Tuesday January 7, 2020 | 0 comments
We’re going back into the archives to revisit these classic posts by James Norwood Pratt. This post includes all three posts about Teas from Taiwan: “Teas of Taiwan”, “Jade and Amber Oolong”, and “Formosa Oolong”. We have added a link to the end of each one to take you to the next if you would like to read them as a sequence, or you can choose which you want to peruse below. Enjoy!
Teas of Taiwan
Formosa Oolong is so-called for the same reason Sri Lanka’s tea is called Ceylon—by any other name it would not sell as well. The word formosa is Latin for “shapely, beautiful” and this is…(Read more)
Jade and Amber Oolong
Oolong or semi-fermented tea is neither green nor black but in a class unto itself. In discussing China oolongs I describe…(Read more)
Taiwan’s tea grows mostly below one thousand feet at the northern end of the island around Taipai where the Formosa cultivar Ching-Shing Dapan flourishes. Traditionally about sixty percent fermented, this classic tea…(Read more)