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Formosa Oolong Tea
The first Portugeuse explorers to come upon Taiwan's shores named the island "Formosa", meaning "beautiful" in the Portugeuse language. With its misty peaks and lush valleys, Taiwan's terroir produces remarkable tea leaves that are distinctively rich in flavor and aroma.
Tea craftsmanship is no less exemplary. Formosa Oolongs are lightly oxidized (not more than 10-30%) by enzymes released when the tea is crafted - an intricate process during which the leaf is wilted, rolled and roasted in a balance of art and technique that accentuates the richness of the tea, giving it body and depth. It is said that the highest quality oolongs depend not only on the quality of the base leaf but also on the experience of the tea craftsman. Our Formosa Oolong teas reflect both leaf pedigree and expert craftsmanship.
Bring water to temperature, add the beautiful rolled leaf clusters to your tea bowl, quench the leaves. Then wait as each slowly unravels. If gold could be brewed into a tea, it might come close to this... |
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| Da Yu Lin, Spring Harvest 2010 |
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| Wild Formosa Assam, Spring 2010 |
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| Formosa Tieguanyin, Spring 2010 |
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| Fu Shou Shan, Spring 2010 |
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| Lishan, Spring 2010 |
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| San Lin Xi, Spring 2010 |
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| Alishan, Spring 2010 |
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| Tung Ting, Mi Xiang |
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| Wenshan Baozhong, Spring 2010 |
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| Jing Xuan, Winter 2009 |
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| Tung Ting |
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| Tung Ting, Charcoal Roasted |
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| Tung Ting Ginseng |
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| Silk Oolong Formosa |
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| Aged Tung Ting, ca. 1980 |
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| Aged Wenshan Baozhong, 1982 |
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