Fresh From Origin
This minimally-processed oolong, aka wulong, has gorgeous rusty brown leaves that offer an autumnal fruitiness not unlike plump sweet raisins, coupled with crisp apples or pears. An excellent choice for those new to oolongs, Formosa Oolong is a Taiwanese oolong, one of the four types. The others are Ti Kwan Yin from Fujian; Wuyi rock from northern Fujian, and Dancong from Guangdong province. Like all oolongs, this selection should be prepared in a gaiwan cup to achieve the smooth, lingering green and floral flavor that fills the mouth with a creamy texture on the palate.