88
drank formosa by Bruu Tea
232 tasting notes

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

Preparation
195 °F / 90 °C 2 min, 45 sec 1 tsp 8 OZ / 250 ML

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Bio

Introduced to tea by my sister-in-law in my country of birth = Belgium more than 30 years ago, I still love tea, mainly black, which I enjoy without sugar or milk. Having lived in UK, near good tea shops (e.g. Betty´s all over Yorkshire), I tend to buy most of my tea in bulk from tea shops (as such, most of these are not represented in my on-line cupboard). Nowadays, I live in Spain where tea gives me another sensatory bliss (as wine or beer or coffee can give me too).

Location

Madrid, Spain

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