Semi-oxidised Formosa oolong teas from Taiwan

Tea plantation, hands holding basket

A taste of Taiwan

It’s not surprising that the Taiwanese buy and consume the majority of the tea that they produce -  they know a good thing when they taste it! Luckily for us they do allow some precious tea to leave their shores. We are excited to showcase our selection of the very best of Taiwan oolong loose leaf teas.

What are Formosa oolong teas?

Most famous for its oolong teas, you may hear Taiwan oolong teas referred to as ‘Formosa’ - this is simply the old name for the island of Taiwan. Oolong (meaning ‘black dragon’) is a traditional semi-oxidized Chinese tea (Camellia sinensis) produced through a process including withering the plant under strong sun and oxidation before curling and twisting. Most oolong teas, especially those of fine quality, involve unique tea plant cultivars that are exclusively used for particular varieties. Different styles of oolong tea can vary widely in flavour. They can be sweet and fruity with honey aromas, or woody and thick with roasted aromas, or green and fresh with complex aromas, all depending on the horticulture and style of production.

Which are the best oolong teas?

For many oolong lovers Dong Ding is considered the premium Taiwanese oolong. Our supreme Dong Ding is still primarily hand picked and is reputed to aid digestion and to promote weight loss. For oolong with a twist, why not our subtly scented and delicate orange blossom oolong? The addition of fresh orange blossoms to the tea leaves beautifully enhances the delicious oolong tea with their floral, fruity notes. For fans of the smoky Chinese Lapsang teas you must try our formosa lapsang ‘crocodile’. A little smokier than its Chinese counterpart ‘crocodile’ indicates the very finest grade of this tea. For a subtle tea with a mild aroma and unique mellow taste try our formosa fancy oolong silvertip. This is a much sought after tea from Taiwan; picked when the leaves are very young and the buds just unfurling and downy white. After plucking the leaves are fermented to approx 50% then wilted in the sun. Teas of this quality are difficult to source.