About Tea

Here we will tell you about the Taiwanese teas: how and when they have appeared, what distinguishes them from each other and from the green and oolong teas grown in China.
In Taiwan people began to grow tea about 300 years ago. Taiwanese teas were not like their Chinese “ancestors”, in fact they became recognizable, independent tea sorts with splendid aroma and taste. Due to favorable climatic conditions in Taiwan and the particular cultural environment Taiwanese teas have deserved a status of quality standard all over the world, including China.


The first tea grown in Taiwan, was called BaoZhong. It was grown in the northern part of Taiwan, in PinLin province. “BaoZhong” has no translation by itself. This title originates from the package type used at that time: tea leaf was wrapped in paper getting a rectangular package tied with a rope. This package included family name or a place name where the tea was grown. 

Leaves of tea tree Qin Xin Wu Lun, brought from China, were dried out using the same technology as for the leaves of rocky tea sorts in Fujian province. As the result a tea with a delicate perfume scent was produced. This tea was even described in one of the books:”When you inhale aroma of this tea, you can imagine a young girl just passed by and left a delicate aroma of cosmetics and perfume.”

Nowadays this tea is still grown in the northern part of Taiwan, PinLin province.


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TieguanYin tea first appeared in Taiwan when Taiwan was a Japanese colony. It was grown in the northern part of the Island. TieguanYin tea tree was brought to Taiwan from China, but due to different climate and soil composition, TieguanYin grown up in Taiwan had a visible imperfections in comparison with Chinese TieguanYin. Then, during experiments with different methods of tea making, the tea was found which is used nowadays. Tea leaf must be hardly fermented, sometimes this process takes for 24 hours. Taste of Taiwan TieguanYin is like a taste of the old aged tea (Lao Cha), with a strong aroma of ripe fruits. This tea has a  peculiarity: if you store it for a long time, it’s taste and aroma gets only better.


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Cold Mountain tea

Cold Mountain tea first appeared in Taiwan in 1885. An immigrant with the family name Lin from the mainland China brought the tea tree seedlings and planted them on the flank of hill which indigenous people in Taiwan called “Cold.” Now this place became a NanTou province, LuGu district. This place perfectly fits for tea growing due to its climate and soil composition. Traditionally, the tea leaf was dried with charcoal. This tea has pure, intensive, fruity and slightly smoky taste and aroma. Soon LuGu district became a center of tea cultivation and Cold Mountain tea became one of the most popular and beloved Taiwanese teas.


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Oriental Beauty

 DongFang tea appeared in Taiwan in the XIX century. The story of this tea is amazing: when people first tried to grow the DongFang tea tree in Taiwan, its leaves were eaten by the local insects. But it turned out that during chewing leaves insects were starting up the process of natural fermentation in these leaves. And after all when leaves were dried out a new tea with honey aroma and taste was born. Initially tea was titled “Bai Hao Wu Long” because of white fluff on a dark background, which can be translated as “Gray-haired Oolong”. In Europe tea got the title “Eastern Beauty” and that’s how it happened: European merchants were charmed with this tea and they were the first who brought it to Europe and presented to the Queen of England as an unprecedented sort of tea. The leaf has 5 colors: white, yellow, green, red, black. Tea leaves, brewed in a transparent glass, spin like as they were dancing, playing with all five colors. It is said that this tea became Queen’s favorite and that she gave it “Eastern Beauty” name.

It is easy to brew this tea, it also can be stored for a long time. But it is a great rarity to find true DongFang for those who doesn’t live in Taiwan because in contrast to other Oolong teas DongFang can be harvested only once a year in summer.


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High Mountain

High Mountain tea is raised at a height more than 1000 meters above sea level.
Attempts to cultivate tea in the mountains were taken since the tea was brought to Taiwan for the first time, but have not been very successful and during the period when Taiwan was a Japanese colony those attempts were stopped at all. In the 50’s of the last century cultivation of the tea in the mountains have the second birth and become widely-spread, and in the 70’s and 80’s of the last century, high- mountain  tea become one of the most favorite and popular teas in Taiwan and beyond Taiwan.
When you taste this tea you realize that its aroma and flavor can not be explained by the soil composition or climate, it is something more subtle, something that can not be touched or measured. It reflects the atmosphere of the mountains covered in a mist, the air fragrances in a grove of camphor trees, perfectly clean water, a sea of ​​clouds under your feet, dawns of unforgettable beauty. The taste of this tea may vary – it depends on the place of cultivation. But it always stays fresh, floral-fruity and delicate, pure with a strong sweet aftertaste.
The main places of cultivation High Mountain tea in Taiwan are:
1. Alishang – the largest (area) and the most popular state national park in Taiwan. It contains Taiwan’s highest top called mountain “Greenstone”. Getting to the highest top of 2000 – 3000 meters makes you forget about time walking in the forest where trees are more than thousand years old. There is no civilization, always quiet and calm.
2. ShangLingHi – a small national park in central Taiwan. In this place sun shines every day in the morning and afternoon everything gets covered with fog. The tea cultivated here has a peculiarity – citrus notes in aroma and taste.
3. Lishang – the highest place, suitable for tea growth in Taiwan. It is very difficult to grow and dry tea in this place because of the frequent weather changes and its unpredictability. One of the best and the most expensive high – mountain tea is grown here.

Jin Xuan

In the 80s years of the XX century as the result of crossing experiments with different types of tea a new tea was produced. At first it was given only a serial number # 20. Tea leaf had a very strong and rich flavor of milk, but after the tea was brewed it smelled like a sweet flower. When the tea became very popular, it got the title Jin Xuan, and later people began to grow it not only in Taiwan but in China as well. The milky flavor of real Jin Xuan you can get only naturally using no flavoring and aromatic additives.


Four Seasons

History of this tea takes more than 30 years. It was first cultivated in northern part of Taiwan. This tea grows very fast and provides a rich crop. It is undemanding to weather and very long-living. It’s grown almost everywhere now. This tea has special aroma and taste remembered from the first time. It is a great tea for every day use.

Puer tea

Puer is the only non-Taiwanese tea in our collection as it is from China Mainland, Yunnan province. But we can not imagine our collection without this wonderfull tea. It is impossible to mix it up with any other tea. Brewed Puer has deep black color, its odor presents the notes of earth, wood, grass and flowered fruits. The tea flavor is soft, warm, with a sweet aftertaste. This tea is a great thirst quencher and warm in bad weather.