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Fo Shou Gan Bergamot Red (Black) Tea is a bergamot-flavored red tea produced in Taiwan using leaves harvested in Nantou County. During processing, the leaves undergo several scenting stages with bergamot until they acquire their characteristic citrus aroma. Before drying, the tea is also flavored with bergamot essential oil, which helps define its final aromatic profile. Small pieces of bergamot peel are added at the end, completing the composition and strengthening its citrus character. The result is a well-balanced tea in which the fresh, citrus notes of bergamot intertwine with the softer, deeper notes of the red-tea base. Tasting – Appearance and aroma The small, slightly curled brown leaves have golden buds and some bergamot zest. Once infused, they release a clearly perceptible bergamot aroma mixed with notes of aromatic wood, chinotto and delicate floral scents. The liquor is a magnificent amber orange, without astringency or bitterness, soft and enveloping on the palate. Tasting Notes GONG FU CHA From the first infusion, an intense aroma of bergamot and chinotto is evident, yet it is remarkably balanced with the tea’s other aromatic notes. In the second infusion, the citrus notes are joined by pleasant honey sweetness and a distant floral note. The tea continues to evolve through the third and later infusions, leaving traces of sweet cocoa and a soft sensation on the palate. WESTERN STYLE Fo Shou Gan Bergamot Red (Black) Tea is very balanced and extremely fresh. The initial citrus notes—bergamot, chinotto and citron—never completely overpower the red-tea base, which offers enveloping notes of cocoa and chestnut honey, perfectly balanced with the fruity notes of the zest. The finish is both citrusy and fresh, as well as sweet and smooth. Origin Nantou County, Taiwan. Production After harvesting, the leaves are withered in the sun for a period varying according to processing conditions. They are then rolled and worked to encourage oxidation. Once oxidation is complete and the characteristic brown color of red teas has been reached, the leaves are dried. During processing, the tea undergoes several bergamot-flavoring stages, including contact with essential oil. Bergamot zest is added at the end, completing the aromatic profile. After a resting period, the tea is ready to be packaged and enjoyed. Preparation We strongly recommend infusing this tea using the traditional Chinese method (Gong Fu Cha), with a gaiwan holding approximately 150 ml. With 5 grams of leaves, this method allows multiple infusions and brings out the tea’s full range of flavors. Heat the water to 90 °C, briefly rinse the leaves, then infuse for 15 seconds. Keeping the water at the same temperature, continue using the same leaves by adding more water and increasing the infusion time by 10 seconds each time (15–25–35...). This tea can provide approximately 7 infusions. For a more classic Western-style preparation, use 3 grams of leaves in a 200 ml cup, with water at 90 °C for 3 minutes. For the best tasting experience, strain the tea as soon as the infusion time is complete. Suggested infusion times may be adjusted to taste for a more or less intense flavor. Store in a cool, dry place away from direct sunlight.
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Fo Shou Gan Bergamot Red (Black) Tea is a bergamot-flavored red tea produced in Taiwan using leaves harvested in Nantou County. During processing, the leaves undergo several scenting stages with bergamot until they acquire their characteristic citrus aroma. Before drying, the tea is also flavored with bergamot essential oil, which helps define its final aromatic profile. Small pieces of bergamot peel are added at the end, completing the composition and strengthening its citrus character. The result is a well-balanced tea in which the fresh, citrus notes of bergamot intertwine with the softer, deeper notes of the red-tea base. Tasting – Appearance and aroma The small, slightly curled brown leaves have golden buds and some bergamot zest. Once infused, they release a clearly perceptible bergamot aroma mixed with notes of aromatic wood, chinotto and delicate floral scents. The liquor is a magnificent amber orange, without astringency or bitterness, soft and enveloping on the palate. Tasting Notes GONG FU CHA From the first infusion, an intense aroma of bergamot and chinotto is evident, yet it is remarkably balanced with the tea’s other aromatic notes. In the second infusion, the citrus notes are joined by pleasant honey sweetness and a distant floral note. The tea continues to evolve through the third and later infusions, leaving traces of sweet cocoa and a soft sensation on the palate. WESTERN STYLE Fo Shou Gan Bergamot Red (Black) Tea is very balanced and extremely fresh. The initial citrus notes—bergamot, chinotto and citron—never completely overpower the red-tea base, which offers enveloping notes of cocoa and chestnut honey, perfectly balanced with the fruity notes of the zest. The finish is both citrusy and fresh, as well as sweet and smooth. Origin Nantou County, Taiwan. Production After harvesting, the leaves are withered in the sun for a period varying according to processing conditions. They are then rolled and worked to encourage oxidation. Once oxidation is complete and the characteristic brown color of red teas has been reached, the leaves are dried. During processing, the tea undergoes several bergamot-flavoring stages, including contact with essential oil. Bergamot zest is added at the end, completing the aromatic profile. After a resting period, the tea is ready to be packaged and enjoyed. Preparation We strongly recommend infusing this tea using the traditional Chinese method (Gong Fu Cha), with a gaiwan holding approximately 150 ml. With 5 grams of leaves, this method allows multiple infusions and brings out the tea’s full range of flavors. Heat the water to 90 °C, briefly rinse the leaves, then infuse for 15 seconds. Keeping the water at the same temperature, continue using the same leaves by adding more water and increasing the infusion time by 10 seconds each time (15–25–35...). This tea can provide approximately 7 infusions. For a more classic Western-style preparation, use 3 grams of leaves in a 200 ml cup, with water at 90 °C for 3 minutes. For the best tasting experience, strain the tea as soon as the infusion time is complete. Suggested infusion times may be adjusted to taste for a more or less intense flavor. Store in a cool, dry place away from direct sunlight.
