Taiwanese tea

The earliest record of tea trees found in Taiwan is from 1717 in Shui Sha Lian (水沙連), present-day Yuchi and Puli, Nantou County.

[2] According to Lian Heng's General History of Taiwan, in the late 18th century, Ke Chao (柯朝) brought some tea trees from Fujian into Taiwan and planted them in Jieyukeng (櫛魚坑), in the area of modern-day Ruifang District, New Taipei City.

However, transaction records indicate that tea business in Muzha area started as early as late 18th century.

[5] After acquiring Taiwan the Japanese set out to turn their new colonial possession into “another Darjeeling.” Formal efforts began in 1906 with early production exported to Turkey and Russia.

The Mitsui Corporation led development of the industry in the north however they found the region to be unsuitable for the major tea varieties from Assam and Sri Lanka.

After the war Yuchi Black Tea Research Institute head Kokichiro Arai staying on under the Kuomintang regime.

[6] China was subject to trade embargos during the 1950s and 1960s, and during this time Taiwanese tea growers and marketers focused on existing, well-known varieties.

The US cooks Julee Rosso and Sheila Lukins describe three Taiwanese oolongs as the "Champagne of tea".

The most commonly named mountain regions which produce high mountain oolongs are:      Alishan 阿里山, Lishan 梨山, Huagang 華崗, Dayuling 大禹嶺, Fushoushan 福壽山, Hehuanshan 合歡山, Yushan 玉山, Qilaishan 奇萊山, Shanlinxi 杉林溪.

Among the oolongs grown on Ali Mountain, tea merchants tend to stress the special qualities of the gold lily (Chinese: 金萱; pinyin: Jin Xuan; Wade–Giles: Chin-Hsuan) tea variety, which is the name of a cultivar developed in Taiwan in the 1980s.

However, in some regions, such as where Alishan zhulu tea is grown, the most prized are the ones made with the Qing Xin cultivar.

Grown at altitudes above 2,200 meters, was the costliest Taiwanese tea during the 2000s, sometimes commanding prices of over $200 USD per 600 grams.

[13] Teas harvested in the spring are entered in a competition and the winners go for premium prices, fetching US$2,000 for a 600-gram package during the 1990s.

They so called because they have a smooth and slight milky in taste and texture, with fruit, floral or cream notes.

The acceptance of this flavor has led to tolerance of the presence of insects and organic growing practices for this tea.

This means it is roasted longer than the lighter and greener Tieguanyin from Anxi province (which is more popular in the mainland).

As such, Taiwanese Tieguanyin has a stronger taste and a roast nutty character with a reddish brown liquid.

This defense mechanism, in addition to Leafhopper eggs, results in this Taiwanese Black tea's unique flavor.

Grown in the Sun Moon Lake region of Nantou County, this tea is famous for its unique flavor character, which reveals hints of cinnamon and mint.