Formosa Red #20

Black tea crafting in Taiwan was initiated by the Japanese in 1903. In 1926, the first Assam cultivar was introduced and planted around the hills of Sun Moon Lake in Nantou County. This lake’s climate, environment, and terroir was deemed the most similar to the Assam tea gardens of India. Today, Sun Moon Lake produces the bulk of Taiwan’s black tea.

The Taiwanese Tea Research and Extension Station has developed many unique cultivars by hybridizing the Indian Assam variety with the native varieties of Taiwan. This particular harvest of cultivar #20 was also aphid-bitten, triggering a natural enzymatic reaction in the plant that creates a flavor we call 'Mi Xiang' or honey fragrance.

This tea is organically grown and produced in Yuchih, the village that borders Sun Moon Lake. The leaves were picked mid-May, then wilted naturally, rolled, bruised and left to oxidize on covered bamboo trays until the next day when they were roasted, baked and dried.

We absolutely love the result - a black tea with natural honeyed sweetness, underpinned by complex notes of plumeria, citrus, and caramelized tropical fruit. Like our other Taiwanese black teas, the bright, crisp character of #20 brings to mind a classic breakfast tea without ever needing milk or sugar.

Brewing Guide

#20 is nicely balanced between the richness of its Assam lineage and the sweeter florals of a Formosa tea. As such, it has the range to be brewed light and floral, or dark and rich. We suggest a middle of the road approach.

For a gaiwan or small tea pot, use 3.5 grams of tea leaves, brewed at 205 degrees. Give the tea an initial 1 second rinse, then proceed to steep for 1 minute 45 seconds. Steep the second infusion for 1 minute 30 seconds. For subsequent brews, increase steep time in 30 second increments.

#20 will also brew nicely in a tea bowl.