Top Ten Famous Teas of Taiwan

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Author/ The Tantalums - Han-Yi Han-Yi

Updated on 2025/10/14

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FY 2025 (updated 2025/10/17)

Top Ten Famous Teas of the Era

Taiwan's tea quality is excellent, familiar, local speciality teas from various production areas, there are classics in every era, we enjoy each time a session, and the most valued is definitely these well-known tea models that can be ranked among the top ten classics, in the past in the different periods 1950, 1970, 2000, 2020, the end of several periods, have appeared in different versions, explaining the ten special teas that are the most famous in Taiwan. The ten most famous special teas of Taiwan, not only scholars publish books, but also businessmen marketing was taken to talk about, pointing out that the most representative of the market at the time of the Taiwan tea will be marked out to introduce.
  1. Sanxia Biluochun
  2. Wenshan Bao Seed Tea
  3. Wooden Grille Tieguanyin
  4. Oriental Beauty Tea
  5. Kano Red Oolong
  6. Honey Spice Red Tea
  7. Sun Moon Lake Black Tea
  8. Pine & Cypress Evergreen Tea (four seasons)
  9. High Mountain Oolong Tea
  10. Iced Oolong Tea

Using the 2020 market as a dividing line, the Tantrics list the ten most influential Taiwanese teas.

Bi Luo Chun

Sanshia Biluochun. It refers to the green tea produced in the Three Gorges area of Taiwan, with the most tender tea plucking team in the area, its items are similar to the Biluochun of the Ten Famous Teas of China, the scary aroma is fascinating, the term Biluochun was given its name during the Kangxi years of the Qing Dynasty, which mainly describes the tea's aroma of clear, fragrant, fresh and sweet, with the top tea plucking team picking tea buds from the early spring, specially selected young one-heart, one-leaf or one-heart, two-leaf. The unique local variety "Green Heart Mandarin" is used to make the tea with a light citrus sweetness at the end, which is fresh, crisp and pure, saying that this tea is the breeze on the grass in summer, which is quiet, elegant and pleasant.

  • The earliest Biluochun was produced in Dongting Mountain, Taihu Lake, Suzhou, China. Rumour has it that due to the scary aroma of the tea, it was renamed Biluochun by the Kangxi Emperor.
  • "Thebluish green"greenish-clear, emerald-coloured green in appearance.
  • "Thespiral shell"The tea buds have a fine, curved spiral shape and white hairs.
  • "Thespring (time)"Top of the Season
  • New Taipei City Sanshia Area Local Speciality Tea
  • All TaiwanTenderest PickingTechnology
  • Mung bean kernels, pasture grass, liquorice, seaweed, sugar cane, citrus base.
  • In the past, this area was called "Haishan Tea" and was included in the Ten Famous Teas, which also included Longjing and Baozhuang teas produced in the Three Gorges.

Paochong

Wenshan Bao Seed Tea. The origin of the name "Bao Seed Tea" is related to the production method of Wuyi Tea in Fujian Province, China, which is a partially fermented tea with a cord-like appearance.

During the Qing Dynasty, Wang Shui Jin and Wei Ching Shih from Anxi, Fujian Province came to Taiwan, and went to Zhanglao Liu, Danei, Chixing County, Taipei Prefecture, which is in the Dakeng Mountain area of Nangang today, and saw that the mountains and water there were clear and the temperature was suitable for the development of the tea industry; therefore, they actively engaged in the research and production of packet seeded tea in the area to improve it, and researched and developed the method of making Nangang-style packet seeded tea, and passed it on to their fellow villagers, and researched and developed the method of making Nangang-style packet seeded tea, which is the most popular among the villagers.No need to rely on lavender processingThen you can have the natural floral flavour of the packet type of tea.

It is a sales practice to pack every four taels of tea leaves of 150 grams into a square packet, and each packet is wrapped with two pieces of odourless high quality cotton paper or burlap paper, inside and outside, overlapping into a long square quadrilateral packet, and then sell it.The packet is then stamped with the name and line number of the tea, and is known as a packet seeded or packet seeded tea.

It's supposed to be.Nangang Bun TeaAs the source of the best aroma, it was included in the Dawen Mountain area at that time, and was later customarily referred to as Wenshan Baocha. Dawen Mountain area, including Taipei County, Xindian, Pinglin, Shiding, Shenkeng, Xizhi, Nangang and other tea areas distributed at an altitude of 400 metres above sea level, the environment is special mountains and water, the climate year-round cool moisture, fertile soil, tea quality is excellent.

Hand-picked Green Heart Oolong tea is the most precious of all teas, with an emerald green appearance, tight and naturally curved strands, and a golden and brightly coloured tea broth that is fragrant and aromatic after brewing, with a sweet and smooth flavour that is refreshing in the mouth, and has the five characteristics of aroma, richness, mellowness, flavour, and beauty, which is highly appreciated by the consumers.
  • Tai Ping woodland area, striped, usually greenish.
  • The best way to make packaged teaSpeciesIt is a green heart oolong, which is known as the "Seed" variety, possibly giving it its name. 
  • It is currently believed that the name "Bao Seed Tea" originated from the name of the tea.Packaging.
  • It is called "Pao Seed Tea" because the tea houses would wrap four taels of tea leaves in paper and add a shop seal at the end of the wrapping, hence the name "Pao Seed Tea". 
  • It could be.Colour Teamisdirection

Tieguanyin

The Muzha Tieguanyin tea tree was originally a speciality of Anxi, Fujian Province. It was first named by Wei Yin, a local tea farmer during the Qianlong period of the Qing Dynasty, who was a devout believer in Buddhism and served tea in front of the statue of Guanyin every morning. After receiving a dream entrusted to him by Guanyin, he went up to the mountains to pick tea the next day and found the tea tree in his dream, which had a beautiful flower pattern and body shape, and long leaves. He plucked the buds before the rainy season and roasted them into tea, which filled the room with fragrance after brewing, and was considered to be a blessing from Guanyin, and was named Tie Guanyin because of its deep black colour, which is heavier than ordinary tea.
In Taiwan, the main representative figure is the tea master Zhang Nai-miao brothers, who travelled to Anxi, China to retrieve tea seedlings and planted them in the Muzha tea area, which was the beginning of the Muzha Tieguanyin tea in Taiwan. Continuing the Anxi region's old production method to complete the tea, there is a heavy fermentation, heavy baking flavour characteristics, clear metallic minerality, fruity aroma is obvious, and the end note has a slight weak fruit acidity, which is Tieguanyin's unique aroma.
  • Cultivated in Muzha MountainIron Goddess of MercyIn the late Qing Dynasty and early Republic of China, the brothers Zhang Naimiao, a farmer from Muzha, travelled to the city of Taipei to find a way out of the city.Fujian Anxi introduced pure tea seedlingsIt was planted on the hill of Muzha Zhanghu (present-day Zhinanli).
  • haveMetallic(math.) genusheavy bakingknead (ball)Firm & Foam Resistant.
  • Kwun Yum Rhyme; Tie Kwun Yum; Red Heart Crooked Peach.
  • Unroasted or lightly roasted Tieguanyin has a yellow to orange-red tea broth, while medium-roasted or heavily roasted teas have an orange-red to brown-red colour with a bright and clear broth.Strong and mellow flavourIt is slightly astringent with a sweetness and a weak fruity acidity.
  • In the past, there was a large market demand for Tieguanyin, and the official government expanded the product guidance to the New Taipei City production area called "Shimen Tieguanyin", which is a substitute tea for the hard red heart variety, and it is a different type of product, and later it also made its own characteristics, but there is still a price difference with Muzha's genuine Tieguanyin tea.

Songbo evergreen (Sijichun)

Songbai Evergreen Tea, now represented by the Four Seasons Spring variety, is famous as the tea most commonly used for beverage purposes, and this production area used to be the key demonstration breeding base for the Jin Xuan and Cui Yu varieties. This tea was formerly known as Puzhong tea or Songbaikeng tea, produced in Nantou County, Naima Township of the Songbai Mountain, Songbaikeng tea, Puzhong tea, Castle Peak Tea and other old names, the land belongs to the Baguazhuang mountain range of the southernmost, cool climate, very suitable for tea planting; tea gardens are mostly located in the 200-400 metres of the plateau between the current tea gardens covering an area of 2,500 hectares. Songpaikeng tea in the history of Taiwan's tea industry developed very early, the initial stage of the region's tea production in the domestic market is relatively low visibility, sales are not easy to open, so that the tea farmers live in hardship, the late President Chiang Ching-kuo of Taiwan in 1975 in the term of the President of the Executive Yuan, came to visit, the tea leaves of the place fragrance praised, specially named Songpai Evergreen Tea.

The Department of Agriculture and Forestry and the Nantou County Government have supervised the promotion of the Songbai Evergreen Tea Revival Project, allocating funds year after year to subsidise farming machinery and improve tea production techniques, and now the tea area has entered the provincial mechanisation of cultivation and production, and the softness of the leaves of the tea plants produced here, coupled with the mechanisation of the manufacturing process to make the quality of the tea uniform, and the Songbai Evergreen Tea occupies an extremely important position in the domestic tea market.

  • original nametea with snacksOriginating fromSongbaikeng, NantouThe Nantou area, with its hills and plateaus at an altitude of 200-400 above sea level, was the largest production area at that time, and later expanded to Nantou's Naiman area as a centralised tea production site, thus enriching the continuation of the tradition of tea production techniques and specific standards.
  • Influenced by the Nantou County Government's revival programme, then President Chiang Ching-kuo named it "Pine and Cypress Evergreen".
  • Earliest TrialGold Daylily and JadeThe place, nowfour seasonsA great base for tea.

The small white flowers blooming on the turf of the hills, the colourful and curious scent, we choose the taste of spring.

Early Spring Tea is the most important first picking of the year, before the Qingming Festival, because spring has not yet arrived, so it is called not knowing the spring. Wild ginger flower can be used to make high quality unsweetened pure beverages and sweetened speciality fruit drinks.

  • Top note: wild ginger flower, seaweed
  • Middle note: green dates
  • Aftertaste: Bamboo Leaf

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High Mountain Oolong

Taiwan High Mountain Tea refers to tea produced in tea plantations above 1,000 metres above sea level.Oolong tea isMainly, high mountain tea does not exclusively refer to tea produced in a certain place, but is a conceptual term as opposed to tea produced in the flatlands.

Since Taiwan's economic take-off in the 1980s, there has been a shift from export to domestic demand and an increase in demand for the rise of tea art galleries, resulting in an increase in the area of Taiwan's tea plantations, Taiwan's production of high mountain tea in a wide range of regions, with the earliest occurrence of cultivation in theChiayi AlishanIn Nantou, high mountain teas are grown at higher altitudes in Meishan and Meishan, and gradually the altitude of the planting area becomes higher and higher, until it reaches Sulinxi in Nantou, ShuiLi YuShan, RenAi XinYi Township, Wushe (TianWu Tea), Lushan (TianLu Tea), and ChingJing Farm (SueWu Tea),Mt Tsui (mountain range)The Cuihuan and Huagang areas, as well as the well-known production areas in Taichung's Heping Township, Jiayang, Fushoushan Farm, Tianfu Farm, Wuling Farm, Dayuling, Bilu Stream, Hsuehshan, White Mushroom Dashan, and Chilai Mountain are all commonly discussed in the market, and also extends the marketing and sales of the high mountain tea with the mountain.

Although the altitude varies, from 300 to 400 metres to 1,000 to 2,000 metres, there may be high mountain tea products.High Mountain Tea Becomes a Sellable Business TermThe majority of these are in the 800 to 2500 metre range, which is currently more in line with the market demand for 'quality'.high mountain tea"The most representative tea is Alishan tea, which was once categorised as one of the top ten famous teas. The most representative is Alishan tea, which was once categorised as one of the top ten famous teas, and the main high mountain tea king competitions in Nantou, Ren'ai Township, and Taichung, Heping Township.

 

It has a sun-baked flavour, with gentle white flowers and creamy sweetness, revealing a uniquely subdued and warming masculine scent.

  • Top note: Orchid of the Year
  • Middle note: chestnut, cream
  • Aftertaste: wheat stalks, amber

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Dong Ding Oolong

Iced Oolong Tea. Produced in Lugu Township, Nantou, Taiwan. Because of theThe story of picking tea from Frozen Peak, named "Frozen Peak Oolong Tea".It was famous with the Baojiao tea at that time, and there was a beautiful representative combination of Northern Baojiao and Southern Frozen Peak at that time.

However, according to its degree of fermentation, it is classified as a mild semi-fermented tea, and its production method is similar to that of packet-seeded tea, so it should be classified as a packet-seeded tea. Frozen Peak Tea is of excellent quality and is a leader in the Taiwanese tea market. The top picks are dark green in colour with frog-like grey spots, the cords are tight and curved, and the dried tea has a strong aroma; after brewing, the colour of the soup is slightly orange-yellow, with a distinctive aroma similar to that of osmanthus, and the taste of the soup is mellow and sweet, with a strong sweet aftertaste in the throat. The bottom edge of the leaves has a red border, and the middle part of the leaves is light green in colour.

According to legend, Mr Lin Feng-chi, a native of Lugu Township, Nantou County, returned to his hometown from Fujian Province in 1855 after passing the examination for an official in Fujian Province. He brought back 36 green heart oolong tea seedlings from Wuyi Mountain, and planted 12 of them in the foothills by Kirin Lake in Lugu Township, which was the beginning of Frozen Rooibos Tea. After more than a hundred years of development, especially in the last decade or so, under the guidance of the relevant government agencies and the close co-operation of local farmers, Iced Tea has developed into a household name and a famous Taiwanese speciality. Iced tea belongs to the green tea category, in the process of making tea, "hot kneading" is a unique "Chinese Kung Fu" technique for making Iced Tea, which is hard to describe unless you are on the spot. A good Iced Tea is one with tightly knotted and neatly kneaded leaves, with curled leaf tips in the form of shrimp balls, and the colour of the tea broth is golden and yellow. The colour of the tea broth is golden yellow and clear, the aroma is fresh and fragrant, the tea broth is tasty and active in the mouth, and the tea broth has a strong and long-lasting taste in the throat.

  • The colour of the tea broth will be golden yellow, the aroma will be fresh and fragrant, the tea broth will be rich and active in the mouth, and the taste will be strong in the throat, which can withstand the high temperature and long time steeping.
  • Changed from a geographical name of an area of production to a trade name.
  • It is not a cold topped oolong tea.
  • The "kneading" step is emphasised.
  • Processes mainly include wilting, wave of blue, kill blue, kneading, hair fire baking, wrapping kneading, foot fire, drying, etc. 15%～30% Oxidative fermentation degree.
  • Dried tea with a hemispherical shape, medium to heavy fermentation and roasting.
  • Red Water Oolong Vs. High Mountain Oolong Tea Ingredients

Using the high altitude high mountain tea Hopscotch, the tea is lightly roasted to produce a delicious flavour with sweet, fruity aroma and lingering high mountain aftertaste.

  • Top: baking spices, yellow flowers
  • Medium: Fruit pits, avocado peels
  • later: basmati rice, cereals, biscuits

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Oriental Beauty

Oriental Beauty Tea. There is the impression of the highest price of Taiwan's tea, high cost, high quality in the market to occupy a place, the Qing dynasty foreign banks in Taiwan, a large sum of money, the acquisition of Formosa oolong tea to Europe and the United States is famous in the world. It is characterised by heavy withering, pests and fermentation. Later on, this kind of tea was refined, and because of its prominent white hairs on the tea buds, it was also known as the "White Hair" tea.Hakuho Oolong Tea, Five Colours Tea, Jokyu Tea, Ponkan Tea, Ponkan TeaThe names appear to refer to the same type of goods. In addition to the story of Hakka Zhuang, who went to Dadaocheng in the north to sell this kind of tea, doubled the price several times, and returned to his hometown to brag about it and was said to be "puffed up", the story has been passed down among the people, and Mr Xie Dong Min was also asked to name it as "Fuk Shou Tea", which is very different from the Oolong Tea and Hemispherical Bauhinia Tea that are called in the market.
When the spring tea is harvested, in the two water or the usual summer, about the time of June and July in Taiwan, the main feature is the fresh tea leaves on the tree, the new buds sprout to maturity, in the summer tea during the Mangsui period of tea buds by the dust, the small green leafhopper, insect bites, sucking the liquid, the tea buds that are curled and do not regrow, and then the harvested tea raw materials, to produce a kind of tea containing a special honey and flowers and fruits aroma and flavour of the tea, it is considered that this is the oolong tea of the It is considered to be the best Oolong tea.
The aroma is natural ripe fruit aroma, fragrant and pleasant is expensive, the tea soup is rich in taste, sweet and mellow but not astringent, smooth and stimulating, and the tea has a sweet aftertaste in the mouth.
  • Tea buds, white hairs, tea tips
  • Tea Soup Water Colour: Bright Vivid Orange Red
  • Main SpeciesGreen Heart, andGreen Heart Oolong, andorange day-lily (Hemerocallis fulva)
  • Bamboo Seedling, New Taipei Region Production
  • It is a partially fermented green tea with a higher degree of fermentation, with a degree of fermentation of 60-70%.
  • Tea tree shoots through the tea small green leafhopper, sucking after the growth of tea buds, known as "salivation" of the tea leaves, the quality of the tea leaves is determined by the degree of "salivation".
  • The highest quality leaves are picked from one heart and two leaves are of the highest quality.White, green, yellow, red and brown coloursIt has a strong honeyed, ripe fruit flavour.

 

 

Red oolong

deer fieldBlack Oolong is a local speciality tea that combines the characteristics of black tea and oolong tea.This is an innovative technology for tea production in Taiwan. Since 2007 by the Taitung Tea Reformatory, the development of a unique technology to produce heavy withering, stirring and roasting tea, tea soup is very mellow, fruity aroma, taste rich full of sugar aroma, suitable for cold brewing tea, iced tea is even more excellent.

  • Vivid amber colour, clear and bright
  • Shiny black exterior, tightly knit ball shape
  • Caramelised sweetness through the nose
  • needcure by drying over a fire (tea, meat etc)Heavily fermented, low altitude tea
  • Broadly belonging toA type of green tea
  • The production method has been created in the Taitung Tea Reformatory in the last 20 years, with theThe black tea process is the main process, with the oolong tea process in the middle and later stages.The tea has the flavour of black tea and the aftertaste and sweetness of oolong tea, and is mostly produced in low altitude production areas, where the aroma is strong and chaotic, and is therefore used.Cold-top baking for refinement.

Honey Black Tea

Honey Spice Red TeaTaiwan's most famous fully-fermented black tea. Taiwan's most famous fully fermented black tea, mainly produced in Taitung, Hualien and New Taipei City. Summer tea is the main ingredient to produce fully fermented black tea. Like the Oriental Beauty tea, the tea leaves bitten by the small green leafhopper will emit a special honey-fruit aroma, which is also the most distinctive feature of honey-flavoured black tea.

  • The eastern half is made ofSmall Leaf Black Teafor the sake of
  • will be subject toinsect pestThe Tea TreeSunshineWays to enhance the flavour
  • Positive correlation between quality and infestation level
  • In practice evenThere's the specimen.Improvement (non-traditional)
  • Rise of non-toxic agriculture, organic farming methods
  • There is a high mountain tea version of black tea
  • Spring and winter are better than summer

Champagne honey flavoured black tea, from the top of Taiwan's Pear Mountain taste.

  • Top notes: honey, rose
  • Middle note: Champagne, candied dates
  • Base note: Pine, Musk

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Sun Moon Lake Black Tea

Sun Moon Lake black tea. A large-leafed variety of black tea imported from Assam, India by the Mitsui Bussan Bussan Kaisha during the Japanese colonial period.Assam Tea TreeThe average annual temperature and stable humidity of the Quichih Township in Nantou County make it a major tea manufacturing centre for this black tea, which was named Sun Moon Lake Black Tea by the then Nantou County Mayor, Mr. Liu Yu-You, in 1978. The large-leaf black teas grown in the tea gardens at an altitude of about 600-800 metres include Assam, Taicha No. 7, Taicha No. 8, Taicha No. 18, Taicha No. 21, and Taicha No. 23, and Taicha No. 18 was cultivated by the Tea Improvement Farm of the Council of Agriculture in the Quarry Pond Sub-Farm, and has been the key to the recovery and rebuilding of the township of black teas, and to make the Jade Black Tea into a symbol of Taiwan's top-ranked teas.

  • Technology transfer from the Japanese colonial period
  • Black Tea Township
  • Fully fermented tea, the western half of Taiwan's faction
  • With the large-leafed species Assam, Red Rhyme and Carnelian.
  • Summer and autumn are the main production seasons
  • The black tea is not sun-dried, heavily kneaded, and finally dried to produce a striped black tea with a heavy, woody flavour, a strong sense of restraint, and a quick release.

Since 1925, during the Japanese rule era, the Japanese introduced Taiwan's tea from the mountains of Assam province in North India, the black tea produced in Yu Chi Township has become the home of black tea, and was also known as one of the world's three most famous teas at the time, with a refreshingly smooth flavour, not bitter in the full-bodied, and with a light malt aroma, rich in caramel with cane sugar, which makes it suitable for accompanying desserts and beverages.

Caramel, mint, cinnamon, candied fruit, wood

Old Assam: caramel, malt, apple, sugar cane, wood.

Native Camellia sinensis: caramel, honeyed notes, rose, truffle, musk

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Local Speciality Tea

  • harbour tea
  • Luk Kuei Shan Tea
  • Lung Tam Dragon Spring Tea
  • Shimen Tieguanyin
  • Jin Xuan Oolong Tea

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Top Ten Famous Teas of Taiwan, Course Training Class 1 to 1, 1 to 2 Admission

Target: artists, baristas, civil servants, students, volunteer teams, travellers

"Tasting Taiwan's Classics: Ten Famous Tea Courses" is open for enrolment!

Do you also like to taste tea? Do you want to learn about the top 10 most classic teas in Taiwan? Then this course is for you!

We will take you on a journey of discovery to learn about ten of Taiwan's most famous teas: Three Gorges Biluochun, Wenshan Baojiao Tea, Muzha Tieguanyin, Oriental Beauty Tea, Luno Red Oolong, Honey Scented Black Tea, Sun Moon Lake Black Tea, Pine Cypress Evergreen Tea, High Mountain Oolong Tea, and Frozen Peak Oolong Tea, to learn more about their histories, their characteristics, and to taste for yourself the unique flavours of the teas.

Whether you are an enthusiast of the art of tea or a beginner interested in tea culture, this course is for you. What are you waiting for? Come and join the "Taste the Classics of Taiwan: Ten Famous Tea Courses" and experience the unique tea culture of Taiwan!

Led by Mr Tuan Tzu, the course will provide four key learning points to understand Taiwan through tea, and will be accompanied by a tasting cup and a whisky highball with dozens of teas, with both hot and iced flavours to experience. Collect Taiwan's north, central, south and east, from the plains to the mountains, from the lakes to the coastline, around the island of Taiwan a circle of famous tea, the course taste at least 10 classic local producers of the crystallisation of the heart and soul, some inherited for three generations, some returned to their hometowns of the green farmers, confidence in the work of Taiwan's good tea. The course will be divided into hot tea and iced tea to experience the difference in flavour.
* This course will introduce the tea producing areas and speciality teas of Taiwan.
* :: High-intensity seminars for business start-ups or beverage operators
* Tips for distinguishing between varieties, origins, seasons, processes and trade names.
In this three-hour "Real Taste Seminar", the teacher will introduce the knowledge of tea leaves, selection of utensils, and classification of tea styles in a lively way; and through the tasting activity, you will expand your golden experience of sight, smell, and taste, so that you will know more about your own taste of Taiwan tea that you can recommend to your foreign friends.

A diagram of course records over the years (Taichung)

Introductory Practical Class (2hrs)

  • 00:00 - 00:30 Introduction to Tea Varieties
  • 00:30 - 00:45 Production Craft Area
  • 00:45 -01:00 Scent and Flavour Experience
  • 01:00 -01:30 Brewing Techniques and Demonstration
  • 01:30 -02:00 Practical work and Q&A with students

Advanced Practical Class (3hrs)

  • 00:30 - 01:00 Into the Veins of Taiwanese Tea
  • 01:00 - 01:15 Characteristics and Positioning of Taiwanese Tea
  • 01:15 - 01:45 Varieties, Crafts, Seasons, Terroir and Naming
  • 01:45 - 02:15 Introducing Taiwan's Top Ten Famous Teas
  • 02:15 - 03:00 Evaluation of the cups and on-site question and answer session

Online Theory Class (3hrs)

  • 00:00-00:30
    Speaker's introduction and experience of using scent wheels
  • 00:30-01:30
    Top Ten Famous Teas of Taiwan and their Characteristics
  • 01:30-02:00
    The Pulse of the Tea Flavour Wheel
  • 02:00-02:45
    Crossover Applications and Fragrance Spectroscopy
  • 02:45-03:00
    Q&A

Annual Programme Planning (for reference)

  • January Taiwan's Top Ten Famous Teas - general theory
  • February Taiwan's Top Ten Famous Teas - Iced Oolong
  • March Taiwan's Top Ten Famous Teas - Biluochun
  • April Taiwan's Top Ten Famous Teas - Pine & Cypress Evergreen Unknown Spring
  • May Taiwan's Top Ten Famous Teas - Wenshan Bao Seed Tea
  • June Taiwan's Top Ten Famous Teas - High Mountain Oolong Tea
  • July Top Ten Famous Teas of Taiwan - An Overview
  • August Taiwan's Top Ten Famous Teas - Oriental Beauty Tea
  • September Taiwan's Top Ten Famous Teas - Honey Red Tea
  • October Taiwan's Top Ten Famous Teas - Sun Moon Lake Black Tea
  • 1 Jan Taiwan's Top Ten Famous Teas - Red Oolong
  • Jan Feb Taiwan's Top Ten Famous Teas - Muzha Tieguanyin

Welcome to write to us: hanyi2016tea@gmail.com
The series of tea courses kicked off with instructor HAN-YI arranging a series of experiential tea courses in professional fields, from understanding tea leaves, choosing utensils, brewing methods, analysing and adjusting, and staff skills, and so on.

Welcome to find your passion for tea. Here, we will bring you into a world of aroma, allowing you to explore different flavours and experience the close relationship between tea and life.

Our courses are personally guided by a professional tea artisan who will teach you how to appreciate the beauty of tea through its flavour, aroma and colour. Whether it's a fresh spring day, a charming summer day, a rich autumn day or a warm winter day, there is a tea for you to enjoy.

Here you can learn how to brew different kinds of tea, from the method of selecting tea to the technique of brewing tea to the art of tasting tea, we will pass on all the knowledge to you. We hope that through this course, you will learn how to find the perfect tea for you and gain a deeper understanding of this wonderful world.

You are invited to join this course and begin a journey into the love of tea!

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