Formosa Oolong is the style of brown oolong that generations of Americans have loved, especially for its toasty flavor. Dont worry about the stems; the tea is traditionally made this way in Taiwan.
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||This tea was quite popular in the US for several decades. A British entrepreneur named John Dodd developed it in the middle of the nineteenth century. It is oxidized to about 75%, so it is darker than most other oolongs.
||This tea is made up of dark brown leaves and stems.
||The aroma has nutty and toasty notes with subdued peach flavors underneath.
||The oolong is medium bodied.
||Subtle sweet notes of peaches and roasted carrots covered by toasted walnuts.
||4 to 5 minutes