll be quick, since I'm writing this note from a sample (which I usually don't do) but it's been a while since a tea literally blew my mind (and taste buds). I brewed this using the tea bowl...” Read full tasting note
    90
    TeeMike 57 tasting notes
  • “My adorable dachshund grabbed this sample off of my shelf the other day, and I took it as a sign that it was time to try it. I drank this from a tea bowl, as the company's website says it was...” Read full tasting note
    91
    CharlotteZero 372 tasting notes
  • “A sweet and light oolong. Only steeped for several seconds, but that was enough to release a full pallat of flavors. The second infusion was even better. I had it with sushi tonight and thought it...” Read full tasting note
    90
    nycbadger 2 tasting notes

From Red Blossom Tea Company

Our Wild Formosa Assam came about by way of historical happenstance. In 1926, occupying Japanese troops introduced the first Burmese Assam cultivars to Taiwan with the hope of fostering a black tea industry on the island. Select groves were planted in locations that closely mimicked the terroir of the Assam region of India. One such grove was located in southern Taiwan, near Kaoshiung.

With the end of Japanese colonial rule of Taiwan in 1945, and the departure of the Japanese, the grove was forgotten. What remains today are a scant few surviving trees, all nearly eighty years old, reaching heights of about 10 feet.

Each winter and spring, about 100 catties of fresh leaves are hand-picked by the local people who tend to the grove. The leaves are laid out and sun withered, bruised in a woven bamboo drum before being oxidized up to approximately 20%. The leaves are then just as meticulously hand-rolled before receiving almost 9 rounds of light charcoal roasting. The final result of these efforts is 20 catties of finished tea. This newly acquired batch is a winter crop, picked at the end of 2011. Winter harvesting produces slightly larger leaves, and a tea that is milder than its spring counterpart.

We have never tasted a tea with such a unique flavor profile. The rounds of low charcoal roasting intensifies the sweetness of the tea, giving it a character that mimicks sugarcane, with a hint of the type of florals one usually associates with green pu-erhs and Indian black teas.

About Red Blossom Tea Company View company

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3 Tasting Notes

90
57 tasting notes

I’ll be quick, since I’m writing this note from a sample (which I usually don’t do) but it’s been a while since a tea literally blew my mind (and taste buds).

I brewed this using the tea bowl style, I usually never do but this one was calling for it. Unique candy sweet taste, with a thick and full texture that fills your mouth and a long lingering sugary sweet aftertaste. I am honestly in awe of how good this tea is. It subtle yet intensely flavorful at the same time. First three infusions were definitely the best (I just refilled the bowl with more water after running out of tea).

This is perhaps the only time I’ll get to taste this since $60 for 2 oz is just way over my budget in tea, but i’ll remember this one for a long time.

Preparation
205 °F / 96 °C
TeaBrat

They are sooo pricey!

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91
372 tasting notes

My adorable dachshund grabbed this sample off of my shelf the other day, and I took it as a sign that it was time to try it. I drank this from a tea bowl, as the company’s website says it was first served to them that way. The first aromas I noted were artichokes and green apples. I could also taste artichoke strongly. There are floral notes that I can’t put my finger on too. This tea is lightly creamy, and when all of the broth is gone, the leaves smell sweetly tart like citric acid. Very enjoyable!

Preparation
200 °F / 93 °C 4 min, 0 sec

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90
2 tasting notes

A sweet and light oolong. Only steeped for several seconds, but that was enough to release a full pallat of flavors. The second infusion was even better. I had it with sushi tonight and thought it complimented the spicy tuna nicely.

Preparation
205 °F / 96 °C 0 min, 15 sec

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