There are many different types of Formosa Bonita and they are best identified by their number. #18 is a very common with a minty, menthol palate. Our #27 is smooth, fruity and floral a wonderful interpretation of the milk oolong #12 cultivar. It can be served hot or room temperature in a wine glass with red meats, rich sauces, mushrooms or chocolate cake.
Tea Cultivar: Jin Suang
Tea Master: Mr Chen
Harvest Time: Summer
Teaware: 250ml glass, porcelain/ceramic pot
Amount: 2 rounded teaspoons (3g) of tea leaves
Water: 95°C water
Infusion: First infusion at 3 minutes