Native Cultivar Reserve

We are not certain how long the tea plants for our Formosa Red, Native Cultivar have been in existence. The varietal had grown wild in Taiwan and largely ignored until the colonial Japanese administration identified it as a potential candidate for black tea production in the early 1900s. Thereafter, the cultivar was planted in the hills surrounding Nantou County’s Sun Moon Lake in Yuchih Village, Taiwan.

Our Formosa Red, Native Cultivar comes to us from a third generation grower. It was harvested in early April after this crop was bitten by aphids. As a result, the crop has the sweetest honey aroma we've ever tasted. Each leaf is hand-picked in the morning before a two day period of wilting, rolling and enzymatic oxidation that produced the beautiful red orange liquor of this tea.

We found this tea to be remarkably non-astringent, even when forgotten and left to over brew. In fact, the persistent sweetness reminds us of thai tea, without needing added sugar. The brewed result is also wonderfully floral, with the nose of more aromatic Formosa oolongs backed by layers of honey, caramelized sugar of stone fruit cobblers,and molasses. It’s pretty delicious.

Brewing Guide

Native Cultivar is the most forgiving of our three Formosa Reds. Its floral character and innate sweetness will hold up well to longer infusions.

For a gaiwan or small tea pot, we suggest 3.5 grams of tea leaves, brewed at 205 degrees. Give the tea an initial 1 second rinse, then proceed to steep for 2 minutes. Steep the second infusion for 1 minute 45 seconds. For subsequent brews, increase steep time in 30 second increments.

Native Cultivar will also brew nicely in a tea bowl.