Formosa Red #20

$32.00

Product Details >

漢字日月潭蜜香紅茶, 迎香	origin Yuchi, Taiwan	craft twisted, mi xiang	flavor notes honey, tropical fruit, bright
漢字日月潭蜜香紅茶, 迎香	origin Yuchi, Taiwan
craft twisted, mi xiang	flavor notes honey, tropical fruit, bright

Black tea crafting in Taiwan was initiated by the Japanese in 1903. In 1926, the first Assam cultivar was introduced and planted around the hills of Sun Moon Lake in Nantou County. This lake’s climate, environment, and terroir was deemed the most similar to the Assam tea gardens of India. Today, Sun Moon Lake produces the bulk of Taiwan’s black tea.

Our Formosa Red #20, Mi Xiang is crafted from Taiwan's increasingly popular #20 cultivar (a hybrid of qing xin and varietal #2022), developed in 2004 by the Taiwanese Tea Research and Extension Station. The #20 cultivar is known for its bright, fruity-floral aroma. This particular harvest is also a mi xiang or "honey fragrance" tea; before harvest, the leaves were attacked by leafhoppers, triggering the plant to release natural terpenes that to us taste like honey.

This tea is organically grown and produced in Yuchih, a village on the northern edge of Sun Moon Lake. The leaves were harvested mid-May, then wilted naturally, rolled, bruised and left to oxidize on covered bamboo trays until the next day when they were roasted, baked and dried.

We absolutely love the result - a black tea with natural honeyed sweetness, underpinned by complex notes of tropical fruit and citrus. Like our other Taiwanese black teas, the bright, crisp character of #20 brings to mind a classic breakfast tea without ever needing milk or sugar.

Brewing Guide

#20 offers a brighter and more delicate flavor profile compared to our other Formosa Reds. However, the tea can be brewed either light and floral, or dark and rich depending on preference; we suggest a middle-of-the-road approach.

For a gaiwan or small tea pot, use 3.5 grams of tea leaves, brewed at 205 degrees. Give the tea an initial 1 second rinse, then proceed to steep for 1 minute 45 seconds. Steep the second infusion for 1 minute 30 seconds. For subsequent brews, increase steep time in 30 second increments.

#20 will also brew nicely in a tea bowl.

Gaiwan/Teapot (6 oz.)

leaves 3.5 grams
temp 205 ° F
time 1 min 45 sec

Teapot (12 oz.)

leaves 5 grams
temp 205 ° F
time 2 min 30 sec

Infuser Cup

leaves 3.5 grams
temp 205 ° F
time 2 min

Tea Bowl

leaves 2.5 grams
temp 205 ° F

Gaiwan/Teapot (6 oz.)

leaves 3.5 grams
temp 205 ° F
time 1 min 45 sec

Teapot (12 oz.)

leaves 5 grams
temp 205 ° F
time 2 min 30 sec

Infuser Cup

leaves 3.5 grams
temp 205 ° F
time 2 min

Tea Bowl

leaves 2.5 grams
temp 205 ° F

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