LogFAQs > #947200525

Today's tea: 2 pints of formosa oolong. Formosa, Portuguese etymology, but British imperial name for Taiwan. Outdated term, but still used to market a distinct tea characteristic (like english/irish breakfast). Taiwan is famous for oolong. Oolong is partially oxidized tea, more or less halfway between black (oxidized) and green tea (not oxidized). This one is too generic to have an estate or associated area of Taiwan attached to its labeling.

Pretty decent. This is the darkest oolong I've had. It has a subdued toasty flavor (common in oolongs) that allows other flavors to come through. But the other flavor I notice reminds me of the chinese black tea blend that I have, which isn't my favorite.

2nd pint rebrewed, not bad. Retained a good amount of flavor and strength, but still noticably weaker.

Now I'm curious to try jade oolong, a taiwanese oolong style that's lightly oxidized, giving strong green tea characteristics.

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