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Formosa Oolong — Taiwan’s classic, naturally sweet

I selected this great Taiwanese classic (Formosa) for its natural sweetness. Its whole rolled leaves release an amber liquor with fruity and floral notes, without any bitterness.

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WEIGHT

Not sure yet? Try the 10g sample first (2–3 cups).

€11,99 EUR
€11,99 EUR
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With this Formosa Oolong (Taiwan), I offer an absolute classic of semi-oxidized teas. Its whole rolled leaves, with golden brown hues, release an amber liquor of great softness. A straightforward tea, naturally sweet and caressing, ideal for a serene approach to the Oolong family.

Soft Naturally sweet Fruity Floral
TEMP90-95°CTemperature
TIME3-4 minInfusion
DOSE2,5 gPer cup
CAFFEINEModerateLevel
119.90 EUR/kg | 0.30 EUR per cup | 40 cups (100g bag)

Infusion timer

Use my interactive online timer to respect the 3 to 4 minute infusion time, necessary for the rolled leaves to open without rushing.

Open the THÉ.ŌLOGY timer
CompositionThe balance of medium oxidation

Here we have a semi-oxidized tea, whose partial fermentation offers a natural bridge between the freshness of a green tea and the structure of a black tea.

Whole rolled leaves

The Camellia sinensis leaves are harvested whole, gently withered, then rolled into small irregular pellets. This unique structure protects the aromas. When in contact with hot water, they slowly unfurl, offering a gentle extraction and allowing multiple infusions without ever producing bitterness.

Cup profile

This medium oxidation gives a remarkably balanced profile. The amber liquor is rounder, sweeter, and subtly more woody than a green tea, while maintaining a fluidity absent from classic black teas.

ExpertiseMy Taiwan selection

I selected this Oolong for the typical aromatic signature of Taiwanese terroirs: a naturally sweet softness expressed with great elegance.

For whom?

  • To discover: The amateur seeking a comforting and naturally sweet drink, without the sometimes confusing bitterness of a classic green tea.
  • For the amateur: The regular drinker wishing to explore the complexity of semi-oxidized teas with a reference that is both accessible and floral.
  • For the enthusiast: The connoisseur demanding an authentic Formosa Oolong, structured and designed for multiple infusions.
Origin TaiwanSemi-OxidizedRolled Leaves
DetailsFull identity
Name
Formosa Oolong
Type
Oolong Tea (semi-oxidized)
Origin
Taiwan (Formerly Formosa)
Oxidation
Medium (between green and black)
Caffeine
Moderate (30 to 50 mg per cup)
Profile
Mild, naturally sweet, fruity (peach, pear), floral.
Format
100g bag (about 40 cups)
Moment
In the afternoon, for a moment of calm.
Storage
In an airtight container, away from moisture and odors.
TipsMy extraction protocol

The discovery cup

Use 2.5 grams of leaves for 250 ml of water heated between 90°C and 95°C. Infuse for 3 minutes. You will get a very smooth, indulgent liquor with light honey and summer fruit notes. This is the ideal approach to understand the nature of an Oolong.

The art of reinfusion

  • Second infusion: Reinfuse the same leaves for 4 minutes. The fruity side intensifies, revealing slight woody notes typical of Taiwanese teas.
  • Third infusion: A 5-minute brew will reveal more mineral and vegetal nuances, perfect for gently closing the tasting.
The art of sharing: Serve this Oolong during a moment of reading or creative work. Its natural sweetness helps concentration without causing a spike in excitement.
FAQFrequently Asked Questions
Origin Why call it "Formosa"?

Formosa ("the beautiful") is the old name given to the island of Taiwan by Portuguese sailors. In the tea world, this name has endured through the centuries to designate certain historic and authentic Oolongs from the island.

Oxidation What is the difference from green tea?

Green tea is fixed immediately after harvest (very lightly oxidized). Formosa Oolong undergoes a withering and partial oxidation phase that transforms bitter tannins into softer, rounder, and fruitier notes.

Energy Can I drink it at the end of the day?

The caffeine content is moderate (about 30 to 50 mg). It’s much less than coffee, but theine is still present. If you are very sensitive, opt for a short infusion in the late afternoon and avoid drinking it just before bedtime.

Tasting Should the leaves be discarded after the first cup?

Absolutely not. High-quality Taiwanese Oolongs are rolled into pearls to open gradually. You would miss out on the best aromas by making only one infusion.

Julien Salut — Artisan and Founder of THÉ.ŌLOGY A carefully selected range of specialty teas, sourced and prepared with exacting standards. Soon discover our tea house and Kintsugi workshop on the French Riviera (Nice).
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Tout ce qu'il faut savoir pour bien choisir et préparer son thé.