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Formosa Oolong
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Taipei County, Taiwan
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30-45% oxidation
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Slightly-folded or flat, open-leaf style
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Smooth, sweet and clean stone-fruit flavor
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Refreshing, soft aroma redolent of stone
fruits
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Sparkling, golden-amber liquor
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For most of
us, the first encounter we had with 'Formosa oolong
tea' was at our favorite Cantonese-style Chinese
restaurant, either served continually into those
half-size, handle-less, off-white cups from the
once-ubiquitous large white teapot with the
heavy-staining around the collar (or now due to the
less-than-interesting teabag included with the fortune
cookie and condiments packet).
Amazingly enough, this 'freebie' has not scared off
generations of potential tea drinkers, but rather in
many cases this food-friendly, simple oolong has
encouraged many food enthusiasts to pursue tasting
other teas, wondering what else there is to find in
the wide world of tea. Because many Sichuan
restaurants now serve jasmine tea and for dim sum a
Hong Kong-style restaurant will offer Pu-erh in that
same large teapot (only much more darkly-stained!)
Once past that initiation into the realm of oolong
though, a veritable treasure chest of delicious
oolongs from Taiwan await.
The most common and simple of teas, Formosa Oolong is
a real joy, day-in and day-out. Releasing a delightful
aroma that reminds of perfectly-ripe stone fruit, and
with an incredibly smooth flavor that balances its
honey-like body, Formosa Oolong rarely misses.
Formosa Oolong is quite possibly the best value in tea
today.
Western-style steeping:
(Medium to large sized teapot: 20-32 oz)
Use 2-3 heaping teaspoons (2-3 grams) of tea per each 6oz water
Steep 1-3 infusions at 2-3 minutes each.
Water temperature should be 180˚ - 195˚ F
Asian-style steeping: (small teapots under 10 oz or a gaiwan)
Use 2-3 Tablespoons (5-6 grams) of tea per each 6oz water
Steep upwards of 6-8 infusions (or more!) at 10 seconds to 1 minute each
Water temperature should be 180˚ - 195˚ F |
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