The name Formosa oolong while not a variety itself describes semi-fermented oolong teas coming from the island of Taiwan or as it was known Formosa. Unlike many Chinese oolongs, dry Formossa oolong has a crisp open Souchong leaf with a reddish brown, green and black color. The flavor is distinctive for ripe peach notes and total lack of bitterness and astringency. The best of Formosa oolong is denoted Bai Hao, which has silver, white edged leaves.

Don’t throw the leaf out after just one steeping. Keep infusing it as long as the liquor is pleasing. Formosa oolongs take a long time to steep, up to seven minutes in water brought to a full boil.  However, your patience is rewarded with a fine cup of oolong tea.