Fo Shou Gan bergamot red (black) tea is a bergamot-flavored red tea from the island of Taiwan. The leaves that make up this product were harvested in Nantou County and, during processing, were cyclically exposed to the aroma of bergamot so they could absorb its scent and flavor. Before being dried, the tea was also sprayed with bergamot essential oil which, in addition to contributing to the final aroma, gives shine to the leaves, which are dark because they are fully oxidized. Finally, the producer added pieces of bergamot peel to the final product, so as to preserve the aroma over time without making the citrus flavor in the cup too intense. Fo Shou Gan bergamot red (black) tea has small brown leaves, slightly curled, 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 in the cup is a magnificent amber orange, free of astringency and bitterness, smooth and enveloping on the palate. From the very first infusion, an intense aroma of bergamot and chinotto can be perceived, yet it is balanced with the tea's other aromatic notes. In the second infusion, the citrus notes are accompanied by a pleasant honey sweetness and a distant floral note. The tea evolves further with the third infusion and the following ones, leaving traces of sweet cocoa and a sensation of softness on the palate. Fo Shou Gan bergamot red (black) tea turns out to be a very balanced and extremely fresh tea. The initial citrus notes 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 persistence is both citrusy and fresh, but also sweet and smooth. Place of origin: Nantou County, Taiwan. After harvesting, the leaves are left to wither in the sun for a certain time, depending on the producer, before moving on to the actual processing stage. The leaves are then rolled so that the cell membranes inside them break and the oxidation process can begin. Once the leaf reaches its typical brown color, the producer puts the leaves in contact with bergamot oil for a long time before removing the residual moisture. Finally, the tea is also mixed with bergamot zest: after a few days of resting, the product will be properly scented and ready to be consumed. We recommend infusing Fo Shou Gan bergamot red (black) tea using the traditional Chinese method (Gong Fu Cha) with a gaiwan with a capacity of about 150 ml. Following this preparation, with 5 grams of leaves you can make multiple infusions useful for fully appreciating all the flavor nuances of the tea. For a more classic preparation according to the 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. The suggested infusion times can be slightly adjusted to your liking to obtain a stronger or milder taste.
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Fo Shou Gan bergamot red (black) tea is a bergamot-flavored red tea from the island of Taiwan. The leaves that make up this product were harvested in Nantou County and, during processing, were cyclically exposed to the aroma of bergamot so they could absorb its scent and flavor. Before being dried, the tea was also sprayed with bergamot essential oil which, in addition to contributing to the final aroma, gives shine to the leaves, which are dark because they are fully oxidized. Finally, the producer added pieces of bergamot peel to the final product, so as to preserve the aroma over time without making the citrus flavor in the cup too intense. Fo Shou Gan bergamot red (black) tea has small brown leaves, slightly curled, 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 in the cup is a magnificent amber orange, free of astringency and bitterness, smooth and enveloping on the palate. From the very first infusion, an intense aroma of bergamot and chinotto can be perceived, yet it is balanced with the tea's other aromatic notes. In the second infusion, the citrus notes are accompanied by a pleasant honey sweetness and a distant floral note. The tea evolves further with the third infusion and the following ones, leaving traces of sweet cocoa and a sensation of softness on the palate. Fo Shou Gan bergamot red (black) tea turns out to be a very balanced and extremely fresh tea. The initial citrus notes 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 persistence is both citrusy and fresh, but also sweet and smooth. Place of origin: Nantou County, Taiwan. After harvesting, the leaves are left to wither in the sun for a certain time, depending on the producer, before moving on to the actual processing stage. The leaves are then rolled so that the cell membranes inside them break and the oxidation process can begin. Once the leaf reaches its typical brown color, the producer puts the leaves in contact with bergamot oil for a long time before removing the residual moisture. Finally, the tea is also mixed with bergamot zest: after a few days of resting, the product will be properly scented and ready to be consumed. We recommend infusing Fo Shou Gan bergamot red (black) tea using the traditional Chinese method (Gong Fu Cha) with a gaiwan with a capacity of about 150 ml. Following this preparation, with 5 grams of leaves you can make multiple infusions useful for fully appreciating all the flavor nuances of the tea. For a more classic preparation according to the 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. The suggested infusion times can be slightly adjusted to your liking to obtain a stronger or milder taste.
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