Formosa Oolong Finest
Formerly known as Formosa, Taiwan is the renowned home to the best Oolong tea available today. Taiwan enjoys an excellent climate tailored for growing tea. Humid summers that are not overly hot, and mild winter temperatures combine for ideal tea growing conditions.
Production of Oolong tea is very labor intensive. After being picked, leaves and buds are spread on a flat bamboo basket and withered under sunlight for a short period of time. Leaves are then withered further at room temperature for six to eight hours, and are agitated gently by hand once an hour. Once the leaves turn red and the moisture content drops, the leaves are pan-fired for 15 minutes at a high temperature to stop the fermentation process. The last step is to roll and dry the leaves.
Formosa Oolong tea has a distinctive taste and aroma. The leaves are long and twisted, with a mix of brown, black and red, and bits of green and silver thrown in. The liquor is amber in color, with a flowery aroma with peach undertones. The taste is delicate with slight notes of peaches, and a hint of spice, and no bitterness. An excellent tea to enjoy in the evening, or after a meal. Truly the “champagne” of teas.