Formosa Silvertip Top comes from Taiwan, one of the world's strongest regions for high-grown oolong, and the leaf shows it: young, tender, downy-white buds that give off a mild aroma and a soft, delicate taste once brewed. In the cup expect lemon and date sweetness running into honey, with a coffee-like depth underneath — a good example of the middle ground oolong occupies between green and black tea. The liquor pours a light, golden-yellow.
The name Formosa is the island's old name, meaning "beautiful island," and its tea-growing history there stretches back to the 19th century. Taiwan's climate suits tea well, and the island is particularly known for two styles: gunpowder tea and oolong like this one. Oolong itself is sometimes called the "in-between" tea for its unusual production process, and it remains a minority choice among tea drinkers worldwide, tracing back to origins in China's Fujian province and the Wuyi Mountains, though Taiwan has developed its own distinct take on the category.
Tea & Coffee packs this one fresh to order. To brew it, use water cooled to around 90°C and steep for about three minutes. It stands on its own without milk, though a little honey or a twist of lemon suits the profile if you want to bring out its sweeter side. Drunk regularly, oolong has long been associated with everyday wellbeing, though that's more a matter of tradition than anything to lean on heavily.
