Fo Shou Gan Bergamot red (black) tea

Fo Shou Gan bergamot red (black) tea 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 be able to take on its scent and taste.

Before being dried, the tea was also steamed with bergamot essential oil, which, in addition to contributing to the final aroma, lends luster to the leaves, which are dark as they are fully oxidized. Finally, the producer, to emphasize the citrus aroma, 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.

Tasting – Sight and smell

Fo Shou Gan bergamot red (black) tea has small, slightly curled brown leaves with golden buds and a few bergamot zest. Once infused, they spread a clearly perceptible bergamot aroma, mixed with aromatic wood noe, chinotto and light hints of flowers. The liquid in the cup is a magnificent amber orange, free of astringency and bitterness, soft and enveloping on the palate.

Tasting Notes

GONG FU CHA

From the first infusion of red (black) tea with bergamot Fo Shou Gan there is an intense aroma of bergamot and chinotto, which is however incredibly balanced with the other aromatic notes of tea. In the second infusion, in fact, the notes of citrus is accompanied by a pleasant sweetness of honey and a distant note of flowers. The tea evolves again with the third infusion and the following ones, leaving traces of sweet cocoa and a feeling of softness on the palate.

WESTERN

The red (black) tea with bergamot Fo Shou Gan proves to be a very balanced and extremely fresh tea: the initial notes of citrus (bergamot, but also chinotto and cedar) never completely overwhelm the base of red tea, which offers enveloping notes of cocoa and chestnut honey perfectly balanced with the fruity ones of zest. In fact, the persistence is at the same time citrus and fresh, but also sweet and soft.

Place of origin

Nantou County, Taiwan

Production

After harvesting, the Fo Shou Gan bergamot red (black) tea leaves are left to dry in the sun for a certain time depending on the producer before moving on to the actual processing phase. The leaves are then rolled up 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 some time before moving on to remove the residual moisture. Finally, the tea is also mixed with bergamot zest: after a few days of rest the product will be properly scented and ready to be consumed.

How to prepare

We strongly recommend infusing Fo Shou Gan red (black) bergamot tea in the traditional Chinese method (Gong Fu Cha) with a gaiwan with a capacity of about 150 ml. By following this preparation, multiple infusions can be made with 5 grams of leaves that are useful to best capture all the flavor nuances of the tea.

Heat the water to a temperature of 90°C: conduct a short rinse of the leaves and then an initial 15-second infusion. Keeping the water at the same temperature, you can then continue to exploit 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 brewings.

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.

For a better tasting experience, we suggest that you strain the tea as soon as the brewing time is over. The infusion timings we suggest can be slightly modified to your liking to achieve a more or less intense taste.

Store in a cool, dry place away from direct sunlight.

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