Taiwanesischer Tee
Taiwan is known above all for oolong, a partly oxidised tea grown across the island from lowland gardens to high mountain slopes. The cooler air and mist of high-mountain (gaoshan) areas such as Alishan, Lishan and Shan Lin Xi produce leaves with a soft, creamy character, while styles like Dong Ding and Oriental Beauty show more roast or fruit.
The taste of Taiwanese oolong ranges from green and floral, with notes of lily and butter, to darker and toasted depending on oxidation and roasting. Rolled into tight balls, the leaves open slowly over several infusions. Taiwan also produces black tea, notably from the Sun Moon Lake area. All of these teas are caffeinated.
Our Taiwanese teas are sold as loose leaf and suit gong fu brewing, where short, repeated steeps draw out the changing flavours of a single measure of leaf.
Frequently asked questions
What is Taiwanese oolong known for?
Taiwan is famous for high-mountain (gaoshan) oolong grown at altitude, which tends to be floral and creamy, as well as roasted styles like Dong Ding and the fruity Oriental Beauty.
Is Taiwanese tea caffeinated?
Yes. Taiwanese oolong and black teas are made from Camellia sinensis and contain caffeine.
How do I brew rolled oolong?
Use about 5g per 100ml with water around 90 to 95C. Rinse briefly, then steep in short infusions starting at 20 to 40 seconds and lengthening each round. The tightly rolled leaves unfurl over several steeps.
What does gaoshan mean?
Gaoshan means high mountain. It refers to oolong grown in Taiwan's higher-altitude gardens, typically above 1000 metres, where cool, misty conditions shape the leaf's flavour.
Does Taiwan produce black tea too?
Yes. Taiwan produces black tea, with the Sun Moon Lake region being especially well known for it.
