Formosa Oolong

Camellia Sinensis / Formosa Oolong

1. First, heat your tea set with hot water and then pour it away.

2. Doe 5 gram (per 100ml water) Formosa oolong tea in the heated Gaiwan or Teapot of 100ml.

3. Now enjoy the nice smelling aromas that are released from the dry tea leaves.

4. Wake up the tea by pouring 85°C water over the Formosa Oolong tea and to dispose of it immediately. It causes the tea to awaken and is ready for its first infusion.

5. Enjoy now of the nice smelling wet tea leaves. (The aromas have now changed)

6. Now infuse the tea with 85°C waterr one let infuse for 20 seconds.

7. Decant the tea in your cup or Gong Dao Bei (carafe)

8. Enjoy your delicious cup Formosa Oolong.

You can certainly infuse this Formosa Oolong 4x more, and add 5-10 seconds extra each time. (According to your own taste needs)

Dosage

5g per 100ml water

Infusion time

20 sec

Temperature
85°C

Number of Infusions

5

Water is a very important part of making tea and herbal infusions!

The best water is soft, mineral-poor with a neutral PH value (= 7PH neutral) and a low Redox number.Use water with a residual value below 50mg/l and a high redox potential.

Water with a lot of residues are waters from which many antioxidants have disappeared.

Some brands that are good for teas and herbal infusions are: Montcalm; Mont Roucous; Glacier and Spa.

You keep loose tea best at room temperature, dry and in a dark sealed tea tin. JYou can always put a desiccant such as a silica gel pad in the tea tin so that it absorbs any moisture in the tea tin. 

This way loose tea can stay good for a very long time. Also, nothing happens to the smell, color or taste for a very long time. Because tea is an unrefrigerated product, the shelf life is extra long.

So keep the tea in the cupboard or in another dark place, but it is best not in the kitchen because a lot of odors and evaporation take place in a kitchen.

Formosa Oolong is one semi-oxidized oolong tea from Taiwan and has one light spicy taste with a mild flowery aroma. A delicious tea with moderate caffeine content to enjoy throughout the day.

After picking, the tea leaves oxidized to about 50% and then naturally dried in the sun. During this drying process, the tea is regularly turned over in the bamboo baskets. As a result, the Oolong tea develops a mild scent and a large, wildly curled leaf. Then the leaf is rolled and dried again in the oven. The still green leaf with oxidized leaf edge is therefore still clearly visible in this tea.

Origin                                                            

Taiwan  🇹🇼                                 

oxidation 

Half Oxidized 

Caffeine    

Mediocre

Pick 

Tot 3e en 4e blad

Temperature 

 85-90°C 

 Infusion time   

1e) 20sec                                       

2e) 30sec

3e) 30sec

4e) 35-40 sec