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. HOUSE TEA / Smooth & Tasty 選 品 Above average in quality, this tea follows proper processing steps, ensuring that everyone can enjoy it daily. **Items graded as "Quality Tea" and above are considered on par with "award-winning tea" in reputable tea contests in Taiwan. QUALITY TEA / A Memorable Experience 佳 品 This tea offers a balanced, delicate, and outstanding character. 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-fine-tuning techniques such as aging, is applied or developed. 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.

流 liû . 2026 Spring . PingLin
PaoChung Tea
selected by angie yitsu / house tea
凝 gîng . 2023 Spring . PingLin
PaoChung Tea
selected by hsiao pu / quality tea
覓 bāi . 2011 Summer . SanLinXi
Aged White Tea Cake
selected by angie yitsu / quality tea
喜 hí . 2025 Winter . Mt. ALi, DingHu
Light Oxidized Rolled Oolong
selected by angie yitsu / house tea
源 guân . 2025 Autumn . LuYe
Black Oolong
selected by hsiao pu / house tea
溪 khe . 2025 Spring . SanXia
PiLoChun Green Tea
selected by hsiao pu / house tea
游 iû . 2026 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

LIU
SHANG
LIN
" Taiwanese tea embodies the perfect harmony of terroir, craftsmanship, and culture. Its rich aromas and diverse flavors are deeply shaped by the land, each telling a flavorful story. I see it as an art refined by time and defined by its geographical uniqueness, where every sip offers a sensory journey—something to be savored and explored slowly. "
TBRS CERTIFIED PROFESSIONAL TALENT OF TEA SENSORY EVALUATION-INTERMEDIATE, MINISTRY OF AGRICULTURE OF TAIWAN
WINE CONSULTANT FOR THE INTERNATIONAL WINE BUSINESS
WINE JURY FOR WINE COMPETITIONS IN EUROPE
INSEEC MBA WINE MARKETING MANAGEMENT, BORDEAUX, FRANCE

CHEN
ANGIE
YITSU
" Tea from Taiwan fascinates me—both scientifically and culturally—as a profound connection between humanity and nature. It is a craft honed over centuries, and when carefully crafted, it becomes something exquisite, fragrant, and almost magical. As a tea evaluator, my role is to make that magic more accessible and to invite others to help carry forward the craft's legacy for generations to come. "
TBRS CERTIFIED PROFESSIONAL TALENT OF TEA SENSORY EVALUATION-INTERMEDIATE, MINISTRY OF AGRICULTURE OF TAIWAN
CERTIFIED TAIWANESE CULTURE AND FOLK ARTS EDUCATOR BY
OVERSEAS COMMUNITY AFFAIRS COUNCIL OF TAIWAN
IN M.A. PROGRAM, GRADUATE INSTITUTE OF ARCHITECTURE AND CULTURAL HERITAGE, TAIPEI NATIONAL UNIVERSITY OF THE ARTS, TAIWAN

HSIEH
YU
WEN
" Taiwanese Tea 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










