Born in the fertile mountains of central Taiwan, Formosa Dragon Noir embodies the culmination of local expertise in oxidation. This dark Oolong, similar to black tea, reflects the convergence of artisanal tradition and the pursuit of a rich and nuanced flavor. Its name pays homage to the dragon, a symbol of benevolent strength, and to Formosa, "the beautiful island," whose diverse landscapes have shaped the history of semi-oxidized teas. This tea belongs to the great lineage of characterful Taiwanese oolongs, and more specifically to the stylistic continuity of the renowned Dong Ding, with which it shares the woody depth, warm sweetness, and refined structure, while offering a darker, praline-like expression.
Formosa Dragon Noir is made from the Qing Xin cultivar, one of Taiwan's oldest and most respected. This variety, literally "green heart," is renowned for its delicate fragrance and its remarkable ability to express the terroir in the cup. Highly demanding, it requires high altitude, consistent humidity, and regular morning mists. Its slow growth in the heart of the mountains yields a dense leaf, rich in essential oils and natural sugars, from which emerge the honeyed, fruity, and roasted notes that define the tea's character.
The high-altitude gardens in Nantou and Chiayi counties offer precisely this ideal environment. The volcanic soil, persistent cloud cover, and cool nights ensure a slow maturation cycle, similar to that found on the slopes of Mount Dong Ding. This geographical and climatic kinship partly explains the aromatic resemblance between the two teas, although the Formosa Black Dragon takes oxidation further, resulting in a darker, more caramelized character. Here, nature dictates a slow pace, and the artisans humbly accept it, revealing the cultivar's delicate nature without sacrificing the density characteristic of Taiwan's great oolongs.
The name Black Dragon evokes the tea's intense oxidation and the leaf's gradual transformation from its initial green hue to a deep brown. As it steeps, the aromas evolve: first, noble wood and dried fruit; then warm honey and cereal notes in the mid-palate; and finally, praline and slightly caramelized nuances in the finish. This interplay of transitions, characteristic of high-quality oolongs, further reinforces its connection to the Dong Ding school, renowned for its mastery of fire and oxidation.
More demanding than Formosa Grand Oolong, from which it differs through a more rigorous selection process and a more patient roasting, Formosa Dragon Noir is a tea for savoring rather than an everyday tea. Its woody, praline, and warm nuances appeal to lovers of dark oolongs who wish to rediscover the energy of highly oxidized Taiwanese teas, without sacrificing the elegance and roundness characteristic of the Qing Xin cultivar.
Harvested by hand, primarily in the spring, this tea undergoes a series of sun-dried leaves, meticulous rolling, and slow oxidations, sometimes adjusted to the minute. Some tea masters refer to it as a "rediscovered leaf tea," a symbol of the renaissance of highly oxidized oolongs, long neglected in favor of more floral teas. Formosa Dragon Noir continues this tradition today, offering a deep, balanced cup imbued with the soul of the Taiwanese mountains.
