Malty with earthy undertones in nose, light of colour after steeping for 3 minutes, no nonsense oolong in mouth. With oolongs, my stomach can tell so I need to drink this tea not too late during the day, as my digestion is busy with the half-fermented tea the rest of the afernoon/evening.
I´m not sure whether I can completely find myself in Bruu´s explanation. Here it is anyway :
What it is? Formosa is a speciality tea produced in the Taiwanese mountains. After plucking, the tea is fermented to approximately 50% and then wilted in the sun. Frequent turning of the tea in bamboo baskets during the drying process allows Formosa to develop a mild aroma and a large, wildly curled leaf.
Why we love it? Easy to prepare and remains a lovely introduction to Taiwanese tea.
Where it’s from? Taiwan. The word Formosa, meaning “beautiful”, is the word Portuguese navigators used to describe Taiwan when they caught sight of the island back in 1544.
How our drink hits the senses : Earthy with a slight minty edge and a floral waft.
The taste journey : The taste definitely builds with each sip. Simple, no fuss, no-frills classic Oolong. After brewing, the still green leaf centre with the fermented leaf edges becomes clearly visible. It is very light in the cup and has a very flowery and spicy taste.
Flavors: Earth, Malt
