Lùgǔ-MíngJiān Tea Belt locates on the lowest point of Nántóu County, the "Tea State of Taiwan". It may not make that much noise in recent years since the demands of lower summit tea have shifted to High Mountain Tea from the '80s, but still, no one can make a better classic Red Water type of Oolong like DòngDǐng, and that probably was the first tea to get most human trapped in the tea world. Around 30 years ago, SōngBóKēng was also a huge name on the island, literally, everyone standing had tasted tea from SōngBóKēng because they produced nice quality tea on a large scale to make it very affordable. Nowadays, while the old generation teamakers worry about receiving no successors, more and more young people are in fact willing to move back from the cities to pursue a solid farm life and take over the tea production. SōngBóKēng now has a reputation for hosting quite some young, bold & creative teamakers.
ShānLínXī Tea Belt 衫林溪茶系
Tea Regions |
Common Cultivar |
Signature Tea | ShānLínXī High Mountain Oolong 杉林溪高山茶
Signature Tea | HuāLián-Honey Sweet Black Tea 花蓮蜜香紅茶
Introduction coming soon.
Deerland Tea Region 台東鹿野茶區
Common Cultivar |
Qing Xin Oolong
TRES 12 / JīnXuān
Signature Tea |
Deerland Black Oolong鹿野紅烏龍
Deerland Buddha's Hand Citron Oolong 鹿野佛手茶
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 (and the soil is still naturally fertile) due to its proper environmental context. Its signature "Black Oolong" was launched more than a decade ago in 08', while the National Tea Research Agency of Taiwan (TRES) was aiming to boost the local tea industry by developing a type of tea which would emphasize this region's terroir factors. The production of a Black Oolong retains the characteristics of classic Oolong but arises the oxidation level. Therefore, the tea liquid has a mix with the sweetness of black tea and the freshness of Oolong to result in aromas similar to Rosé or herbal liquor.