Fo Shou Gan Bergamot Red (Black) Tea 50 g

Description

Fo Shou Gan Bergamot Red (Black) Tea is a red tea flavored with bergamot, produced in Taiwan using leaves harvested in Nantou County. During processing, the leaves undergo several bergamot-scenting stages until they develop their characteristic citrus aroma. Before drying, the tea is also flavored with bergamot essential oil, which helps define the final aromatic profile. At the end of processing, small pieces of bergamot peel are also added, completing the composition and strengthening its citrus character. The result is a balanced tea in which the fresh, citrusy notes of bergamot intertwine with the softer, deeper notes of the red tea base. Tasting - Appearance and aroma Fo Shou Gan Bergamot Red (Black) Tea has small, slightly curled brown leaves, with golden buds and some bergamot zest. Once infused, the leaves release a clearly perceptible bergamot aroma mixed with notes of aromatic wood, chinotto and light floral hints. The liquor is a magnificent amber orange, free from astringency and bitterness, soft and enveloping on the palate. Tasting Notes GONG FU CHA From the first infusion, Fo Shou Gan Bergamot Red (Black) Tea reveals an intense aroma of bergamot and chinotto, nevertheless incredibly balanced with the tea's other aromatic notes. In the second infusion, citrus notes are joined by a pleasant honey sweetness and a distant floral note. The tea evolves further with the third and subsequent infusions, leaving traces of sweet cocoa and a soft sensation on the palate. WESTERN STYLE Fo Shou Gan Bergamot Red (Black) Tea proves to be very balanced and extremely fresh: the initial citrus notes (bergamot, as well as chinotto and citron) never completely overpower the red tea base, which offers enveloping notes of cocoa and chestnut honey, perfectly balanced with the fruity zest notes. The finish is both citrusy and fresh, as well as sweet and soft. Place of origin Nantou County, Taiwan Production After harvesting, the leaves of Fo Shou Gan Bergamot Red (Black) Tea are left to wither in the sun for a period that varies according to the 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 undergo drying. During processing, the tea undergoes several bergamot-flavoring stages, including contact with essential oil. At the end, bergamot zest is added to complete the product's aromatic profile. After a resting period, the tea is ready to be packaged and tasted. Preparation We strongly recommend infusing Fo Shou Gan Bergamot Red (Black) Tea using the traditional Chinese method (Gong Fu Cha) with a gaiwan holding approximately 150 ml. With this preparation, 5 grams of leaves can be used for multiple infusions to best appreciate all the tea's flavor nuances. Heat the water to 90°C: briefly rinse the leaves and then make a first infusion of 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 lasts for approximately 7 infusions. For a more classic Western-style preparation, we recommend 3 grams of leaves in a 200 ml cup with water at 90°C for 3 minutes. For the best tasting experience, we suggest filtering the tea as soon as the infusion time is complete. The infusion times we suggest may be slightly adjusted to taste to obtain a more or less intense flavor. Store in a cool, dry place away from direct sunlight.