One of the few teas that are named by numbers, “Oolong 8 tea” from Adagio Teas yields a cup that to me is one of the strongest full-bodied oolong varieties they offer at the moment.
The liquor color is a brilliant brownish-copper that produces an aroma that is rich and earthy.
The flavor although a tad strong to my liking is earthy, nutty, and woody with very little floral notes present. Like Ti Kuan Yin and Wuyi Ensemble, this tea will go great with spicy meals and I feel that it is enjoyed the most that way.
As just a solo cup, it may be a little too strong for some, but do keep in mind that it is not anything overwhelming, just not as light when compared to other oolong tea.
Grown in Taiwan this variety is also known as Formosa tea (Formosa meaning 'beautiful'), and contains short flat brown leaves; this is not the only Formosa variety available.
Brewing is simple, just 4 to 5 minutes in steaming 200 degree water is perfect. Steeping in boiling water may make it a little on the bitter side so be sure to take the kettle off right before it whistles.
Since it has a strong flavor, one trick I have tried is to steep for 2 minutes, pour it out, and then add fresh water while steeping for the full 4 to 5 minutes. This helps take out some of the more earthy tones.
Adding a little honey in this tea is also a good idea from bringing out more sweetness.
