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Formosa Red #20

$32.00

Formosa Red #20

  • 漢字 日月潭蜜香紅茶, 迎香

    origin Yuchi, Taiwan

    craft twisted, mi xiang

    flavor notes citrus, honey

    漢字 日月潭蜜香紅茶, 迎香

    origin Yuchi, Taiwan

    craft twisted, mi xiang

    flavor notes citrus, honey

    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.

    shop gaiwans
    Gaiwan/Teapot (6 oz.)
    leaves 3.5 grams
    temp 205 ° F
    time 1 min 45 sec
    shop teapots
    Teapot (12 oz.)
    leaves 5 grams
    temp 205 ° F
    time 2 min 30 sec
    shop infusers
    Infuser Cup
    leaves 3.5 grams
    temp 205 ° F
    time 2 min
    shop tea bowls
    Tea Bowl
    leaves 2.5 grams
    temp 205 ° F
    shop gaiwans
    Gaiwan/Teapot (6 oz.)
    leaves 3.5 grams
    temp 205 ° F
    time 1 min 45 sec
    shop teapots
    Teapot (12 oz.)
    leaves 5 grams
    temp 205 ° F
    time 2 min 30 sec
    shop infusers
    Infuser Cup
    leaves 3.5 grams
    temp 205 ° F
    time 2 min
    shop tea bowls
    Tea Bowl
    leaves 2.5 grams
    temp 205 ° F