One of three Organic Formosa Reds from a tea garden located just outside Yu-chih Village, in the hills surrounding Sun Moon Lake, Nantou County, Taiwan. This is a pure-stock Assam, brought to Taiwan in the first half of the 20th century by the colonial Japanese in an effort to develop a successful export tea crop in Taiwan.
The leaves were hand-picked in late April, 2011. Once gathered in the early morning, they were briefly wilted, twisted and bruised, then oxidized on covered woven bamboo trays for a full day. A final roast finishes the tea. The crafting of this tea, from management of the tea garden to the final roast, was done using traditional and purely organic methods.
Traditional Assams from India are rich, deep, and often times astringent. Taiwan's terroir removes this astringent edge, resulting in a tea that is rich and complex, with notes of fruit and honey, but without the bite one would expect from an Indian Assam.
BREWING GUIDE
Infuser Cup
Water Temp 205 ° F
Steep Time 2 min
Tea Bowl
Water Temp 205 ° F
Gaiwan / Teapot (6 oz.)
Water Temp 205 ° F
Steep Time 1 min 45 sec
Teapot (12 oz.)
Water Temp 205 ° F
Steep Time 2 min 30 sec
Assam is the richest of our three Formosa Reds. A short brew will best manage that intensity.
For a gaiwan or small tea pot, use 3.5 grams of tea leaves, brewed at 205 degrees. Give the tea an initial 1 second rinse, then proceed to steep for 1 minute 30 seconds. Steep the second infusion for 1 minute 20 seconds. For subsequent brews, increase steep time in 30 second increments.
If used in smaller quantities, Assam can be used in a tea bowl.
