Light roasting brings more body and complexity to this tea, and a balanced, full flavour that surprises with each sip.
Lightly roasted, buttery, floral and gentle cinnamon note
Qing Xin (Green Heart) cultivar, hand picked in small batches
Harvesting date: 30 April 2021
Roasting Date: 5 May 2021
25% oxidation, light roasting
Formosa is the Portuguese historical name for Taiwan that means “beautiful island”. It’s a fitting name for this complex oolong as it embodies the stunning and unique terroir.
The liquor from the first infusion starts with buttery, followed by lightly roasted and underlying notes of cinnamon and honey. A gentle osmanthus floral flavour lingers and brings the beautiful island to your palate. The second infusion has the quintessential Alishan flavour that is reminiscent of cinnamon, together with buttery, honey notes and a lighter floral finish.
A poached chicken breast served on a bed of couscous with a side of steamed baby carrots topped with butter would pair well with this tea.
3g per 250 mls (1 cup)
First infusion: rinse leaves with 90oC water for 10 seconds and discard water; infuse for 3 minutes at 90oC
Additional infusion: gradually increase steeping time for second infusion.
7g (2 tsps) in 100ml Gaiwan
First infusion: rinse leaves with 90oC water for 10 seconds and discard water; infuse 20-30 seconds at 90oC
Second and third infusions: infuse 20-30 seconds at 90oC
Additional infusions: double infusion time with each additional infusion
3g per 250mls (1 cup) of room temperature water
Brew in a tea flask at room temperature for up to 2 hours. Taste as it's brewing and strain the tea when you like the flavours.
This high mountain oolong is produced at an altitude of 1,200 metres above sea level in Alishan, one of the most famous tea growing regions in Taiwan. Alishan is known for having warm temperatures in a subtropical yet mountainous region with a continual mist that causes the plants to grow slowly because of the abundant cloud cover and reduced exposure to sunlight, thus producing tea leaves with intense flavours and aromas.
The nutrient rich soil and high elevation limits pests and chemical fertilizers are not used, which is in keeping with the tea farmer’s traditional tribal culture and spirit of purity, simplicity, community and respect of nature. The term “eco’ is used to indicate the farm is in conversion to organic.
The dense surrounding forest and nutrient rich soil are all part of this unique terroir that produces some of the best oolongs in the world.