Smooth, lightly sweet and toasty with nutty notes, our Formosa Oolong is an easy-to-prepare tea and a very good introduction to the world of oolong.

History & Heritage

Taiwan, once known to the West as Formosa, became famous for oolong in the 19th century. Tea plants and know-how came across the strait from Fujian, and in the 1860s the British merchant John Dodd began financing local farmers and processing their tea. In 1869 he shipped Taiwanese tea directly to the United States, and "Formosa Oolong" soon became a sought-after name. Oolong itself has deep roots in Fujian, where tea makers developed the art of partly oxidizing tea leaves, creating teas between green and black in character.

Interesting Facts

• "Formosa" is the old Portuguese-derived name for Taiwan, and it is still used for Taiwanese oolongs today.

• Oolong is semi-oxidized: the leaves are bruised to start oxidation, then heated to stop it partway.

• Our Formosa Oolong is grown at 1,000 to 3,000 feet.

• Taiwan's oolong trade grew from cuttings and expertise brought over from Fujian.

Tasting Notes & Pairings

Mellow and toasty with a gentle sweetness and nutty finish. It is satisfying hot, and many enjoy it iced as well. Pair it with dim sum, roasted vegetables, grilled fish, or almond cookies. Because it is so forgiving, it is an ideal everyday oolong.

Brewing tips (general guideline): use 1–2 teaspoons (about 3 g) per 8 oz of water at 185–205°F, steeped 3–5 minutes. The same leaves can be infused several times, with each cup revealing new notes. Adjust to taste.

Like every tea at Beantown Tea & Spices, Formosa Oolong is a quality loose-leaf tea offered at an affordable price, with sample and larger sizes so you can find your favorite. Explore more in our Oolong Tea collection, or pair it with our tea accessories.