HANDCRAFTED, SELECTIVE SMALL BATCH
WHOLE LEAF TEA FOR CONNOISSEURS
THE CURATED SPECIALTY FROM TAIWAN
Every tea in our collection undergoes taste testing by experienced tea evaluators, involving at least one round of Standard-Cupping and two rounds of Small-Pot Brewing. DEERLAND GRADE is a general reference for communication with our clients and evaluators. GOLD LEAF / A Rare Beauty 極品 This tea is a rare find, known for its complexity and profundity. It may only appear under specific terroir or production conditions. TEA OF DELICACY / A Brilliantly Craft 上品 This tea is meticulously crafted with a focus on details and layers. Masterful craftsmanship, including ingenious post-finetuning techniques such as aging, is applied or developed. QUALITY TEA / A Memorable Experience 佳品 This tea offers a balanced, delicate, and outstanding character. **Items graded as "Quality Tea" and above are considered on par with "award-winning tea" in reputable tea contests in Taiwan. HOUSE TEA / Smooth & Tasty 日常 Above average in quality, this tea follows proper processing steps, ensuring that everyone can enjoy it daily.
流 liû . 2022 Winter . PingLin
PauChung Tea
selected by hsiao pu / quality tea
凝 gîng . 2023 Spring . PingLin
PauChung Tea
selected by hsiao pu / quality tea
覓 bāi . 2011 Summer . SanLinXi
Aged White Tea Cake
selected by angie yitsu / quality tea
喜 hí . 2023 Spring . Mt. ALi, DingHu
Light Oxidized Rolled Oolong
selected by angie yitsu / house tea
源 guân . 2023 Spring . Deerland (LuYe)
Black Oolong
selected by hsiao pu / house tea
溪 khe . 2023 Spring . SanXia
PiLoChun Green Tea
selected by hsiao pu / house tea
吟 gîm . 2022 Spring . SanXia
LongJing Green Tea
selected by angie yitsu / house tea
游 iû . 2023 Spring . SanXia
Yuzu Flower Scented Black Tea
selected by angie yitsu / house tea
deerland tea
wholesale collection
Last Update on Nov 22, 2024
OUR TEA EVALUATION TEAM
Deerland Tea's collection is carefully curated and continuously quality-checked by our evaluation team. With a focus on research and sourcing, our team is committed to discovering pairable Taiwanese specialty teas and the corresponding brewing methods to meet diverse culinary needs.
CHEN
HSIAO
PU
" I keep asking myself throughout my tea journey: What Taiwanese tea is, and what it should be. Regarding tea tasting, I believe the mind is more important than our palate. This “Western philosophical” approach makes Deerland Tea's tea portfolio stand out. I make sure that my selection of teas is authentic in every sense besides being really, really delicious. "
TBRS CERTIFIED PROFESSIONAL TALENT OF TEA SENSORY EVALUATION-INTERMEDIATE, MINISTRY OF AGRICULTURE OF TAIWAN
ROASTER AND CUPPING SPECIALIST AT REPOTWA COFFEE
FORMER EDITOR AT LOCUS PUBLISHING
M.SC. POLITICS, ECONOMIES & PHILOSOPHY UNIVERSITY OF HAMBURG, GERMANY
CHEN
ANGIE
YITSU
" Tea fascinates me both scientifically and culturally; it's a testament to humanity's ability to engage with nature harmoniously, transforming its gifts into something exquisite. When done right, tea becomes a beautiful creation that is fragrant, delicious, and almost magical. As a tea evaluator, I believe part of my job is to translate that mythical magic into a context that can be easier for everyone to access. "
TBRS CERTIFIED PROFESSIONAL TALENT OF TEA SENSORY EVALUATION-INTERMEDIATE, MINISTRY OF AGRICULTURE OF TAIWAN
PRESIDENT OF TAIWANESE SPECIALTY TEA SOCIETY IN EUROPE
CERTIFIED TAIWANESE CULTURE AND FOLK ARTS EDUCATOR BY
OVERSEAS COMMUNITY AFFAIRS COUNCIL OF TAIWAN
DIPLOMA ART DIRECTION AND GRAPHIC DESIGN, MIAMI AD SCHOOL, USA
IN B.A. SOCIAL DESIGN, HOCHSCHULE FÜR BILDENDE KÜNSTE HAMBURG, GERMANY
HSIEH
YU
WEN
" TASTING is not merely a preference; it is also the most accessible and universal sensory language that transcends cultural barriers. It is precisely this language— using humans as instruments, and employing sight, smell, taste, touch, and hearing, combined with objective measurements to analyze food —that enables international gastronomes to communicate, discuss, and evaluate on a common basis. "
ROASTER AND CUPPING SPECIALIST AT SUSARISTA COFFEE
PH.D. IN MOLECULAR CELL BIOLOGY AND GENETICS, MAX PLANCK INSTITUTE OF MOLECULAR CELL BIOLOGY AND GENETICS, GERMANY
M.SC. LIFE SCIENCES, NATIONAL TAIWAN UNIVERSITY, TAIWAN