Formosa High Mountain green tea's first steep gives mouth-filling vegetal and cereal/grain notes. The second steeping is even better, as that's when the tea's distinct lemon/citrus overtones develop. What's more, Formosa High Mountain green can withstand boiling (212°) water. Though it is a green tea, the hearty high elevation leaves do not go bitter or astringent with hot water. We have even noticed that if the water is under 190°, very little flavor develops, making the tea seem weak and lacking. A full 5-minute brew time is recommended for both steepings.
From Toufen Township, Miaoli County, Taiwan, this offering is derived from the Chin Shin Da Pan cultivar - the same tea varietal used to make Oriental Beauty and Gui Fei/Spring Blossom. Summer leaves are used for the latter, while spring and winter pluckings are made into this strip-style green tea. It is third-party Taiwanese MOA-certified organic, but since the USDA does not afford reciprocity to MOA, we cannot get it USDA certified. It will, however, pass EU pesticide tests.
High Mountain Taiwanese Green Tea
- Scoop a heaping teaspoon of tea leaves into your infuser.
- Heat water to 200° - 212° F (boiling).
- Pour 8 oz. of water over tea leaves.
- Steep tea for 5 minutes (depending on taste preference).
- Remove infuser and enjoy tea.
Simply add to your infuser one mounded teaspoonful of leaf per 8 oz. of water and place it in your pot, then add the appropriate amount of 200° - 212° water and let it steep for 3 to 5 minutes. Remove the infuser and serve!
Our opinion is that a cooled concentrate works best, as regular-strength brew tends to become watery as the ice melts. So, use the above leaf quantities, but half the water, allow it to cool, then pour it over ice and enjoy! The brew will dilute down to proper strength as the ice melts.