Bergamot Oolong 佛手柑烏龍茶 is a lightly oxidized oolong grown in the vicinity of Mingjian City in Nantou County, Taiwan. The naturally floral character of the Si Ji Chun (Four Seasons) cultivar used to make this tea is enhanced by the addition of bergamot peel and essential oils. The resulting tea has a light character with a distinct citrus flavor and bergamot aroma while maintaining a balanced taste. More
Bergamot Oolong 佛手柑烏龍茶 is a lightly oxidized oolong grown in the vicinity of Mingjian City in Nantou County, Taiwan. The naturally floral character of the Si Ji Chun (Four Seasons) cultivar used to make this tea is enhanced by the addition of bergamot peel and essential oils. The resulting tea has a light character with a distinct citrus flavor and bergamot aroma while maintaining a balanced taste.
This tea undergoes a double flavoring process. First, the tea master puts in pieces of dried citrus known as Buddha's Hand (Citrus medica var. sarcodactylis). This citrus has a similar profile to bergamot (Citrus bergamia) and the Chinese name Fo Shou Gan 佛手柑 is often used to describe the flavor of bergamot. Named for the fruit's appearance, which resembles the hand of Buddha, it is a popular choice in many Asian countries for various flavoring purposes. The citrus used is grown locally in Yuchi City on the shores of Sun Moon Lake in Nantou County. After adding pieces of dried fruit, the tea is also scented with natural bergamot essential oils from France.
