Tea Culture — Taiwan's Liquid Gold

World-Class Tea from a Small Island

Taiwan produces some of the best teas in the world — especially Oolong tea, which is grown in the high altitudes of the central mountain range. The combination of altitude (1,000–2,500 m), frequent fog, volcanic soils, and the handiwork of small family farms creates teas with a complexity that delights connoisseurs and can fetch prices of up to 500€ per 100g.

The Most Important Taiwanese Tea Varieties

• Alishan High Mountain Oolong (阿里山高山茶): Floral, sweet, complex — grown above 1,000 m on the slopes of Alishan. The cool air and fog slow growth and intensify the aroma.
• Dong Ding Oolong (凍頂烏龍): The classic — roasted, nutty, full-bodied. From the Lugu area in central Taiwan.
• Oriental Beauty (東方美人): A unique bug-bitten Oolong: Small cicadas (green leafhoppers) suck on the tea leaves, triggering natural oxidation that creates a honey-sweet, fruity flavor. Queen Victoria is said to have named it "Oriental Beauty."
• Tie Guan Yin (鐵觀音): A heavier, darker Oolong with a malty, caramel aroma. From the Maokong area near Taipei — accessible by cable car.
• Sun Moon Lake Red Tea (日月潭紅茶): A black tea of the Ruby-18 variety — minty, malty, unique. Grown around Sun Moon Lake.

The Tea Ceremony (Gongfu Cha)

The Taiwanese tea ceremony (功夫茶, Gōngfū Chá) is an art form: Tiny cups, a small clay teapot, hot water, and plenty of time. The tea is steeped multiple times — each infusion tastes different, each round reveals new nuances. You can experience and learn the ceremony in tea houses in Jiufen, Pinglin (Taiwan's tea capital), or Maokong (Taipei). Expect to pay 300–500 TWD (9–15€) per person for 1–2 hours of tea enjoyment.