Since its first appearance in Western markets over a century ago, Formosa Oolong is what Taiwan’s Bai Hao variety was called before the words “Taiwan” or “Bai Hao” entered common vocabulary. Once marketed as “Oriental Beauty” or “Champagne Oolong,” the Taiwanese have started to call this tea “Peng Feng,” meaning “exaggerated,” in reference to the tea becoming increasingly expensive without retaining its traditional quality. Like many modern teas, prices for Formosa Oolong have been skyrocketing while the quality plummets. After years of hard work and cooperation with our farmers, we think we have finally created a Formosa Oolong that lives up to our standards. The Formosa combines the traditional depth of flavor with a fruitiness that is reminiscent of ripe peaches with honey. The highly oxidized leaves are a crisp reddish-brown color that are rolled tightly, and prized “silver tips,” which appear when the plant heals over small lacerations in its leaves, help to intensify the tea’s already strong flavors. Finally, a deep, reddish liquor with a uniquely refreshing taste rounds off the experience. No peaks, no bites — just the pure pleasure of a superb example of one of the world’s most extraordinary teas. GROWING REGION Taiwan: Formally known as Formosa, Taiwan is a renowned producer of oolong teas. The oldest tea plants were found in Shi Sha Lein. Commercial cultivation began there in 1841. Li Shan and Nantou are known for its distinctive style of high mountain oolongs.
