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This unique tea selection from the island of Taiwan (Formosa) was one of Mr. Wendell’s first tea imports and his personal favorite. Formosa Keemun is a visually attractive tea composed of long, silvery leaves, contrasting with darker colored mainland China Keemun style teas.

When brewed, it yields a full-bodied brew with a pleasant aroma and taste reminiscent of stone fruit. If you enjoy the characteristics of Chinese black tea, then this superb tea that is not to be overlooked.

Brewing Tips: M.T.W. Formosa Keemun tea should be made with water brought to a rolling boil (205-212° F). Using one teaspoon of loose leaf tea for each cup.

This tea should be steeped for 4-5 minutes. Remove the leaves once the brewing time is reached

Decant and enjoy!