Taiwanese tea originated from Fujian, but due to differences in its cultivation climate, environment, and soil, new varieties have emerged. Combined with the continuous improvement of Taiwanese tea processing techniques, many distinctive tea varieties have been produced, thereby establishing the precious status of Taiwanese tea.
1 Green Tea: This is a non-fermented tea. Depending on the processing method, it is divided into steamed green tea and pan-fired green tea. The former is exclusively exported to Japan, while the latter is exported to countries like North Africa. It was the most exported tea from Taiwan in the 1980s.
2 Wenshan Baozhong Tea: Mainly produced in the northern mountainous areas of Taiwan. It requires a strip-shaped appearance, emerald green color, a bright liquor color that is green with a hint of golden yellow, a fresh, elegant floral aroma, and a sweet, mellow, smooth, and lively taste. This type of tea emphasizes aroma; the stronger the aroma, the higher the quality.
3 Semi-spherical Baozhong Tea: Known internationally for Dongding Tea. Dongding Tea originally comes from areas near the Xitou Scenic Area in central-southern Taiwan (mountainous regions at an altitude of 500–800 meters). During processing, this tea undergoes cloth-ball rolling (团揉), resulting in a tightly rolled semi-spherical shape, a dark green color, a bright golden yellow liquor, a rich aroma, and a full-bodied, sweet, and lingering taste. It is a Taiwanese specialty tea that values both aroma and flavor.
4 Tieguanyin Tea: A semi-fermented tea. Its processing method is similar to that of semi-spherical Baozhong Tea. A key characteristic is that when the tea leaves are initially baked but not fully dry, they are wrapped in a square cloth and kneaded into a ball shape, gently rotated by hand outside the cloth bag. The cloth-wrapped tea ball is then placed over a slow fire in a baking basket for gradual roasting, causing the tea leaves to curl and tighten. This roasting and kneading process is repeated, allowing the tea components to transform under the roasting temperature into a taste that is slightly astringent yet sweet and mellow, with a pure, mild fruity acidity.
5 Baihao Oolong Tea (Pengfeng Tea): Baihao Oolong Tea is made from tender tea buds that have been fed on by tea leafhoppers. Through manual stirring to control fermentation, the tea develops a unique honey or ripe fruit aroma. It is named after the abundance of white tips (Baihao) on the buds—the more white tips, the higher the grade. Its appearance does not emphasize tightly rolled strips but rather the prominence of white tips, with stems and leaves connected, displaying a mix of white, yellow, and reddish-brown, resembling a flower. The liquor is amber-colored, with a ripe fruit and honey aroma, and a round, smooth, and mellow taste.
6 High Mountain Tea: In Taiwan, "High Mountain Tea" refers to semi-spherical Baozhong tea (commonly known as Oolong tea in the market) produced from tea gardens at an altitude of 1,000 meters or above. Due to the cool, high-mountain climate, frequent morning and evening mist, and short average sunlight exposure, the content of bitter components like catechins in the tea buds and leaves is reduced. Meanwhile, components like theanine and soluble nitrogen that enhance sweetness increase. The buds and leaves are tender, the leaf flesh is thick, and the pectin content is high. Therefore, High Mountain Tea is characterized by a vibrant emerald green color, a sweet, mellow, smooth, and full-bodied taste with liveliness, an elegant aroma, a honey-green liquor that shows yellow, and good endurance through multiple infusions.
7 Black Tea: This is a fully fermented tea. Black tea made from the Assam variety in the Sun Moon Lake area of central Taiwan has a special fragrance and is of the best quality.