In Taiwan, they simply call this really interesting tea Wuyi oolong. This special variety probably came to Taiwan with Fujian immigrants in the late days of the Qing dynasty (1644-1912). As tea was one of the most important parts of their life, they brought tea seeds with them. Nowadays this special variety is almost became forgotten beside the popular fresh, green oolongs of Taiwan. But there are some producers who started to experiment with this variety. They make tea in Dong Ding style, moderately roasted. We just fall in love with this.
The real name of this variety is still not known. But there are some Wuyi teas in the original region that have the ‘Immortal’ in their names, like Eight Immortals, Shui Xian, Buddha’s hand, Iron arhat. Ultimately we give the ‘Formosa Immortals’ name to our Taiwanese-Wuyi tea. It has a very long-lasted effect, which can give you better concentration.
They harvested and processed the leaves between 15-20th of March. Then they roasted these like the competition-grade Dong Dings on the 24th of March. The result is a really nice tea, which is good for aging.
Amazing buttery smells, banana bread, vanilla. It reminds us of the well-known roasted Dong Dings. A bit of eucalypt comes later with the celebrated Wuyi tastes. Really deep and long-lasted tea it is, good for friendly conversations. It can clear the head also.
Quantity: 5-6 grams per 150ml
Water temperature: 90ºC. From fresh spring, mineral water, or filtered water
Brewing time: 15-20… seconds