The red tea (black) with bergamot Fo Shou Gan is a red tea flavored with bergamot from the island of Taiwan. The leaves that make up this product were harvested in Nantou County, and during processing, they were cyclically exposed to the aroma of bergamot to absorb its scent and flavor. Before being dried, the tea was also steamed with bergamot essential oil, which not only contributes to the final aroma but also gives shine to the leaves, which are dark due to being fully oxidized. The producer added pieces of bergamot peel to the final product to preserve the aroma over time without making the citrus flavor in the cup too intense. The red tea (black) with bergamot Fo Shou Gan has small brown leaves, slightly curled, with golden buds and some bergamot zest. Once infused, the leaves emit a clearly perceivable bergamot aroma, mixed with notes of aromatic wood, chinotto, and light floral hints. The liquid in the cup is a magnificent amber orange, devoid of astringency and bitterness, soft and enveloping on the palate. From the first infusion of the red tea (black) with bergamot Fo Shou Gan, an intense aroma of bergamot and chinotto is felt, which is incredibly balanced with the other aromatic notes of the tea. In the second infusion, along with the citrus notes, a pleasant sweetness of honey and a distant floral note appear. The tea continues to evolve with the third infusion and subsequent ones, leaving sweet cocoa traces and a sensation of softness on the palate. The red tea (black) with bergamot Fo Shou Gan proves to be a very balanced and extremely fresh tea: the initial citrus notes (bergamot, but also chinotto and cedar) never completely overpower the base of red tea, which offers enveloping notes of cocoa and chestnut honey, perfectly balanced with the fruity notes of the zest. The persistence is indeed both citrusy and fresh, but also sweet and soft. After harvesting, the leaves of red tea (black) with bergamot Fo Shou Gan are left to wither in the sun for a certain period depending on the producer, before moving on to the actual processing phase. The leaves are then rolled to break the cellular membranes inside so that the oxidation process can begin. Once the leaf reaches its typical brown color, the producer puts the leaves in contact with bergamot oil for some time before removing residual moisture. Finally, the tea is also mixed with bergamot zest: after a few days of resting, the product will be correctly flavored and ready to be consumed. We recommend infusing the red tea (black) with bergamot Fo Shou Gan using the traditional Chinese method (Gong Fu Cha) with a gaiwan that holds about 150 ml. Following this preparation, with 5 grams of leaves, multiple infusions can be made to fully capture all the flavor nuances of the tea. Heat the water to a temperature of 90°C: proceed with a brief rinse of the leaves and then a first infusion of 15 seconds. Keeping the water at the same temperature, you can then continue to use the same leaves by adding more water and increasing the infusion time by 10 seconds each time (15 - 25 - 35…). This tea has a longevity of about 7 infusions. For a more classic preparation in Western style, we recommend 3 grams of leaves in a 200 ml cup with water at 90°C for an infusion time of 3 minutes. For a better tasting experience, we suggest filtering the tea right after the infusion time is up. The infusion times we suggest can be slightly adjusted to your liking to obtain a more or less intense flavor. It is advisable to store in a cool, dry place away from direct sunlight.
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The red tea (black) with bergamot Fo Shou Gan is a red tea flavored with bergamot from the island of Taiwan. The leaves that make up this product were harvested in Nantou County, and during processing, they were cyclically exposed to the aroma of bergamot to absorb its scent and flavor. Before being dried, the tea was also steamed with bergamot essential oil, which not only contributes to the final aroma but also gives shine to the leaves, which are dark due to being fully oxidized. The producer added pieces of bergamot peel to the final product to preserve the aroma over time without making the citrus flavor in the cup too intense. The red tea (black) with bergamot Fo Shou Gan has small brown leaves, slightly curled, with golden buds and some bergamot zest. Once infused, the leaves emit a clearly perceivable bergamot aroma, mixed with notes of aromatic wood, chinotto, and light floral hints. The liquid in the cup is a magnificent amber orange, devoid of astringency and bitterness, soft and enveloping on the palate. From the first infusion of the red tea (black) with bergamot Fo Shou Gan, an intense aroma of bergamot and chinotto is felt, which is incredibly balanced with the other aromatic notes of the tea. In the second infusion, along with the citrus notes, a pleasant sweetness of honey and a distant floral note appear. The tea continues to evolve with the third infusion and subsequent ones, leaving sweet cocoa traces and a sensation of softness on the palate. The red tea (black) with bergamot Fo Shou Gan proves to be a very balanced and extremely fresh tea: the initial citrus notes (bergamot, but also chinotto and cedar) never completely overpower the base of red tea, which offers enveloping notes of cocoa and chestnut honey, perfectly balanced with the fruity notes of the zest. The persistence is indeed both citrusy and fresh, but also sweet and soft. After harvesting, the leaves of red tea (black) with bergamot Fo Shou Gan are left to wither in the sun for a certain period depending on the producer, before moving on to the actual processing phase. The leaves are then rolled to break the cellular membranes inside so that the oxidation process can begin. Once the leaf reaches its typical brown color, the producer puts the leaves in contact with bergamot oil for some time before removing residual moisture. Finally, the tea is also mixed with bergamot zest: after a few days of resting, the product will be correctly flavored and ready to be consumed. We recommend infusing the red tea (black) with bergamot Fo Shou Gan using the traditional Chinese method (Gong Fu Cha) with a gaiwan that holds about 150 ml. Following this preparation, with 5 grams of leaves, multiple infusions can be made to fully capture all the flavor nuances of the tea. Heat the water to a temperature of 90°C: proceed with a brief rinse of the leaves and then a first infusion of 15 seconds. Keeping the water at the same temperature, you can then continue to use the same leaves by adding more water and increasing the infusion time by 10 seconds each time (15 - 25 - 35…). This tea has a longevity of about 7 infusions. For a more classic preparation in Western style, we recommend 3 grams of leaves in a 200 ml cup with water at 90°C for an infusion time of 3 minutes. For a better tasting experience, we suggest filtering the tea right after the infusion time is up. The infusion times we suggest can be slightly adjusted to your liking to obtain a more or less intense flavor. It is advisable to store in a cool, dry place away from direct sunlight.
