Taiwan · Tea
Tea Story
The Story of Taiwanese Tea
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Tea Regions
Five Tea Regions
Tea Origins
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Featured TeasSelected Teas
Baozhong
Wenshan Baozhong
📍 Pinglin, New Taipei・Shiding, New Taipei・Pingxi, New Taipei・Shenkeng, New Taipei・Nangang, Taipei
High floral lift, orchid elegance, jade-green liquor
- Cultivar
- Qing Xin Oolong
- Oxidation
- Very light (8–12%)
- Roast
- Unroasted or very light
▲ Elevation 200–400 m
🌡 90°C⏱ 60s⚖ 1:50
Oolong
Tieguanyin
📍 Muzha, Taipei・Shimen, New Taipei
Ripe fruit, longan sweetness, deep roast, distinct "Guanyin yun"
- Cultivar
- Zhengcong Tieguanyin (rare) or other cultivars
- Oxidation
- Medium-heavy (40–50%)
- Roast
- Heavy roast
▲ Elevation 200–350 m
🌡 95°C⏱ 60s⚖ 1:30
Oolong
Oriental Beauty
📍 Beipu, Hsinchu・Emei, Hsinchu・Longtan, Taoyuan・Touwu, Miaoli・Toufen, Miaoli
Honey, ripe stone fruit, a whisper of muscat grape
- Cultivar
- Qing Xin Da Pan (primarily)
- Oxidation
- Heavy (60–75%)
- Roast
- Light
▲ Elevation 200–300 m
🌡 85°C⏱ 50s⚖ 1:50
Oolong
High-Mountain Oolong
📍 Dayuling・Lishan・Shanlinxi・Lalashan・Alishan・Taifeng
High alpine florals, clean sweetness, full body, long finish
- Cultivar
- Qing Xin Oolong (Jin Xuan and Cui Yu in some areas)
- Oxidation
- Light (15–25%)
- Roast
- Light
▲ Elevation 1,200–2,400 m
🌡 95°C⏱ 70s⚖ 1:30
Oolong
Dong Ding Oolong
📍 Dongding Mtn・Yonglong・Fenghuang・Guangxing
Honey, osmanthus, lingering sweet finish with gentle roasted notes
- Cultivar
- Qing Xin Oolong (heritage cultivar)
- Oxidation
- Medium (~30%)
- Roast
- Medium roast
▲ Elevation 600–850 m
🌡 95°C⏱ 60s⚖ 1:30
Black
Ruby 18 (Taiwan Tea #18)
📍 Yuchi, Nantou・Puli, Nantou・Luye, Taitung・Ruisui, Hualien
Cool mint, cinnamon, soft rose finish
- Cultivar
- Burmese B-729 × Taiwanese wild tea
- Oxidation
- Fully oxidized
▲ Elevation 250–750 m
🌡 95°C⏱ 90s⚖ 1:50
Black
Honey Black Tea
📍 Luye, Taitung・Emei, Hsinchu・Wuhe, Hualien・Ruisui, Hualien
Natural honey, ripe fruit sweetness, no astringency
- Cultivar
- Qing Xin Oolong / Jin Xuan (varies by region)
- Oxidation
- Fully oxidized
▲ Elevation 200–350 m
🌡 90°C⏱ 75s⚖ 1:50
Oolong
Red Oolong
📍 Taimali, Taitung・Yanping, Taitung・Luye Highland, Taitung
Amber-red liquor, ripe fruit sweetness, lasting sweet finish, extremely durable
- Cultivar
- Jin Xuan (Taiwan Tea #12) / Qing Xin Oolong (varies by farm)
- Oxidation
- Heavy (75–85%)
- Roast
- Medium roast
▲ Elevation 350–500 m
🌡 93°C⏱ 70s⚖ 1:30
Oolong
Gangkou Tea
📍 Lide, Manzhou・Gangkou, Manzhou
Faint ocean-salt breeze, bold bitter-sweet punch, thick leaves
- Cultivar
- Yingzhi Hongxin (Hard-stem Hongxin)
- Oxidation
- Medium (30–40%)
- Roast
- Light-medium roast
▲ Elevation 100–120 m
🌡 93°C⏱ 65s⚖ 1:30
One Perfect Cup
Slowly Understand Taiwan
From the misty hills of Pinglin in the north to the sun-scorched shores of Hengchun in the south; from Dayuling at 2,400 metres to the Luye valley in Taitung — every leaf carries a mountain, a climate, a family's story.
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Drinking tea is a form of meditation — in waiting we learn stillness, in fragrance we read the mountains
About Us
About Tea Story
We believe the best way to know a cup of tea is to know the mountain — and the hands — that grew it.
Tea Story is a platform devoted to Taiwanese tea culture. We travel the tea regions from Pinglin to Ruisui, turning terroir knowledge, craft, and farmers' stories into content anyone can enjoy — then bring those very teas straight to your door.
Whether you're brewing your first pot or chasing the mountain character of a specific peak, you'll find your cup here.
Grown with care
Straight from origin
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