Formosa Bonita 47

Formosa Bonita 47 is produced in Ming Jian, Nantou, a Taiwanese growing region known for teas with warmth, fragrance, and generous character. Made from Si Chi Chun (Four Season Spring) and crafted under the guidance of Tea Master Mr Hwung, this tea was sourced by Cuppa Cha and selected for its expressive fruit and spice profile.

Harvested in Summer, this is an oolong with deeper oxidation and a more sumptuous style than lightly oxidised Taiwanese greens.

The liquor pours deep amber, releasing aromas of ripe stonefruit and soft baking spice. On the palate, the tea is smooth and rounded, with a natural sweetness that carries through each infusion. The high oxidation brings depth and fragrance without heaviness, leaving a lingering finish that feels both comforting and elegant.

A beautiful choice for slow afternoons and cooler days, and an easy pairing with fruit-based desserts, toasted pastries, or spiced treats.

Origin: Ming Jian, Nantou, Taiwan

Harvest: Summer

Cultivar: Si Chi Chun (Four Season Spring)

Tea Master: Mr Hwung

Sourcing: Selected by Cuppa Cha

Oxidation: ~85%

Leaf style: Dark, fragrant leaves with a richly oxidised profile

Store in an airtight container away from light, heat and moisture.

Western
3 g / 180 mL • 95–100 °C
2–3 min • 2–3 infusions

Gong Fu Cha
5–7 g / 120 mL • 95–100 °C
First: 25–35 s
Subsequent: 40–70 s (multiple infusions)