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.