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Taiwanese tea
Taiwan equals oolong. In very general terms, we can say that when it comes to the tea production of the Southeast Asian island, which the Portuguese seafarers named Formosa, the rarest and best tea is semi-fermented tea. Excellent oolongs were exported from the country in 1865. The beginnings of… view all
Milk Oolong
Creamy Caramel Oolong
Smooth Oolong
Oolong Formosa Fancy
Taiwan Nantou Ming Jian Hong Shui Oolong
Taiwan Amber Oolong
Taiwan Jin Xuan oolong
Dong Ding Oolong
Taiwan San Xia – Black Tea
Yu Chi Red Jade – Black Tea
San Xia Pi Lo Chun – Green Tea
Taiwan Gaba Oolong
Taiwanese tea
Taiwan equals oolong. In very general terms, we can say that when it comes to the tea production of the Southeast Asian island, which the Portuguese seafarers named Formosa, the rarest and best tea is semi-fermented tea. Excellent oolongs were exported from the country in 1865. The beginnings of tea cultivation are associated with Chinese colonisation beginning in 1683.
The island below the Tropic of Cancer so enchanted the Portuguese that they incorporated the word ''beautiful'' into its name. No wonder that local tea bears appellations such as Formosa Oolong, Formosa Jade Oolong and the like. The main tea-growing areas include northern Nantou, Pinglin, Nangang and Yilan, central Miaoli and Hsinchu, eastern Hualian, or highland Hsueh Shan and Alishan Yushan.
The vast majority of tea produced in Taiwan is consumed in Taiwan. Statistics indicate that annual production is 20,000 tonnes.
What can be admired on the island, 200 kilometres from the Chinese coast, apart from the tea gardens? Sandy beaches, dense forests or cultural sites combining Japanese and Chinese heritage. The night markets and the delicious cuisine are also popular.
