YOU MAY NEVER TASTE TEA

FOR HOW IT SHOULD BE TASTED BEFORE .

 
All tea cultivars, despite which tea they are more likely produced into,
are mostly to be classified as the same plant, the Camellia Sinensis.  

made by matured tea leaves; left to wither then are tossed; laid dry before the Oxidation is chose to stop.

* 9~90% Oxidation

made by freshly plucked leaves and buds; left to wither then are rolled and laid dry. 

* Full Oxidation

made by young opened leaves and buds; steam & pan-fried right after the harvest to keep the original Catechchin from Oxidation.  

* Zero Oxidation

OOLONG , GREEN , WHITE OR BLACK TEA , ALL TEAS ARE MADE FROM

ONE PLANT .

TEA CULTIVAR ,

TEA REGION &

TEA-PROCESSING

TECHNIQUE 

DECIDE THE CONTENT , AROMA FLAVOR & BODY

OF THE TEA .

* Higher Oxidation level would undermine the content and aromas that are naturally found in the tea plant, but it will, at the same time, stimulates the original composition of compounds in tea to be recomposed thus to release new and more complex content, fragrance and flavors. 

800

is the amount of aroma compounds in

lightly roasted coffee.

is the amount of

aroma compounds in

Taiwanese Ruby Black Tea.

700

400

is the amount of

aroma compounds in

Riesling wine.

TAIWAN ,

A GEOLOGICAL WONDERISLAND

& LABEL FOR EXQUISITE TEA .

 

Landscapes contribute to the development of tea production

Taiwan, an island the size of Belgium, possesses a vast diversity of landscapes from mountainous areas to low lying coasts. It is a tropical island (approximately 70% of its land) in the Pacific Ocean and has the fourth highest peak among all the islands in the world. Taiwan falls in a zone where the tropic intertwined with the temperate. Although most part of the island is immersed in warm and humid weather year-round, snow sight can still be found on crests. With these environmental characters, Taiwan has been a magnificent playground for tea farmers, teamakers and tea sommeliers to skill about tea since the 1700s.

 

The elevation is one of the most critical terroir factors for tea production. Tea from tea trees cultivated between 1,000 and 2,614 meters above sea level are categorized as “High Mountain Teas 高山茶” in Taiwan (For comparison, Darjeeling grows tea at altitudes ranging from 600 to 2,000 meters). High Mountain Teas are one of the most sought after types of tea developed on this island since the ’70s. At such high elevation, the tea is exposed to cooler temperatures and shielded from the sun by mists in the afternoon. Tea trees cultivated in such terroir grow slow, forcing the plant to accumulate more Theanines  (compounds that give umami flavor to the tea) and less Polyphenol content including Catechins (compounds that creates bitterness in tea). The High Mountain Teas taste sweeter and creamier and are typified by their long, rich finish lingering in the throat.

Taiwan, the island holds its old name as Formosa, has been known for
cultivating and producing premium quality tea for hundreds of years.

Teahouse in Taiwan: a place where freedom of speech never die 

Taiwanese tea is the blend of its nature and history. The attentiveness in cultivating, processing and brewing teas over the past four hundred years has elevated the Taiwanese tea culture at a level of “living philosophy” among the locals. Teahouses in Taiwan have earned their role as Salon-like space for the elites and revolutionists initiating the freedom, democratic and human rights movement since the '20s. Teahouses such as Flying Horse Tearoom 天馬茶房 and Wisteria Teahouse 紫藤廬 witnessed how they helped to preserve the freedom of association by covering their guests against secret police force during the colonial or martial-law periods.

The birth lab of new tea-processing technique and tea cultivars 

Besides environmental factors, sublime cultivars are another major contributor to taste. One of the major successes in the contemporary tea-breeding history is the “Taiwanese Tea No. 18 台茶十八號”, more commonly known by it’s end-product, the “Ruby Black 紅玉紅茶”. Taiwanese Tea No. 18 is a hybrid of the Burmese Assam strain and the Taiwanese indigenous tea species, Camellia Formosensis, which was released by Taiwan’s governmental Tea Research Agency (TRES) in 2004. Ruby Black has become trendy due to its bold and malty taste, toned with caramel-sweet and a strong mint odor at its finish.

Teamakers’ craftsmanship often surpasses the limitations of the environment and cultivar. Another legendary tea born on the lower summit is “Dong-Ding Oolong 凍頂烏龍”. Dong-Ding is the name of one of the oldest tea regions in Taiwan. In accordance with the original handcrafted method of sunlit withering, rounds of tossing, light oxidation and heavy roasting, the properly made Oolong in this region features a clean and amber color liquid, toasty to woody flavor and scent blended with ripe fruit and chestnut. Dong-Ding Oolong typifies how classic traditional Oolong tastes and presents.

Tea can be produced in all seasons for teamakers and roasters in Taiwan can accumulate a massive amount of experience on fine-tuning their craft during the last 400 years. So that Taiwan is able to develop herself into one of the rare tea regions that produce various kinds of teas ranging from green, oolong, and black at its finest. Diverse soil conditions are another reason why tea-processing culture can be fully bloomed in Taiwan. Cultivation at different sides of a mountain results in different flavors. These factors encourage Taiwanese teamakers to explore more potential of teas through innovative tea-prosessing techniques in every new era.

FILL MY CUP

WITH TEA FOR

A TOAST

TO FREEDOM !

" Taiwan’s vibrant democratic movement has been associated with tea culture,
for practicing tea tasting ceremony could advance a person's inner strength,
sharpen its focus, and bring like-minded together. "
- Tea master & democratic movement pioneer in Taiwan, Gong YuYao

TEA BELT & TEA REGION IN TAIWAN

* Tea plantations within the same Tea Belt traditionally cultivate the same tea cultivar.

* Tea Belt consists of more than one Tea Regions.

* Tea Region marks out where exactly (village, valley, hill, mountain...) the tea is made

and some Tea Regions are known for their signature tea.

ShíMén Tea Region

石門茶區

WénShān Tea Belt

文山茶系

YíLán Tea Belt

宜蘭茶系

Mt. Lí Tea Belt

梨山茶系

HéHuān-QíLái Tea Belt

​合歡奇萊茶系

RénÀi Tea Belt

仁愛茶系

Mt. Jade Tea Belt

玉山茶系

HuāLián Tea Belt

花蓮茶系

Deerland Tea Region

鹿野茶區

SānXiá Tea Region

三峽茶區

Mt. LaLa Tea Region

拉拉山茶區

Sun-Moon-Lake Tea Belt

日月潭茶系

Lùgǔ-MíngJiān Tea Belt

鹿谷名間茶系

ShānLínXī Tea Belt

衫林溪茶系

Mt. ALǐ Tea Belt

阿里山茶系

TEA REGIONS GUIDE

TERROIR

FEATURE

MAKING

TECHNIQUE

SIGNATURE

TEA

DEERLAND TEA REGION

Located on a plateau in East Rift Vally, a long and narrow valley cracked between the Central Mountain Range and the Coastal Mountain Range at the east side of Taiwan, the Deerland Tea Region is known for its special terroir feature on tea cultivating since an early age.

Deerland Tea Region is about 368 meters above the sea. It is the only tea region in Taiwan that can harvest two rounds more annually due to the suitable climate, humidity, terrain, and proper draining environment. Its spring harvest comes one month earlier than the tea regions in the high mountain areas, and the winter harvest starts one month later than the others.

TAIWAN

 

The tea-processing technique within this region is distinctive; teamakers especially focus on producing the teas taste more silky and smooth. The signature "Deerland Black Oolong" was developed and launched more than a decade ago and the making retains the characteristics of Oolong but arises the oxidation level. Therefore, the tea has a mix with the sweetness of black tea and the freshness of Oolong to result in aromas similar to Rosé or herbal liquor.

Deerland Black Oolong

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