Blue tea, Formosa – 2011 harvest.
This slightly oxidised oolong is harvested in the village of Ming-Jian, surrounded by pristine lakes and bamboo groves on the mountain Tung Ting, in the centre of Formosa.
Leaves: delicately hand-rolled into small, celadon-coloured balls.
Nose: flowery, dominated by acacia.
Liquor: bright and clear, yellow green; marked by an attractive bouquet of white flowers (magnolia, gardenia) with a mellow, suave texture… Read more
Blue tea, Formosa – 2011 harvest.
This slightly oxidised oolong is harvested in the village of Ming-Jian, surrounded by pristine lakes and bamboo groves on the mountain Tung Ting, in the centre of Formosa.
Leaves: delicately hand-rolled into small, celadon-coloured balls.
Nose: flowery, dominated by acacia.
Liquor: bright and clear, yellow green; marked by an attractive bouquet of white flowers (magnolia, gardenia) with a mellow, suave texture low in tannins and accentuated by notes of mallow and acacia blossom. A glimmering of lily of the valley makes for a delightful finish, verdant and persistent.
PREPARATION ADVICE FOR 1 CUP :
Amount of tea leaves: 3.5g
Best water temperature: 95 °C
Infusion time: 4 min
