Taiwan Honey Black Tea

Alishan Oolong Tea is one of Taiwan’s most renowned teas, celebrated for its unique flavor and exceptional quality. Grown in the Alishan tea region at elevations above 1,000 meters, it benefits from a distinctive terroir that imparts its signature characteristics. As a semi-fermented tea, Alishan Oolong is carefully crafted to preserve both its floral aroma and mellow, smooth taste, delivering a pronounced “mountain charm.” Key Features: • Superior Terroir: The high-altitude Alishan region is shrouded in mist with wide diurnal temperature variations. This slows leaf growth, thickens the leaves, and increases pectin content—resulting in distinctive flavor and texture. • Semi-Fermentation: Lightly fermented, Alishan Oolong balances between green and black tea, preserving freshness while offering refined sweetness. • Aroma & Taste: Elegant and fresh with orchid and fruity notes. Smooth and sweet with a lingering aftertaste and excellent rebrewability. • Liquor Appearance: Honey-green with a golden sheen, bright and vivid. • Cultivars: Primarily Qingxin Oolong and Jinxuan. Qingxin offers a rich and elegant taste; Jinxuan brings a signature milky aroma and silkier texture. Harvest Seasons & Plucking: • Harvested year-round, with the best quality from spring (late March to early May) and winter (late October to late November). • Mostly hand-picked using the “one bud, two leaves” standard to ensure tenderness and integrity. Brewing Instructions: 1. Prepare teaware (teapot, fairness cup, tasting cups), hot water, and a suitable amount of Alishan Oolong leaves. 2. Preheat the teaware to enhance aroma and flavor. 3. Add tea leaves (adjust according to preference). 4. Pour hot water (90–95°C), steep for 30–60 seconds. 5. Pour into the fairness cup and distribute evenly into tasting cups. 6. Sip slowly to enjoy the aroma and evolving taste. Alishan Oolong Tea stands as a quintessential Taiwanese tea, highly regarded by tea connoisseurs worldwide.

Lishan Oolong Tea is a distinguished high mountain tea from Taiwan, prized for its elegant character and mellow taste. Grown in the Lishan tea region of Taichung’s Heping District at altitudes ranging from 1,450 to 2,500 meters, this tea benefits from an exceptional alpine environment that yields superior leaves. Key Features: • Alpine Aroma: The year-round mist and significant day-night temperature differences result in slow-growing, thick leaves rich in pectin. The tea exhibits a unique “cold mineral note” or “mountain aura” along with subtle floral and fruity fragrances. • Mellow Profile: Low bitterness, naturally sweet liquor, high rebrewability—Lishan Oolong maintains excellent flavor even after multiple steeps. • Rich Pectin Texture: Thick leaves lend a viscous, silky texture to the tea soup. • Complex Fragrance: Depending on harvest time and processing methods, it may reveal floral, fruity, honeyed, or orchid-like aromas. • Broad Growing Regions: Beyond Heping District, production extends to Jiayang, Xinjayang, Fushoushan, Wuling, Huanshan, Songmao, as well as neighboring areas like Cuiluan, Cuifeng, Huagang, Bilüxi, and Dayuling. Brewing Instructions: 1. Prepare teaware and hot water with a suitable amount of Lishan Oolong leaves. 2. Preheat teaware to awaken the fragrance. 3. Add tea leaves; adjust ratio to taste. 4. Steep at 90–95°C for 30–60 seconds. 5. Pour into fairness cup and divide among tasting cups. 6. Sip slowly and enjoy the evolving bouquet and mouthfeel. Known for its refined flavor, smooth finish, and longevity through multiple brews, Lishan Oolong Tea remains a hallmark of Taiwanese high mountain teas.

Dayuling Oolong Tea is one of Taiwan’s most prized high-mountain teas, grown at altitudes of 2,200 to 2,650 meters—making it the highest cultivated tea region in the country. Located at the border of Nantou, Taichung, and Hualien, its exceptional environment contributes to the tea’s rich body, deep aroma, and long-lasting sweetness. Key Features: • Ultra-High Elevation: Cold climate, wide day-night temperature swings, and nutrient-rich soils create ideal growing conditions. Leaves grow slowly, enhancing aroma, taste, and depth. • Smooth and Complex: The tea liquor is velvety with rich floral, fruity, and honeyed notes. • Long-Lasting Aroma: With multiple steeps, it retains bold floral and subtle woody characteristics. • Rare and Precious: Due to the harsh environment and limited yield, Dayuling Oolong is a rare, premium tea sought after by collectors and connoisseurs. Brewing Instructions: 1. Warm up teaware (teapot, fairness cup, tasting cups) to enhance flavor. 2. Add tea leaves (adjust ratio as preferred). 3. Pour hot water at 90–95°C and steep for 30–60 seconds. 4. Transfer tea to fairness cup and then serve. 5. Enjoy its elegant transformation over repeated infusions. Dayuling Oolong stands at the peak of Taiwan’s high-mountain teas—elevated in altitude, flavor, and prestige.

Ruby 18, also known as “Tai Cha No. 18,” is a unique Taiwanese black tea cultivar developed by the Taiwan Tea Research and Extension Station. It is a cross between a Burmese large-leaf tea and Taiwan’s indigenous wild tea. Grown in the Sun Moon Lake region, it is famous for its rich red liquor and signature notes of cinnamon and mint. Key Features: • Distinctive Cultivar: Created by hybridizing Burmese large-leaf tea and native Taiwanese wild tea. • Aromatic Profile: Naturally emits notes of cinnamon and cool mint—aromatic yet refreshing. • Vibrant Liquor: Produces a bright red infusion that is clear and vivid. • Flavor: Smooth and full-bodied with subtle astringency and lasting sweetness. • Origin: Grown in the Yuchi area near Sun Moon Lake. • Versatile Use: Suitable for drinking plain, pairing with desserts, or making milk tea. Brewing Instructions: • Hot Brew: Use water at 85–90°C. Use 1 gram of tea per 100 ml. Steep for a short time depending on taste. • Cold Brew: Steep leaves in cold water for several hours. The result is smooth, sweet, and refreshing. Ruby 18 is often called “Taiwan Fragrance” and has become an iconic Taiwanese black tea globally recognized for its uniqueness and quality.

Taiwan Assam Black Tea, also known as “Tai Cha No. 8,” was introduced during the Japanese colonial era from India’s Assam region and later cultivated in the Sun Moon Lake area of Nantou. With its deep color and bold maltiness, it became one of Taiwan’s key export teas to Europe and America in earlier decades. Key Features: • Historical Significance: One of Taiwan’s earliest developed black teas, with nearly a century of cultivation history. • Rich Liquor Color: Brews into a deep red or reddish-brown tea soup with a bright shine. • Flavor Profile: Bold malty aroma, brown sugar notes, and occasional floral or fruity undertones. • Versatility: Ideal for hot brewing, and works well with milk, lemon, or as a base for flavored tea beverages. • Origin: Grown primarily in Yuchi Township, Nantou, and recognized alongside Ruby 18 as a local specialty. Brewing Instructions: • Hot Brew: Steep at 90–95°C using a ratio of 1:25 to 1:30. Infusion time may vary based on taste (1–2 minutes). • Cold Brew: Produces a smoother result with lower bitterness, suitable for blending with fruit juices or milk. Taiwan Assam Black Tea is a classic black tea that bridges tradition and innovation—perfect on its own or as a foundation for creative beverages.

Four Seasons Spring is a native Taiwanese tea cultivar known for its floral fragrance, vigorous growth, and suitability for year-round harvest. Lightly oxidized, it offers a fresh, sweet taste, making it a popular base for cold brews and tea beverages. Key Features: • Intense Floral Aroma: Notable for jasmine, gardenia, or green fruit-like fragrances. • Clean Taste: Light and refreshing with a smooth, sweet finish—perfect for daily enjoyment. • High Yield: Can be harvested 4–6 times annually with consistently good quality. • Widespread Use: Its vibrant aroma and affordability make it ideal for bottled teas, hand-shaken drinks, and cold brews. • Origin: Originally cultivated in Muzha, now widely produced in Nantou’s Mingjian and Songboling areas. Brewing Instructions: • Hot Brew: Steep 3–5 grams in 90–95°C water for 30–60 seconds. Suitable for 2–3 infusions. • Cold Brew: Use a 1:100 tea-to-water ratio, refrigerate for 4–8 hours. Four Seasons Spring is known for its high value and fragrant tea liquor, making it a favorite among tea brands and consumers alike.

Taiwan’s Light-Roasted Si Ji Chun Tea is lightly roasted based on the original fresh and floral Four Seasons Spring tea. It retains the original floral and fruity aroma, while adding subtle roasted and toasted rice notes. The flavor is layered and the aftertaste is pleasantly sweet. Features: • Complex Aroma: A balanced mix of fresh and roasted aromas, often with notes of ripe fruit, rice, and caramel. • Mild Taste: Smoother and less astringent compared to the unroasted version, ideal for those sensitive to bitterness. • Versatile Brewing: Suitable for hot or cold brews, also excellent for mixed beverages and tea-based product development. • Origin: Commonly grown in Songboling, Mingjian Township, Nantou. Brewing Instructions: • Hot Brew: Use 95°C hot water, tea-to-water ratio of 1:50, steep for 7–9 minutes. • Cold Brew: Refrigerate overnight for a stable, long-lasting flavor. This tea is approachable in aroma and affordable, making it a popular base for office tea and bubble tea beverages.

Taiwanese Milky Jin Xuan Tea (Taiwan Tea No.12) is a highly popular cultivar, bred from “Hard-Stem Red Heart” and “Tainung No.8.” Its most distinctive feature is its natural milky aroma, combined with light floral and fruity notes, creating a sweet and smooth flavor. Features: • Natural Milky Aroma: When processed properly, Jin Xuan develops aromas reminiscent of condensed milk and toffee. • Sweet and Smooth Liquor: Smooth on the palate, with a light body and quick-returning sweetness; very low bitterness. • Rich Aroma Profile: Besides milk notes, can include candy-like, osmanthus, or floral aromas. • Great for Cold Brew: Cold brewing enhances the milky fragrance, offering a refreshing and stable flavor. • Origin & Cultivar: Mainly grown in Nantou and Alishan, Chiayi. Brewing Tips: • Hot Brew: Water temperature 90–95°C; adjust tea amount based on teaware; steep for about 60 seconds. • Cold Brew: Steep in cold water for around 8 hours; ideal for summer or pairing with desserts. Jin Xuan is a soft, easy-to-drink tea with a unique flavor, loved by all ages and one of Taiwan’s most iconic oolongs.

Red Oolong is a modern fusion of black tea and oolong processing techniques. It is a highly oxidized oolong (80–90%), with a bright orange-red liquor, rich fruity flavor, and smooth, mellow mouthfeel—an excellent example of modern tea innovation. Features: • Rich Taste: Full-bodied with ripe fruit and honey-like sweetness; may include caramel or syrupy notes. • Tea Liquor: Color lies between oolong and black tea, ranging from orange-red to reddish-brown. • Full Aroma: Combines roasted notes with rich black tea fruitiness. • Unique Processing: Requires long withering and oxidation, followed by pan-firing and multiple roasting steps. • Origin: Taitung’s Luye Township is a well-known production area. • Versatile Usage: Flavor remains stable over time, making it ideal for long-term storage and varied applications (cold brew, milk tea, cocktails, baking). Brewing Instructions: • Hot Brew: Use 90–95°C water, tea-to-water ratio 1:50–1:60, steep for 30–60 seconds. • Cold Brew: Excellent for cold brewing; retains fragrance and sweetness, refreshing and smooth. Red Oolong is a promising innovation in Taiwanese tea, combining traditional flavors with modern beverage versatility.

Osmanthus Oolong combines the elegant aroma of natural osmanthus blossoms with the rich body of Taiwanese oolong tea. Known for its fragrant charm and gentle taste, it’s a popular floral tea that also aids digestion and boosts alertness. Features: • Captivating Aroma: A fusion of osmanthus, orchid, and fruity tea aromas, creating a refreshing bouquet. • Smooth Taste: Mild, sweet, and floral tea liquor with a lingering finish. • Processing Methods: Two main types—“scenting” (natural aroma absorption) and “blending” (mixing dried osmanthus with tea leaves before roasting). • Benefits: Aids digestion, refreshes the mind, and reduces bad breath; ideal for after meals or afternoon tea. • Origin: Commonly produced in Songboling (Nantou) and Fenyuan (Changhua). Brewing Suggestions: • Hot Brew: Water temperature 90–95°C, tea-to-water ratio of 1:50, steep for 30–60 seconds. • Cold Brew: Steep in cold water for 4–8 hours; delivers a soft and refreshing floral aroma. Osmanthus Oolong is both healthful and delicious, especially favored by women and wellness-minded tea drinkers.

Taiwan Tieguanyin Tea is a semi-fermented tea known for its intense roasted aroma and signature “Guanyin Yun” (aftertaste). Grown mainly in Muzha and Shimen, it represents traditional Taiwanese oolong craftsmanship. Features: • Intense Aroma: Dominated by roasting notes, including charcoal, orchid, and mineral scents. • Robust Flavor: Slightly astringent on the first sip, but quickly transforms into a powerful sweet aftertaste. • Meticulous Crafting: Involves repeated processes of pan-firing, rolling, and roasting. • Signature Aftertaste: “Guanyin Yun” leaves a lingering sweetness in the throat and mouth. Brewing Method: • Water Temperature: Use boiling water (100°C) for optimal flavor. • Steeping: First steep around 30 seconds; increase by 10–15 seconds in subsequent infusions. Ideal for multiple brews. Tieguanyin is a classic roasted oolong, perfect for those who enjoy bold aromas and deep, full-bodied teas.

Dong Ding Oolong is a renowned tea from Lugu Township, Nantou. Made from Qing Xin Oolong leaves, it undergoes medium oxidation and roasting, resulting in a rich aroma and lingering sweetness. Features: • Ideal Growing Conditions: Dong Ding Mountain sits at 700–1000 meters with humid climate and balanced sunlight, ideal for tea cultivation. • Rich Aroma: Tea liquor carries notes of ripe fruit, toasted rice, and roasted aroma—a balance of freshness and depth. • Tea Liquor: Golden and bright, with a full-bodied texture. • Long-Lasting Aftertaste: Sweet and persistent with a fragrant mouthfeel. Brewing Tips: • Water Temperature: 90–95°C. • Ratio & Time: Tea-to-water ratio of 1:50; first steep 50 seconds, increase by 10–20 seconds for subsequent infusions. Dong Ding Oolong is a historically important and iconic Taiwanese tea with enduring popularity.

Oriental Beauty, a type of Bai Hao Oolong, is made from leaves bitten by tea green leafhoppers, which trigger the development of a natural honey aroma. With its amber-red tea liquor and sweet flavor, it is one of Taiwan’s most legendary and storied teas. Features: • Sweet Aroma: A blend of honey, ripe fruit, and floral notes, long-lasting and elegant. • Tea Color: Bright amber to golden-red, beautifully translucent. • Smooth Mouthfeel: Naturally sweet and mellow with virtually no bitterness; lingering finish. • Origin of the Name: Named after a compliment from Queen Victoria, according to legend. • Production Areas: Hsinchu (Beipu), Miaoli (Toufen), Pinglin, Shiding, Longtan, and more. Brewing Method: • Water Temperature: Use 95°C, or boil water then cool to 85°C before steeping. • Steeping Time: 3–5 minutes; medium teapots or porcelain cups recommended. Oriental Beauty is considered the “champagne of teas,” perfect for VIP hospitality and festive gifting.

Wenshan Baozhong is the least oxidized of Taiwan’s oolong teas, often compared to green tea for its delicate fragrance and light taste. The name "Baozhong" (wrapped type) refers to its twisted leaf shape. Features: • Appearance: Tightly twisted strips with a dark green, glossy surface. • Aroma: Elegant floral scents such as orchid, gardenia, and sugarcane. • Tea Liquor: Clear light green to honey yellow, bright and transparent. • Taste: Light and smooth, with a sweet and refreshing aftertaste; minimal bitterness. • Oxidation Level: Very low (8–12%), closest to green tea among oolongs. • Production Area: Wenshan region of Taipei (Pinglin, Shiding, Xindian, Shenkeng, Xizhi). Brewing Suggestions: • Water Temperature: 90–100°C; pouring hot water directly enhances aroma release. • Teaware: Use porcelain teapots or cups to best appreciate its fragrance and color. Wenshan Baozhong is an elegant tea ideal for daily drinking and serving to guests.