Formosa Black

About this tea

Formosa Black tea, using Taiwan's colonial-era name, represents the island's remarkable black tea tradition that began in the 1920s under Japanese influence. Taiwan's unique terroir - high mountains, ocean mists, and volcanic soil - combined with meticulous processing techniques creates black teas distinct from both Chinese and Indian varieties.

Taiwan produces several notable black tea varieties including Ruby Red (Taiwan #18), Honey Black, and Sun Moon Lake black tea. These teas often use cultivars specifically developed for Taiwan's climate, including the famous TTES #18 cultivar that produces Ruby Red tea with its distinctive cinnamon and mint notes. The island's oolong expertise influences black tea production, resulting in teas with exceptional complexity.

The flavor profile is distinctively sweet and mellow: pronounced honey notes without added sweetening, tropical fruit undertones including lychee and citrus, smooth body with no astringency, and sometimes hints of cinnamon or mint depending on the cultivar. The natural sweetness is so pronounced that sugar is unnecessary. Premium versions have an almost brandy-like quality.

Brewing recommendations: Use 1 teaspoon (3g) per 250ml cup with water at 90°C (195°F) and steep for 3 minutes. The tea's delicacy requires moderate temperatures. Multiple infusions are possible, each revealing different flavor notes.

Best enjoyed plain to appreciate the natural honey sweetness. Pairs wonderfully with Asian pastries, tropical fruits, light cheese, and afternoon treats. This is a sophisticated tea that bridges the gap between black and oolong, appealing to those who find traditional black teas too strong but want more body than oolong provides.