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Formosa Oolong
Tasting Notes: Toffee, Brown Sugar, Cream
| Tea Name | Floral | Creamy | Vegetal | Complex | Sweet |
|---|---|---|---|---|---|
| Da Yu Lin, Spring 2026 | 10 | 10 | 6 | 10 | 9 |
| Jin Xuan Winter Sprout | 5 | 10 | 5 | 6 | 9 |
| Fu Shou Shan, Spring 2026 | 8 | 9 | 6 | 9 | 8 |
| Lishan, Spring | 8 | 9 | 6 | 8 | 8 |
| Alishan, Spring | 7 | 8 | 8 | 7 | 8 |
| Jin Xuan (Milk Oolong) | 4 | 8 | 6 | 5 | 8 |
| Tung Ting, Mi Xiang | 4 | 4 | 6 | 7 | 10 |
| Tung Ting, Dark Roast | 4 | 4 | 3 | 6 | 4 |
| Tung Ting | 7 | 4 | 8 | 4 | 5 |
|
漢字 炭焙凍頂烏龍 |
origin Nantou County, Taiwan |
craft qing xiang, roasted |
flavor notes toffee, brown sugar, cream |
|
漢字 炭焙凍頂烏龍 |
origin Nantou County, Taiwan |
||
|
craft qing xiang, roasted |
flavor notes toffee, brown sugar, cream |
Each year, a portion of our winter harvest Tung Ting is set aside to be roasted to a greater degree than most Formosa oolongs. The process darkens the tea to create a rich and sweet tea that is smooth and fragrant.
The sweetness of our winter crop Tung Ting from an area near Lugu, Nantou County is the perfect foundation for a more concentrated roast. The slow roasting gradually caramelizes the natural sugars in the tea and sweetens it, while the high heat imparts a depth and complexity to its flavor and aroma. We detect notes of burnt caramel, toffee and brown sugar in this tea.
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| 1g | per | 1oz | at | 185°F | for | 2m |
This is our go-to brewing method for Formosa oolongs, since it balances each element of this style’s character. For an even sweeter and richer taste, decrease you water temperature while extending brew time; for a brighter and more vegetal taste, increase your water temperature while slightly decreasing brew time.
Learn the fundamentals of tea brewing and master your technique here.