The Fujian Province of China is the birthplace for the semi-oxidized Oolong teas. Oolong teas, aka wulong or black dragon, are made from large leaves that are produced in the late Spring. Unlike other types of tea that contain the top leaves and the buds of the bush, oolong teas are large well formed leaves that will sometimes also contain the stem of the bush. Oolongs differ from green, black and white teas by the method of processing and are the most labor intensive tea to produce. Each type of Oolong varies in the percentage of oxidation and the method in which it is processed (some are twisted, tippy leaves, some are cut, some are rolled into small balls).

Taiwan teas are world famous for their exquisite taste and exceptional quality. Surprisingly tea cultivation was late in coming to Taiwan as records show that this began only in the mid 19th century. Owing to the close proximity to some of the famous tea growing areas in China, Taiwan excels at producing high quality traditional style Oolong teas. Taiwan's geography varies from mountainous areas to low lying coastal regions. The sharp rise in altitudes and the surrounding seas provide Taiwan with diverse weather patterns and soil conditions, which contribute to the unique tasting teas found here.

The large brown Souchong leaves of this Taiwanese Oolong are interspersed with many white tips and brew into large brown leaves with a fresh picked aroma. The light amber cup yields a fine, hearty tasting tea, with honey undertones.

Brew tea at 195º - steep for 3-5 minutes. Try multiple infusions (let the tea steep for approximately 15 seconds longer on each subsequent infusion).

Try pairing Formosa Fancy Oolong with savories like: Beef & Cheddar Triple-Stack sandwiches with Horseradish Aioli, Cucumber Canapes, or Salmon & Fennel Tartlets. (Recipes are in Teatime Magazine's 2013 May/June issue).

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