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Seasonal Tea — Taiwan

2017 Spring Shan Lin Xi

Doug Palas 2017 High Mountain Oolong Tea Qin Xing 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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