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Seasonal Tea — Taiwan

2017 Day Lily Traditional Roast

Doug Palas 2017 gaiwan Jin Xuan oolong tea Taiwan

2017 Day Lily Traditional Roast

Tea production in Taiwan began after a mass migration of millions of people from China during the middle of the 19th Century. The migrants brought tea cultivars and oolong processing knowledge from Southern Fujian to Nantou, Taiwan. The style of tea produced was a medium-oxidized, medium-roasted, globe-shaped oolong that mimicked the Iron Goddess styles of tea of Southern Fujian. These teas are the roots of Taiwanese oolong production. Despite the evolving tea oolong industry, some producers make oolong tea the old way, even though it is no longer fashionable. I I however love the flavors that come from the mix...

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2017 Winter Shan Lin Xi

Doug Palas 2017 High Mountain oolong tea Taiwan

2017 Winter Shan Lin Xi

The small island nation of Taiwan is dotted with several tea-producing mountains. During the 1970s and ‘80s, Taiwan’s tea growers experimented with the relationship between cultivar, process, and elevation. Elevations over 1000 meters above sea level certain varieties of tea to develop incredibly complex floral aromas and flavors that are attributed to slowed growth. Light oxidation, combined with light baking, further accentuates these incredible nuances in flavor and aroma. This is our second offering this year from Shan Lin Xi. We also offered a spring harvested version of this tea. Comparatively the spring is lighter in body, and a bit...

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2017 Jade Oolong Traditional Roast

Doug Palas 2017 Taiwan

2017 Jade Oolong Traditional Roast

Tea production in Taiwan began after a mass migration of millions of people from China during the middle of the 19th Century. The migrants brought tea cultivars and oolong processing knowledge from Southern Fujian to Nantou, Taiwan. The style of tea produced was a medium-oxidized, medium-roasted, globe-shaped oolong that mimicked the Iron Goddess styles of tea of Southern Fujian. These teas are the roots of Taiwanese oolong production. Despite the evolving tea oolong industry, some producers make oolong tea the old way, even though it is no longer fashionable. I however love the flavors that come from the mix of...

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2017 Spring Shan Lin Xi

Doug Palas 2017 High Mountain oolong tea Taiwan

2017 Spring Shan Lin Xi

High growing elevation limits tea growth allowing for a longer development of flavor. During the 1970’s farmers in Taiwan discovered that growing tea at elevations over 1000 meters above sea level could produce oolong tea with astonishing complexity and an unparalleled weighty mouthfeel. Slowing the plant’s growth reduced the yield from 4 or 5 harvests per year down to 1 or 2, but it dramatically increased quality and thus gao shan cha or high mountain tea was born.  Farmers experimented growing existing cultivars at higher elevation, but soon found that a new cultivar named qing xin thrived. It was able...

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2017 Gui Fei

Doug Palas Jin Xuan oolong tea Taiwan

2017 Gui Fei

The modern history of tea production in Taiwan began during a mass migration of mainland Chinese moving to Taiwan during the middle of 19th Century. They brought the tea cultivars and oolong processing knowledge from Southern Fujian that has evolved to produce modern oolong styles such as bao zhong, high mountain oolong, and iron goddess of mercy.  During the 20th Century as the skill of Taiwan tea makers increased, new styles of tea unique to Taiwan were developed. The most popular style, bai hao, utilized the unique terroir to create a darker oolong with flavors of stone fruit and baking...

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