As always, our spring tea sourcing begins with Bi Luo Chun Green Tea. This year's batch was pick on March 3 — about one week after spring harvest began in the Sanxia District of Taipei, Taiwan. Bi Luo Chun is made from leaf buds that are only about 10 days into their growing process. These tender young leaves maintain their fresh green character all year long, so we try to only source the early spring harvest, once a year.

Spring 2026 Bi Luo Chun Green Tea Procurement

In central Taiwan, the spring harvest for Oolong production has begun at low and mid-elevations. So far, the early spring harvests have been of the Jin Xuan and Four Seasons Spring cultivars. The harvests was put on hold in the last week due to much anticipated rains for the first several days of April. This bodes very well for the higher elevations, where the growing season will continue for weeks to come.

We visited our source of Dong Ding Oolong Tea in Phoenix Village, Lugu Township this week for an update on the harvest schedule. The plot shown above is scheduled for next week, with other plots to follow. We will be loitering and lending a hand when needed. Stay tuned for our social media posts and upcoming newsletters!

Mr. Chen not only exclusively makes our two types of Dong Ding Oolong Tea (unroasted and roasted), but is also our primary source of Shan Lin Xi High Mountain Oolong Tea. And after the rains this past week, he has high hopes for his spring crop of High Mountain Tea that will begin harvest on April 30 or thereafter, depending on the weather.

Below is a breakdown of this year’s Top 10 Best-Sellers and what makes each one special.

1. Alishan High Mountain Jin Xuan Oolong Tea

Taking the top spot in 2025 is our Alishan High Mountain Jin Xuan Oolong, a creamy, buttery cultivar grown at elevations around 1,000 meters in the Alishan region. The “Jin Xuan” Tai Cha #12 cultivar is famous for its natural milky notes — and customers continue to respond to that flavor profile. Especially the Jin Xuan tea that is produced in the mid-elevation Alishan region delivers a silky mouthfeel, soft floral aroma, and lingering sweetness that makes it highly accessible even for beginners. Its dominance in this year’s rankings reflects the global rise in appreciation for smooth, low-astringency teas that offer comfort and approachability without sacrificing terroir.

2. Alishan High Mountain Oolong Tea

Alishan appears twice in the top two spots, underscoring its reputation as one of Taiwan’s most iconic tea producing regions. Unlike the Jin Xuan cultivar, the Alishan High Mountain Oolong in second place is made from the Qing Xin Oolong cultivar, prized for floral complexity and elegant structure. Customers often describe it as “clean,” “orchid-like,” and “uplifting.” Its sustained popularity reflects the trend toward premium High Mountain teas that deliver both daily drinkability and competition-level aromatics. This tea attracts seasoned drinkers who want nuanced high-elevation character and first-time buyers seeking a trustworthy benchmark.

3. Shan Lin Xi High Mountain Oolong Tea

In third place, Shan Lin Xi High Mountain Oolong offers a cooler-climate, mist shrouded expression of a High Mountain terroir. Located in central Taiwan at elevations ranging from 1,200 to 1,800 meters, Shan Lin Xi is known for its full-bodied flavor and softer yet richer aromatics. It has a deep forest character with a subtle complex finish. Many customers express appreciation for its herbal complexity and substantial mouthfeel. Its rise this year reflects a growing interest in discovering single-origin micro-regions rather than the more pronounced and recognizable high mountain tea profiles. Tea enthusiasts recognize Shan Lin Xi as a connoisseur’s favorite, and it remains one of the most reordered teas in our catalog.

4. Jin Xuan Oolong Tea

While Alishan Jin Xuan claims first place, our lower elevation Jin Xuan Oolong from the historical Songboling tea growing region still makes fourth—evidence that the cultivar itself has universal appeal. Many customers enjoy this version as an everyday creamy Oolong that offers excellent value. With subtle milkiness, mild body, and easy brewing, Jin Xuan serves as a gateway for newbies to whole leaf Oolong Tea or for seasoned drinkers who want an effortless daily cup. The cultivar’s versatility—drinkable hot, iced, or cold-brewed—adds to its broad popularity across markets.

5. Bi Luo Chun Green Tea

The first non-Oolong in the lineup is Bi Luo Chun Green Tea, a substantial early spring Green Tea from Sanxia District in Taipei, Taiwan. Customers love it for its brisk freshness, sweet-savory balance, and vegetal aroma. Plucked when still very young and tender — Bi Luo Chun offers a vibrant flavor and a refreshing finish. Its strong performance in 2025 suggests a growing interest in a pure Green Tea character with substance and complexity.

6. Li Shan High Mountain Oolong Tea

Li Shan is Taiwan’s highest elevation tea growing region. The climate at 1800-2500m elevation results in slower leaf growth with high concentration of aromatic compounds. This is mainly due to the extreme diurnal temperature variation at these elevations. Customers often describe Li Shan High Mountain Oolong as ethereal, elegant, and long-lasting in the cup. It ranks sixth due to its premium pricing and small-batch availability, but among connoisseurs it remains a top choice. Its presence on the list highlights the continued global fascination with ultra-high mountain Taiwanese teas.

7. Dong Ding Oolong Tea

Historically, Taiwan's most renowned Oolong — Dong Ding Oolong Tea brings tradition to the list. Unlike lightly-oxidized, unroasted High Mountain Tea, Dong Ding Oolong is extensively oxidized and significantly roasted — resulting in caramel, toasted grains, and dried fruit notes. The aromatic and flavor profiles of Dong Ding Oolong stand alone in their complexity and richness. It's arguably the most satisfying brew that Taiwan produces. Its strong ranking reflects a balanced market: while fresh High Mountain teas dominate, traditionally cured and roasted Taiwanese Oolong is far from forgotten. And we quietly watch and wait for the consumer to mature in its taste, slowly becoming aware of this cultural gem.

8. Eco-Farmed Four Seasons Spring Oolong Tea

Our Four Seasons Spring cultivar from a certified organic farm offers bright floral aromatics and affordability, making it a popular everyday tea. Eco-farmed cultivation practices resonate with environmentally conscious customers and add transparency to farming methods. Because it performs well in both hot brewing and cold brewing, our Eco-Farmed Four Seasons Spring Oolong sees higher summertime consumption as well. Its accessibility, sustainability, and versatility explain its reliable position in the top 10.

9. Jasmine Flower Green Tea

Jasmine Flower Green Tea brings a flower tea blend into the best-seller lineup. Made by scenting green tea with fresh jasmine blossoms, this tea appeals to drinkers looking for elegance and fragrance without bitterness. Many customers brew jasmine tea for iced tea, especially during warm months. Its presence in the top 10 confirms that scented teas serve as a bridge between herbal tisane/tea drinkers and specialty tea.

10. Eco-Farmed GABA Oolong Tea

Rounding out the list is Eco-Farmed GABA Oolong, processed in an oxygen-free environment to increase natural gamma-aminobutyric acid concentration. GABA teas have gained attention among wellness-focused consumers for their health-promoting and calming effects. This tea delivers fruity depth, unique processing story, and sustainable farming — a trio that increasingly matters to modern buyers.

Final Thoughts

The 2025 bestseller list provides a clear takeaway: Taiwan’s High Mountain Oolongs remain unmatched in global appeal. Yet within that category, customers are exploring new cultivars, micro-regions, and processing styles—from creamy Jin Xuan to the refined tradition of Dong Ding Oolong. At the same time, greener and aromatized teas are maintaining strong niche followings, especially among wellness-driven and casual tea drinkers.

Whether you’re new to Taiwanese tea or deep into your tasting journey, this year’s rankings offer a roadmap for what the world is brewing—and why Taiwan continues to set the standard for artisanal Oolong Tea.

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Though the two holidays look very different—snowy scenes and evergreens versus lanterns and firecrackers—they share underlying themes of togetherness, renewal, and generosity. This comparison also highlights why Taiwan tea, especially Oolong tea, is so central to Taiwan culture and Taiwan holidays. 

Holiday Purpose and Cultural Meaning

Christmas in Western countries has evolved into a cultural celebration centered on warmth, appreciation, and reconnecting with family at the end of the year. People decorate their homes, exchange gifts, share meals, and enjoy a renewed sense of closeness.

Lunar New Year in Taiwan carries an even deeper sense of renewal. Known as 農曆新年, it marks the beginning of the new lunar cycle—one reason its date shifts each year between late January and mid-February. The holiday emphasizes starting fresh by clearing out old energy, inviting good fortune, and strengthening family ties. Preparations begin weeks in advance, from cleaning the home to planning special meals and selecting symbolic gifts.

Though their origins differ, both holidays encourage people to pause, reconnect, and express hope for the future.

Decorations and Festive Atmosphere

Christmas decorations transform homes and cities with lights, wreaths, evergreens, and bright seasonal colors. The mood is warm and cheerful, countering the cold winter weather.

Lunar New Year decorations in Taiwan are vibrant and deeply symbolic. Red lanterns fill the streets, spring couplets appear on doorways, and gold accents represent prosperity. Red is the dominant color, symbolizing luck and protection. Firecrackers, lion dances, and traditional ornaments add cultural richness and excitement.

While Christmas decorations emphasize seasonal imagery, Lunar New Year décor focuses on symbolism, tradition, and wishes for good fortune.

Feasts, Traditions, and the Importance of Taiwan Tea

Food traditions define both celebrations. Western Christmas meals often feature roasted dishes, hearty sides, and sweet desserts—comforting foods meant to be shared in a relaxed, cozy setting.

Lunar New Year meals in Taiwan emphasize symbolic meaning. A whole fish represents abundance, dumplings resemble gold ingots, and sticky rice cakes symbolize rising fortune. Hot pot is popular because it brings everyone together around one shared meal.

Tea—particularly Taiwan Oolong tea—is essential during Lunar New Year. Serving tea to guests is a key gesture of hospitality in Taiwanese homes. Families often prepare their finest teas, including special batches saved specifically for the holiday. Whether it’s a floral high-mountain Oolong or a richly roasted tea, sharing tea becomes a ritual of connection across generations.

Tea also accompanies sweets, snacks, and gift exchanges. While tea may appear at Christmas gatherings in the West, it does not hold the same deep cultural meaning it carries in Taiwan’s New Year traditions.

Gift-Giving Traditions

Gift-giving is important in both holidays but follows different customs. Christmas emphasizes personalized, wrapped presents chosen with individual meaning in mind.

Lunar New Year gifts focus on symbolism. The most iconic gift is the  red envelope (紅包), containing money meant to bring blessings and good fortune. Families also exchange fruit, sweets, snacks, and tea gift sets. Taiwan tea is a popular gift choice, representing quality, respect, and well-wishing.

Both holidays value generosity, though Christmas expresses it through personal gifts, while Lunar New Year does so through traditional and auspicious symbolism.

Family Travel and Holiday Rhythm

Christmas is one of the busiest travel seasons in the West, with families reuniting for a few days of celebration. Lunar New Year prompts an even larger wave of travel in Taiwan, as people return home for extended multi-day gatherings that include ceremonial meals, ancestral traditions, and the sharing of blessings. With several days off work and school, families have time to reconnect and reset before the new year begins.

Conclusion

As we move from the glow of Christmas into the fresh energy of Lunar New Year, these celebrations remind us how meaningful it is to pause, gather, and share something comforting with the people who matter most. Each tradition carries its own colors, rituals, and rhythms, yet both center on gratitude, renewal, and the simple joy of being together. And in Taiwan, tea naturally becomes part of that rhythm—an everyday anchor that elevates holiday moments into something memorable. No matter which season you’re celebrating, taking the time to brew a pot and share it is a timeless way to slow down, reconnect, and welcome what comes next with an open heart.

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Taiwan's biggest tea event by far is happening this week in Nantou County. We've been participating and attending the Nantou Global Tea Expo every year since its inception in 2010. Our tea mentor Tony Lin was the producer of this event for the first 10 years, until he retired from the Lugu Farmers Association five years ago, but not much has changed, and it continues to grow in popularity.

Shown above is the front entrance to the main exhibition hall, where hundreds of tea vendors brew their tea all day, every day, for nine days straight! Hundreds of thousands of visitors stroll through this hall sipping endless amounts of tea, and chatting with the tea producers and merchants. It's a lively yet casual vibe, and friendly connections are made in the process.

Visitors just stroll through and sit down at any of the endless vendors' tea tables to taste tea and talk tea. Today was a weekday, so the crowd was reasonably less. Tomorrow is Taiwan's National Day, and is bound to bring double or triple the amount of visitors!

Inevitably, we stroll upon tea farmers whom we have known for decades. Above is a father and son team who run a well known factory in Lugu. We have spent many nights over many years in their factory, since our source of Shan Lin Xi High Mountain Oolong Tea exclusively processes his seasonal produce there.

For US customers, shipping cost is now calculated automatically, based on the weight of your order. You can see the shipping fee when you checkout. This is the ONLY shipping fee you pay. We cover any tariffs or processing fees that may occur. So you don't have to be concerned about any added fees after you make your purchase. We are doing our best to make it as easy on our patrons as possible, while meeting the challenges of tariffs and the added shipping costs and processing fees.

As always, you will receive an order confirmation email upon making your purchase. There will be several days between your order confirmation and shipping confirmation emails, as we need to ship orders in bulk once a week. After the bulk shipment arrives in the US, we fulfill your order and ship domestically, which is when you will receive your shipping confirmation email.

The overall time between placing your order with us and receiving your parcel may even be faster than before, since we are shipping your orders in bulk from Taiwan to the US by FedEx. Then we will ship domestically either by USPS or FedEx. 

This is all new to us, and we will need to learn as we go. We will be updating as we gain a better sense of the overall process. Nevertheless, we will continue offering you the best deal possible while keeping you in tea!

Taiwan's Nantou Global Tea Expo is an annual event that happens around Taiwan's National Day on 10/10. The event has varied in length over the last 15 years, but typically spans over 9 days — from Saturday through the following Sunday. It's a massive occasion, with hundreds of vendors, and several hundred thousand visitors! There are dozens of activities to attend and partake in, along with endless cups of tea being served!

Beyond the sheer size and scope of this event, replete with many gems of local art and agricultural produce, there is a pervasive sense of a community gathering — even though people come from all over Taiwan come to participate. This is a shining example of Taiwanese culture. We are here on this small island all together. It's a tangible aspect of this society.

Here's us back in 2016 participating in the 1,000 people brewing tea activity. Anyone can register to put on a tea picnic, serving tea to strangers arriving at your spot who were assigned your number. And then it's just sitting together on a big lawn with thousands of people participating in this simple yet profound activity. Because we all know that brewing a pot of tea offers the opportunity to connect. 

We've been attending the Nantou Global Tea Expo since it began in 2010. It's also an opportunity to see how the work of our tea mentor Tony Lin continues to come to fruition, even though he is now five years into his retirement. This event was his baby, following the development of the Lugu Farmers Association's Dong Ding Oolong Tea Competition. Kudos Tony!

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For your reference, here is a link to Taiwan Post's announcement :

CNA photo Aug. 25, 2025 CNA photo Aug. 25, 2025 CNA photo Aug. 25, 2025

And here is a NPR news article explaining the background story.

Asanka Ratnayake/Getty Images

Stay tuned for updates, and thanks for your ongoing support!

— The Eco-Cha Team

A Tale of Two Harvests

Our summer batch, picked on July 1st , comes from a plot on a small ridge about 50 meters above its spring counterpart — harvested on April 26th, 2025, . Both are grown within a stone’s throw of each other on the same side of a mountain in the Shan Lin Xi High Mountain Tea growing region. Yet, spring and summer bring distinct characters in these two consecutive seasonal batches of high mountain tea.

The spring harvest, our favorite so far this year, boasts a substantial, savory, foresty character with a thick mouthfeel. Its young, tender leaves, influenced by a cool, rainy spring, mimic the depth of a winter tea.

The summer batch, on the other hand, shines with a lighter, sweeter, and cleaner profile. The slightly more oxidized leaves mellows out the intrinsic astringency, offering a garden fresh quality that pops with a bittersweet finish. This summer batch is especially conducive to making cold brew tea. The seasonal differences are quite noticeable, while maintaining their fundamental Shan Lin Xi character.

Brewing Methods 

For this tasting, we brewed 8 grams of each oolong tea in 150ml tea-judging cups. The dried leaves unfurled and reconstituted for 90 seconds on the first brew, followed by 50 and 65 seconds for the second and third brews. The side by side results? The spring tea delivers a balanced, foresty depth with a thicker mouthfeel. The summer leaves brewed lighter in flavor and mouthfeel, offering a bittersweet, garden-fresh character—perfect for a refreshing cold brew.

Why Shan Lin Xi Stands Out

Shan Lin Xi was the first high mountain tea growing region to be developed in response the spike in demand for the tea originally produced at lower elevations in Lugu Township. It was literally the craze in the early 1990's. And it has continued to hold its own through the development of the subsequent regions of Alishan, Lishan, etc. Its consistent quality that comes from generations of craftsmanship in the Lugu area combined with a distinct character produced from its forested slopes shrouded in daily fog make it our top pick among Taiwan’s high mountain teas.

The spring 2025 batch once again won our flavor, but the summer batch is a steal at nearly half the price of spring tea! This pricing reflects traditional market trends, where spring and winter harvests command a premium over summer and fall produce.

In-Depth Video Review

Explore Taiwan Tea with Us

Whether you’re drawn to the savory depth of our spring Shan Lin Xi Oolong Tea or the light, sweet notes of the summer batch, there’s a Taiwan tea for every palate. Curious about brewing tips?

Check our product page for a detailed guide, especially for cold brewing the summer batch—it’s a game-changer! Dive into the world of high mountain tea and discover why Shan Lin Xi remains a cornerstone of our love for oolong tea. Visit our store to grab your summer batch and taste the difference today!

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Shown above are our current winter 2024 batches Li Shan, Shan Lin Xi, and Alishan High Mountain Oolong Tea (left to right respectively). We used 8g of tea leaves in a standard 150mL tea judging cup brewed for 2 minutes, twice. This method offers a brew that is much closer how it tastes when brewed with a small tea pot gongfu style. This differs significantly from how tea is brewed in competition, where they only use 3g of tea and brew it for 6 minutes. 

The first step in assessing the tea leaves is the visual appearance of the dried leaves, followed by the appearance of the brew tea.The differences are slight, but noticeable. The Li Shan leaf material is bulkier, mostly due to the thicker leaves and stems that represent the higher elevation at which they grow. Shan Lin Xi leaves are the most uniform in color and shape, exhibiting leaves that were picked while still young and supple. Alishan leaves are slightly larger, with a bit more oxidation evident in the coloration of leaves and stems. And the appearance of the dried leaves aligns with the brewed tea.

We also tasted these three winter teas the way it's most commonly done in tea factories by both tea craftsmen and merchants. It's the most expedient way to comprehensively compare different daily batches of tea from the same harvest. This is done by putting 6g of dried leaves directly into the tea bowl and filling it with boiling water.

In both of the cupping methods shown, the final and decisive activity involves ladeling the brewed teas with a spoon from the bowls into a cup, and tasting them in succession, again and again. When the leaves are brewed in the lidded cups, the tea is allowed to cool down significantly before tasting. The composition of the tea becomes less volatile as it cools, offering a more cohesive experience of the flavor profile. When the leaves are brewed directly in the bowls, it is tasted while the leaves brew. Tasting the tea when the leaves have brewed for about 3 minutes offers an initial impression. The leaves are still reconstituting, and the more subtle and volatile notes are prominent. The brewed tea becomes more concentrated moment to moment. So this "leaves in a bowl" method offers a streamlined experience of tasting the tea as it brews. More water can be added as you go. Some prefer to pour out the brewed tea from the bowls when it gets too strong, and brew a second time to see what the leaves offer on a second brew.

The Shan Lin Xi is the least oxidized among the three. It has a delicate and complex character that offers fresh green herbal notes with higher floral notes in the finish. This batch is most representative of a standard High Mountain Tea from Taiwan — especially how it was made in the early days when this tea type hit the market in the late 1980's and early 90's.

5. Li Shan High Mountain Oolong Tea

Tea pickers in a Li Shan High Mountain Oolong Tea field.

Starting out at number five is Li Shan High Mountain Oolong Tea. Li Shan, translating to "Pear Mountain," is renowned for producing Taiwan's most prestigious high mountain oolong tea. Grown at elevations reaching up to 2,600m (8,530 ft), the temperate climate and significant diurnal temperature variation contribute to Li Shan tea's distinctive flavor profile. Li Shan High Mountain Oolong is appreciated for its floral aroma, substantial texture, and complex, clean aftertaste. The high elevation terroir imparts a refined character to this tea, making it a favorite among connoisseurs.

 Watch how Li Shan High Mountain Oolong Tea is picked and processed.

4. Shan Lin Xi High Mountain Oolong Tea

Tea leaves being harvested in the Shan Lin Xi area of Taiwan.

Shan Lin Xi, in southern Nantou County, is Taiwan's premier high mountain tea-growing region. Initially established on the higher slopes of Lugu Township, it was the earliest expansion of tea production into higher elevations around 1980. The rugged mountain topography of this area provides unique terroir and climate conditions for cultivating exceptional oolong teas. The narrow valleys facing north are filled with fog daily, following morning sunshine. Shan Lin Xi High Mountain Oolong is known for its substantial yet subtle character comprised of savory, sweet, and foresty notes.

3. Bi Luo Chun Green Tea

A rolling machine processing Bi Luo Chun Green Tea.

Rounding out number three on our list is Bi Luo Chun Green Tea. Bi Luo Chun, meaning "Green Snail Spring," is a renowned green tea variety that originated in China and was introduced to Taiwan in the 19th century. Exclusively produced in the Sanxia District of Taipei, Taiwanese Bi Luo Chun differs from its Chinese counterpart by allowing the leaves to wither overnight, resulting in a mellower yet more substantial composition. This tea offers a full-bodied, brisk flavor with a fresh herbal/floral aroma, making it a premium choice for green tea enthusiasts.

2. Alishan High Mountain Jin Xuan Oolong Tea

The Alishan High Mountain Tea growing region of Taiwan.

Jin Xuan, also known as Tai Cha #12 or "Milky Oolong," is a Taiwanese hybrid cultivar celebrated for its creamy, buttery flavor and floral aroma. Cultivated in the Alishan region at elevations between 800-1100m, this tea thrives in the area's warm, sunny climate. Alishan High Mountain Jin Xuan Oolong is a minimally oxidized, unroasted tea that offers a smooth, buttery character with fresh herbal notes — making it accessible to both newcomers and seasoned tea drinkers.

1. Alishan High Mountain Oolong Tea 

 See how Alishan High Mountain Oolong Tea is harvested and processed.

Topping the list is Alishan High Mountain Oolong Tea, Taiwan's most popular name in tea. Grown in the Alishan region, this tea benefits from the area's warmer, sunnier climate with frequent afternoon fog. This tea has a pronounced flavor profile that is more easily appreciated than its more sophisticated northern relatives. It has a sweet, creamy character with a heady, long-lasting finish. It's relatively reasonable price point contributes to its popularity among tea enthusiasts worldwide.

Conclusion

Our Top-5 best-selling teas last year highlight the unique quality of Taiwan's High Mountain Tea that has made it popular worldwide. It should be acknowledged that beyond these five best sellers, there is a whole spectrum of Taiwanese teas to explore. From the historical and unique Wenshan Baozhong to the classic Dong Ding Oolong and Tie Guan Yin Oolong, and much more. Taiwan offers an opportunity for an endless tea adventure!

To dive deeper into these exquisite teas or discover brewing tips, explore more on our website, where you’ll find guides on tea tasting, the history of oolong tea, and stories of Taiwan’s tea masters.

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Taiwan's 13th annual Nantou Global Tea Expo was held for nine consecutive days from 10/5 — 10/13/2024. It's by far the largest and most extravagant tea event in Taiwan — with several hundred vendors, and lots of fun activities to be enjoyed. In addition to specialty teas, there are also coffee, fruit and vegetables,  tea ware and arts and crafts being sold. Local news reported that close to one million people attended this year!

Great progress has been made since we first attended this event 13 years ago. Now all of the vendors are inside well lit, air conditioned halls that make it a comfortable environment come rain or shine, although it gets crowded on the weekends! We continue to be impressed by the enthusiasm and endurance of the farmers and merchants who tirelessly serve the throngs of visitors for nine days straight!

Tea & Music is one of the most popular of the many activities that are offered to the public for free. Participants only need to sign up in advance on the same day, and are invited to sit at their assigned table and be served world-class tea while enjoying a live musical performance. Shown above are all those who worked together to make it happen.There are also DIY workshops, award-winning tea tastings guided by tea pros, theatrical performances, and music concerts, to name a few!

In the photo above, the crowd is celebrating 10/10 or Taiwan National Day, where there were several performances in celebration of the Republic of China's 112th birthday. As the sun set, the field filled with a huge crowd for an evening concert.

Overall, this event is testimony to the fact that tea is an essential part of Taiwanese culture, and a thriving industry. Our mentor Tony Lin produced this event for the first ten years, until he retired. He and his wife Lisa are still central figures in facilitating the cultural activities that have become popular over the years.

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We recently visited the historical Lu Er Men Mazu Temple in Tainan for a bonsai exhibit and competition. It's known to be the largest Mazu temple in the world, and it was indeed impressive in stature! Mazu is perhaps the most prominent Daoist deity in Taiwanese culture, and is believed to be a sea goddess who is especially worshipped by sailors and fishermen seeking refuge and protection.

The images above and below are the guardians of Mazu, who were originally demons that she "tamed" and brought under her command — granting them super powers of vision and hearing. You can watch a modern performance art interpretation of this tale here.

Here is a quick slideshow of the bonsai exhibit that was also a competition for residents of Tainan. We learned that these competitions are held in every major city in Taiwan, as well as a national competition. Bonsai is a fine representation of the modest, yet rich and deep culture that is alive and thriving in Taiwan.

We are inspired to share this Sunday adventure to southern Taiwan with you as testimony to the fact that Taiwan is replete with cultural events and venues such as this. 

Mid-Autumn Festival is the second biggest cultural holiday of the year in Taiwan. This year was a bit of a subdued occasion, as it fell on a Tuesday, and Monday was a work day. So the festivities were much less apparent this year. We missed seeing the ubiquitous family barbecues popping up in front yards everywhere. So we called our dear friends on Monday and asked if they were up for a visit and a barbecue on Tuesday. They said "Of course!", and we packed the car and headed for the Yushan National Park region the next morning.

These friends also happen to be our source of Eco-Farmed High Mountain Oolong Tea for the last five years or so. Our connection has much deeper roots than that, however. They are also the owners of our favorite mountain hot spring in Dong Pu, where we have been making mountain getaways for 30 years now! (Albeit only once or twice a year, as it used to be a 3-4 hour motorcycle ride). The guy on the far right (above) built the hot spring campground himself. He eventually gave the hot spring business to his younger brother to manage, and focused on managing the family farm. He and his wife (3rd from left above, left below) transitioned his father's tea farm to become certified organic about ten years ago.

We have now become a part of this small community of close friends who often get together for tea, barbecue, and recently — archery! Archery competitions are held island-wide among the indigenous community, and it appears to be the most contemporary platform for the indigenous tribes to interact. We feel so grateful for this community with whom we have so much in common. We just naturally became lifetime friends (even if it took decades before the friendship manifest!).

Mid-Autumn Festival has become our favorite holiday here in Taiwan. We appreciate it for its casual custom of family and friends gathering to just relax and enjoy each other's company. Traditionally, picnics and moon viewing activities were how this holiday was celebrated. In recent decades, barbecue parties have become the most prominent activity. And this modern custom goes back to a TV ad in 1989 that advertised a barbecue sauce! The 1980's was also the first economic boom in Taiwan, and probably was the beginning of an era where the working class could afford such a lavish celebration. Just for trivia fun, here's the commercial that really changed this cultural tradition!

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Traditional Mooncakes: A Taste of Tradition

A Cantonese-style mooncake

Traditional mooncakes, often referred to as Cantonese-style, are known for their dense, golden-brown crusts filled with sweet or savory fillings. Common choices include lotus seed paste, red bean paste, and salted egg yolks, symbolizing the full moon. These heavy, rich cakes are typically sliced and served with Oolong Tea to balance the sweetness of the lotus or red bean paste and richness of the egg yolk.

Su-Style Mooncakes: Flaky and Light

Mooncakes are popular in Taiwan. They pair well with tea.

A favorite in Taiwan, Su-style (Suzhou-style) mooncakes feature a flaky, layered pastry crust. These mooncakes are often filled with red bean paste or savory minced pork. Lighter and less sweet than traditional mooncakes, they pair well with green tea. The delicate, fragrant quality of green tea complements the sweet/savory fillings, and the light flaky pastry.

Snow Skin Mooncakes: A Modern Variation

Snow skin mooncakes, a popular import from Hong Kong, have gained popularity in Taiwan for their unique appearance and texture. Made from glutinous rice flour, these mooncakes are chilled, giving them a soft, mochi-like exterior. Fillings range from sweet custard to fruity flavors like mango, as well as matcha. Their refreshing, chewy texture makes them an ideal match for cold-brewed oolong tea, which highlights the sweetness and coolness of the dessert.

Yolk Puff Mooncakes: A Taiwanese Favorite

Salted egg yolk is a common filling inside mooncakes

Yolk puff mooncakes, or "dan huang su," (蛋黃酥) are a beloved Taiwanese variation. They feature a flaky, layered crust with a sweet filling like taro, red bean, or mung bean paste, along with a salted egg yolk center. These mooncakes have a perfect blend of sweet and salty flavors that pair beautifully with Taiwanese Oolong Tea. 

Modern Flavors: Creative Innovations

Taiwanese bakeries are also known for their creative twists on mooncakes, offering flavors like chocolate, matcha, and durian. These modern mooncakes are often paired with floral teas, such as Jasmine or Gardenia Oolong Tea, allowing for a dynamic interplay of flavors.

Tea and Mooncakes: A Perfect Pairing

 Enjoy your mooncakes with some Oolong Tea!

As you enjoy the variety of mooncakes Taiwan has to offer, don’t forget to pair them with a freshly brewed cup of Oolong Tea. The careful craftsmanship behind both mooncakes and Taiwanese tea makes them a perfect match, offering a delightful balance of flavors that are meant to be savored slowly, just like the moments shared with loved ones during the Mid-Autumn Festival.

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A Brief History of Tea on the Go

People have been drinking tea on the go since ancient times

The practice of drinking tea on the go isn’t a modern phenomenon. In ancient China, tea was often prepared in portable clay pots, and travelers carried tea bricks, which were compressed blocks of tea leaves, to brew as needed.

In the 19th century, British soldiers and traders popularized portable tea sets during their travels across the empire, ensuring they could enjoy their tea anywhere. The tradition of tea on the move continued with the introduction of thermos bottles in the 20th century, allowing people to carry hot tea with them.

Today, the tradition is alive and well, with advancements in technology making it easier than ever to brew a perfect cup of tea no matter where you are.

Brewing tea at the Shibuya Crossing in Tokyo, Japan

Brewing Tea on the Go: Methods and Equipment

Brewing tea on the go can be as simple or as elaborate as you like. Here’s a look at the different methods and the equipment you might need:

The Simplest Setup: Grandpa Style and a Thermos

A thermos bottle and loose leaf tea in a cup is the easiest way to enjoy tea on the go!

The easiest way to enjoy tea anywhere is to use loose leaf tea in a cup with hot water, a style commonly referred to as "grandpa" style. Simply fill a thermos bottle with hot water before you leave home and when you’re ready for tea, put some loose leaf tea into a cup and add the hot water. Be sure to bring a plastic bag or container to hold the used tea leaves after you're done steeping.

This method requires minimal effort and equipment, making it perfect for busy mornings or travel. For the best results, choose high-quality loose leaf teas that offer rich flavor and aroma.

Equipment Needed:

• Loose leaf tea
• Thermos with hot water
• Cup
• Plastic bag or container for used tea leaves

With its simplicity and ease, grandpa style brewing lets you enjoy a comforting cup of tea wherever you are. By packing just a thermos of hot water and some quality loose leaf tea, you’re always prepared to create a flavorful and aromatic brew on the go.

Travel Tea Sets for the Traditionalist

A travel tea set is perfect for drinking tea anywhere

If you’re a purist who loves the ritual of tea preparation, a travel tea set is the way to go. These sets typically include a small teapot, cups, and a portable burner or heating element. If a bringing a portable heater is too much hassle, a thermos bottle of hot water will do too. Be sure to bring a plastic bag or container to hold the used tea leaves after you're done steeping.

Equipment Needed:

• Travel tea set (teapot, cups, etc.)
• Portable heating element or stove (or thermos of hot water)
• Loose leaf tea
• Plastic bag or container for used tea leaves

A travel tea set brings the comforts of tradition to your travels and allows you to fully immerse yourself in the tea-making process, even when you’re far from home.

Cold Brew Tea for Less Caffeine

Pouring tea from a cold brew bottle

You don't always have to brew tea on the spot to enjoy it, but instead can prepare it before hand. This is where cold brewing is perfect.  Cold brew tea is steeping tea with room temperature or cold water and there are just a few  easy steps to do so .

Once you're prepared your cold brew tea, you can take it along in your brewing container, or put it in a thermos bottle to keep it cool to enjoy at your destination.

Equipment needed:

• Loose leaf tea
• Container or thermos bottle
• Cup

There typically is less caffeine in cold brew tea, so if you're concerned about the amount of caffeine in your tea, this is an excellent choice.

Iced Tea: A Refreshing Alternative

Shake up your iced tea at your favorite spot in a cocktail shaker for even more deliciousness!

When the weather heats up, or when you simply crave a cool and invigorating drink, iced tea is the perfect solution. Iced tea is incredibly versatile, offering a refreshing way to enjoy your favorite teas in a chilled form. It's also easy to prepare ahead of time, making it a convenient option for tea lovers on the go.

There are several ways to make iced tea while you're out and about. The most straightforward method is to brew your tea at home, allow it to cool, and then pour it into a thermos or insulated bottle. This method ensures your iced tea stays chilled for hours, ready to refresh you whenever you need it.

For a special touch, shake up the prepared tea in a cocktail shaker with some ice to foam up the tea. This method of making iced tea was invented in Taiwan and the aeration adds a bit of extra special deliciousness to the tea.

Equipment Needed:

• Loose leaf tea
• Thermos or insulated bottle
• Cocktail shaker
• Ice (optional)
• Sweetener or lemon (optional)

Whether you prefer it plain, sweetened, or with a hint of lemon, iced tea is a versatile and delightful way to stay hydrated and enjoy your tea, no matter where your adventures take you. 

Perfect Spots to Brew and Enjoy Tea

Where you choose to brew and drink your tea can greatly enhance the experience. Here are some suggested places:

In Nature: Hiking Trails and Parks

Brewing tea at a waterfall

There’s something magical about enjoying a cup of tea surrounded by nature. Whether you’re on a mountain hike or relaxing in a park, brewing tea outdoors allows you to connect with your surroundings.

Bring a portable stove to heat water if you’re far from any facilities, or tote along a large thermos of boiling water and take a moment to savor the tranquility. Using a portable tea tray will also give you a nice place to brew and serve your tea if the place you're at doesn't have any nice flat surfaces.

On the Go: Train Stations and Airports

Hot water fountain at the San Francisco International Airport

Travel can be hectic, but a cup of tea can provide a moment of calm amidst the chaos. Many train stations and airports now have facilities where you can get hot water, so all you need is your loose leaf tea and a mug. Enjoying tea in these bustling environments can help center your mind and prepare you for the journey ahead.

At Work: Office Desk or Break Room

Take a break and drink tea at the office!

Bringing your tea ritual to work can turn a mundane day into something special. Keep a supply of your favorite tea and a travel mug at your desk. Whether you’re in need of a mid-morning pick-me-up or an afternoon break, brewing a cup of tea at work is an easy way to incorporate relaxation into your routine.

Drink Tea Anywhere Videos!

Curious where folks can drink tea? Watch these videos and be amazed at some of the exciting places where you can drink tea!

Conclusion

Tea is more than just a beverage; it’s a moment of peace, a connection to tradition, and a small luxury that can be enjoyed anywhere. With the right equipment and a little preparation, you can brew the perfect cup of tea whether you’re out in the wilderness, at the airport, or on a busy city street. So next time you’re heading out, don’t forget to bring along your tea essentials—because a good cup of tea should always be within reach.

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Our spring 2024 high mountain Taiwan Oolong teas are all in, and we brewed them side by side to see how they compare with each other. We brewed them in the "factory cupping style" — 6g of tea leaves in a standard tea judging bowl, filled with boiling temp water, and sipped as they brew. The real results are when the tea has cooled considerably, and the brewed tea has become somewhat concentrated. This method allows us to visually assess the brewed tea leaves as well. On the left is our Alishan High Mountain Oolong Tea. In the middle is our Shan Lin Xi High Mountain Oolong Tea. And on the right is our Li Shan High Mountain Oolong Tea.

Alishan is the southernmost high mountain tea growing region, and is the first of the three spring harvests. It also has the warmest and sunniest climate, which gives Alishan its distinctive character. It is known for its buttery sweet, softer and more accessible flavor profile — which has made it the most well known name for Taiwan's world famous High Mountain Oolong Tea. Our spring batch of Alishan is relatively mature leaf material that has been significantly oxidized. This offers a sweet, pastry flavor profile with aromatic notes of warming spices like nutmeg and cardamom. 

Heading north, Shan Lin Xi  is a more forested mountainous region with narrow valleys that get daily afternoon fog. This moist, cooler climate gives Shan Lin Xi its fir forest, savory character that has made it a favorite among veteran high mountain tea lovers. Our spring batch offers this classic Shan Lin Xi profile of savory herbs and fresh alpine forest aroma. The leaves are young but substantial, and sufficiently oxidized — giving it a full-flavored, balanced composition.

Li Shan is much further north than both Alishan and Shan Lin Xi, and is also considerably higher in elevation. It's closer to a temperate climate, and has a much bigger diurnal temperature range — with strong sun by day and very cool temps by night. This climate produces a significantly more substantial constitution of leaf material. This spring's batch was picked while still very young, and was lightly yet uniformly oxidized. These leaves brew up an exceedingly smooth, substantial brew with fresh fruity and floral notes. Check our our blogpost and video of our Li Shan spring 2024 sourcing trip!

In sum, these three batches of spring high mountain tea turned out to be sequentially in order in terms of their maturity of the leaves and their degree of oxidation. Alishan is more mature leaves with the most significant oxidation — offering a sweet, pastry profile with a satisfying finish. Shan Lin Xi has a fresh savory character with a foresty aromatic profile. Li Shan has an amazing silky smooth texture with fresh floral notes.

We like them all for their distinctive attributes, and enjoy reaching for them on a given day, depending on what we feel like. This is the beauty of experiencing the seasonal offerings of Taiwan's High Mountain Oolongs. They offer subtle variations from season to season, while maintaining their fundamental regional personalities. Join us in our endless explorations through the seasons, year after year, from region to region!

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We had a wonderful visit to Li Shan for spring 2024 harvest. Li Shan (Pear Mountain) is the highest elevation and most prestigious high mountain tea producing region on the island of Taiwan. Li Shan is located much further north of both the Alishan and Shan Lin Xi regions. This offered the specific benefit of receiving much more rainfall in Li Shan during the spring growing season than the regions to the south.

Li Shan's elevations hovers around 2000m for most of the tea farms. This offers an alpine feel to the climate and has proven to be ideal for premium tea production. The spring harvest was blessed with ideal weather, and some of the finest Li Shan High Mountain Oolong spring tea we've had in years was produced.

One of the most distinctive factors about our source of Li Shan High Mountain Oolong Tea is that it is processed in the highest elevation tea factory on Taiwan!  The photo above is the view from the factory of He Huan Mountain West Peak — boasting some of the most lush original growth forest within sight of any development. The small cluster of houses in the foreground was originally built when the Cross-Island Highway was built in the 1950's by the KMT soldiers who emigrated here from China. The tea factory sits on a hillside above it a 2400m!

We include this snapshot of the artisans tasting and discussing the day's produce to capture the serious professionalism that pervades the whole ordeal. These guys not only work for weeks-on-end during spring harvest without any break. They are intensely focused and constantly observing the results of their work. It's on a level that isn't quite comprehensible to those of us who don't actually do the work. Something seemingly as simple as depleting tea leaves of their water content in a seamless and uniform manner actually verges on the esoteric arts!

Watch the sourcing video for the full story with all the exciting visuals!

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Early Spring Bi Luo Chun Green Tea  

Spring is a magical time for tea lovers, and this year was no exception. We were thrilled to procure the very first day of the Bi Luo Chun Green Tea spring 2024 harvest. This was our first time ever to get our hands on the first day's harvest! This delicate tea boasts a pure character with minimal vegetal notes, a distinctive aroma, and a clean, lasting finish. It’s a tea that truly grows on you.

Traditional vs. Roasted Dong Ding Oolong Tea

We kicked off the month of March by doing a comparison between the traditional and roasted versions of Dong Ding Oolong Tea. Both versions are sourced from the same farm, home factory, and craftsman. If you’re curious about the differences and nuances between the two, our blog post with a tasting video have all the details. With the spring 2024 harvest, we will offer both versions from the very same day of harvest, i.e. the very same leaf material. We've been looking forward to this opportunity for years!

Tasting Winter 2023 Batches of Alishan and Shan Lin Xi High Mountain Oolong Tea

Our exploration of Taiwanese teas continued with a tasting session of the winter 2023 batches of Alishan and Shan Lin Xi High Mountain Oolong Tea. This was not just about savoring the flavors but also learning about how these two regions compare both environmentally and in your cup. For a deeper dive into our tasting experience, check out our blog post with tasting video.

A Visit to Our Dear Friends and Source of Eco-Farmed High Mountain Oolong Tea

We spent time at the farmhouse of our dear friends and source of Eco-Farmed High Mountain Oolong Tea. Their organic farm has faced challenges, including the difficulty of finding pickers willing to travel to their remote location. We're encouraging them to explore machine harvesting options and eagerly await to see how this change might impact their spring crop.

Spring Crop of Traditional Dong Ding Oolong Tea

The highlight of our spring adventures-to-date was the harvest and processing of the spring crop of Traditional Dong Ding Oolong Tea. And we were happy to be able to help in the processing of this tea. The final stage began at midnight and lasted until the early hours of the morning. From tumble heating to kneading by hand, to rolling, drying, and resting, it's all an essential part of making traditional Oolong Tea!

Looking Ahead

As we wrap up this month, we're excited to share that we've just procured our share of the spring 2024 crop from another plot of Taiwan's most renowned High Mountain Tea. Don’t miss out on our latest offerings – sign up for our newsletter to get first dibs!

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In this post, we discuss the Alishan and Shan Lin Xi High Mountain Tea growing regions in the context of tasting our winter 2023 batches of each. The photo above is an aerial shot of tea farms from our source of Alishan High Mountain Oolong Tea. Below is a snap of the harvest on the farm where we sourced our winter batch.

Alishan is the southernmost high mountain tea growing region on Taiwan. It is known for its bright, pronounced aromatic and flavor profile that results from the relatively warmer and sunnier climate. Alishan is the most renowned name as well as the largest region for High Mountain Oolong Tea production on Taiwan,.

The photo above was taken during the winter 2023 harvest of our Shan Lin Xi High Mountain Oolong. The Shan Lin Xi tea growing region is directly north of Alishan, and not very far away as the crow flies. The climate and terrain are significantly different however. The overall elevation is somewhat higher, and the topography is mostly steeper and more forested than Alishan. These factors, combined with the wind patterns that influence weather patterns create a cooler and foggier climate. This climate combined with less sun exposure due to the terrain produce a distinctive quality of High Mountain Oolong Tea. These growing conditions, combined with the fact that Shan Lin Xi Tea is produced by the highest population of Oolong Tea artisans on Taiwan have made Shan Lin Xi a favorite among premium Oolong Tea drinkers.

Watch the tasting video to learn how our winter 2023 batches of these teas compare with each other!

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We did a side by side tasting of our Traditional Dong Ding Oolong Tea and our Dong Ding Oolong Tea. We now procure both of these selections from the same source. Currently, our Traditional Dong Ding Oolong Tea is from spring 2023 harvest and our Dong Ding Oolong Tea is from winter 2023 harvest. So they are two different seasonal harvests from the same farm and made in the same way by the same craftsman. So, other than the difference in seasonal harvests, the only significant difference between them is that the traditional version is left unroasted, whereas the standard Dong Ding Oolong is roasted. Starting with the upcoming spring 2024 harvest, we will be able to offer the same seasonal crop in these two different versions: unroasted and roasted.

The roasted version has become the standard Dong Ding Oolong Tea in recent decades largely due to its promotion by the Lugu Farmers' Association — which holds the world's largest Oolong Tea competition for this type of tea. Traditoinally, Lugu tea farmers and craftsmen did not roast their produce. The roasted version of their tea began with Taiwanese tea merchants who purchased the farmers' tea and roasted it themselves, which eventually became more popular.

Watch the tasting video for the full story and tasting notes:

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History of the Lantern Festival

Ming Dynasty painting depicting a scene in Nanjing during the Lantern Festival. Source: Wikipedia

Many stories abound about the the origins of the Lantern Festival, one of which goes back over 2,000 years to the Han Dynasty. It is said that during the Han Dynasty, Emperor Hanmingdi ordered that lanterns be hung in the palace and throughout the city on the 15th day of the first lunar month to honor Buddha. The practice of hanging lanterns has since evolved into the vibrant and festive event that is celebrated today.

Lantern Festival Activities

Today, the Lantern Festival is celebrated with various activities and traditions. The most iconic feature of the festival is the lanterns themselves, which come in all shapes, sizes, and colors.

Another tradition of the Lantern Festival is eating sweet dumplings made from glutinous rice flour served in a syrup or soup. Called "tangyuan" or "yuanxiao", these dumplings may have sweet fillings made out of peanut, sesame, or red bean paste. The circular shape of tangyuan or yuanxiao and the bowls they are served in symbolize family togetherness, suggesting that enjoying these treats during the new year may bring about family harmony, happiness, and good luck.

During the Lantern Festival, children also venture out at night carrying paper lanterns, engaging in the tradition of solving riddles attached to the lanterns.

The Lantern Festival in Taichung

This year, the Central Taiwan Lantern Festival is being held at Taichung’s Central Park. As this being the Year of the Dragon, the festival features many dragon-themed lanterns and displays.

The main attraction in the park is a dragon lantern that is 76 meters (250 ft)  long and 27 meters (89 ft) wide. 

The main dragon lantern at the Central Taiwan Lantern Festival all lit up. Source: Taichung City Government Tourism and Travel Bureau.

The dragon is a symbol of power, strength, and good luck in Chinese culture, making it a fitting theme for this year's festival.

One of the highlights of the festival is the free paper dragon lanterns that are given out to visitors. These paper lanterns are a popular souvenir, and people often line up in long lines to get one. Here, folks are lining up for the lanterns an hour before they started handing them out!

And this is what they all were waiting for! Inside is a LED light that makes the lantern light up.

Lanterns Galore

Many organizations like government offices or schools create elaborate themed lanterns to put on display. At night, throngs of people come to see the lanterns all lit up in their full glory.

Even tea-themed displays are on show at the Central Taiwan Lantern Festival!

The Lantern Festival in Taiwan is a wonderful celebration of culture, tradition, and community. Whether you are a local or a visitor, if you happen to be in Taichung, it's well worth a visit to the Central Taiwan Lantern Festival!

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The Components of the Set

This set includes three components: A 150 ml porcelain lidded cup with a strainer spout, an accompanying bowl, and a tasting spoon. All you need in addition to these is a tea cup to begin tasting tea like a pro!

The bowl is also very useful on its own for quickly examining the tea leaves by brewing them directly in the bowl, which is commonly done in the tea industry. The ceramic spoon perfectly accompanies the bowl brewing method by allowing you to fully examine the tea leaves as they unfurl and also to smell the aroma wafting from the spoon after it is dipped into the bowl of brewing leaves. This is an essential aspect of quality assessment that is also perhaps the most subtle. It requires experience to assess the aromatic qualities of a tea with a tea spoon!

Both of these brewing methods, referred to as "cuppings," are an essential aspect in tea production, quality assessment for procurement, as well as tea competitions.

Uniformity: The Foundation of Assessment

The fundamental purpose of the tea judging set is uniformity. It allows you to brew your tea consistently, using the same quantity of tea leaves, water temperature, and brewing time. This standardization provides accurate comparisons between different batches of teas. Whether you are a tea merchant evaluating various batches of tea from a single harvest or comparing teas from different seasons, the tea judging set ensures that each tea tasting is consistent.

Cup or Bowl: Versatility at Its Best

The Professional Tea Judging Set offers flexibility in its use. Both the cup and the bowl have distinct advantages. The cup provides a more comprehensive evaluation of the tea, allowing you to experience the aroma of the tea brewed leaves and also get a clear visual assessment of the color and transparency of the brewed tea. This comprehensive assessment is especially valuable in the context of tea competitions as well as by merchants in their procurement of tea.

The bowl brewing offers the most expedient assessment, while still providing a clear representation of the tea leaves, how they were processed, and finally how the tea tastes as it brews. With bowl brewing, you get to taste the tea when it is still light, and as it becomes stronger the longer it brews.

No Need for Precision

You don't need to be overly precise when measuring the tea leaves. While a scale is optimal, it's not essential. A simple tablespoon or the included spoon can be used for measuring, as the primary goal is to maintain uniformity for comparative assessments. 

Repeatable Assessments

Similar to using a small teapot for Gongfu brewing, the judging cup can also be used for multiple infusions. It allows you to brew the same tea repeatedly, which is useful for observing how tea leaves evolve and behave in successive infusions. 

Up Your Tea-Appreciation Game!

In conclusion, the Professional Tea Judging Set is a must-have tool for any tea enthusiast who desires to explore the intricate world of tea tasting and tea assessment. 

Watch the Video!

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We just recently put our spring 2023 batch of Tie Guan Yin Oolong Tea on the shelf. We purposely allowed it to rest for more than four months before packaging it up to put in the store. This allows the roast to settle and mellow, bringing forth a more complex and refined flavor profile. We are always impressed at how this tea brews a luminescent rich copper-toned brew — portraying the skill and finesse of how it was roasted several times for a total of about 50 hours.

Both the color of the brewed tea and the flavor profile are not prominently expressive of a heavily roasted oolong. It's more of an integrated profile of earthy, mineral, leather, tobacco, campfire, and tangy fruit qualities. This is why Tie Guan Yin Oolong is a distinguished tea. It stands on its own. We wrote a blog post about why it is distinguished, because — well, people should know!

All the images above are of the spring 2023 batch that is in store now. Before moving on to the the source of this tea, and the challenges of organic tea farming, we want to bring your attention to the way these tea leaves are rolled — in the fashion of a traditionally made Oolong Tea in that they are not so tightly rolled. Our source does all the work himself. It's literally a one man operation after the leaves have been fixed by tumble heating. He rolls the leaves in his home without the use of a hydraulic compressor that makes the leaves more tightly rolled. A well-oxidized Oolong Tea that is heavily roasted requires skilled, nimble rolling and drying. The appearance of these leaves is testimony to this arduous work.

This is the wall of awards in his tiny tea "studio factory". We've never seen anything like it elsewhere. It's the most solo artisan set up that we know of here in Taiwan. So, now let's touch upon his farm practice, and what a volatile prospect it is to grow tea organically on his land. In his current operation, he sources the bulk of his raw leaf material from conventional tea farmers in the nearby Pinglin tea growing region, and combines that with his own organically farmed produce of the Tie Guan Yin tea strain — when he has a crop to harvest.

These are a handful of leaves picked from his current winter crop on the lower plot of organically farmed Tie Guan Yin tea strain. This season's yield has mostly been lost to the effects of the mosquito tea bug. Long term infestation on a seasonal basis will eventually compromise the health of the tea trees and consequently the sustainability of farm production. So, our friend is carefully considering how to proceed. He may have to take out the whole plot of trees and plant a new generation, and then determine how to not sacrifice his land use in the future. 

Check out the video of our visit to get a fuller picture of this source, and our visit to his home in Maokong, Muzha, Taipei, Taiwan!

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Just getting to do the first home cupping of our new fall batch of Shan Lin Xi High Mountain Oolong Tea! We of course tasted it in the farmer's home before procuring it, and knew it was quality, but brewing it at home is the definitive assessment. Logically, it primarily has to do with the water that is used to brew the tea leaves, but there are many contributing factors that determine our experience of a cup of tea — including what we ate for lunch (if it's an afternoon tea session)! So, we feel most assured about our take on a given tea when we have brewed it at our own tea table. And this brew shown above was a pleasure.

These leaves were harvested about two months after the tea trees were pruned, following the summer harvest. The fall growth is all tender new leaf material without fibrous stem material. This allows for much more uniform processing of the leaves, in the removal of moisture and oxidation. This batch was harvested about 3 weeks later than usual in the growing season due to the pruning that followed summer harvest — late enough to forfeit a winter crop. This is a significant economic compromise for the farmer, but that is simply how it works out over cycles of responsible and sustainable farm management.

Although there was a light, wispy fog up at the tea garden by 10 a.m. on the day of harvest, the leaves were transported down the mountain — from 1500m on the farm to about 700m elevation at the factory. It was a warm and sunny day in the village where the leaves were processed, offering optimal withering conditions. The character of the brewed tea is a classic fall batch — not overly fragrant, but substantial in both its aromatic and flavor profile. A smooth, balanced brew that results from tender leaf material and skillful processing. 

Check out the video of our ride up to the farm on the day of harvest and get a feel for where these tea leaves grew!

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Alishan High Mountain Jin Xuan Oolong was the first of three different types of tea we cupped last week on our fall 2023 sourcing trip to Alishan Tea Country. Of the three batches of Alishan Jin Xuan being brewed above, we chose the one with the most pronounced buttery/creamy note that is characteristic of the Jin Xuan/Tai Cha #12 cultivar — also known as "milk oolong". This batch was also the most oxidized — resulting in a full bodied, balanced brew.

We've befriended these resident professional tea makers over the last several years, including days and nights spent at the factory in Li Shan far to the north. They process tea leaves more than anyone we know — working for weeks at a time during harvests. Their skills are top notch, hidden by their simple, friendly and humble mannerisms.

The weather held out on our way up the mountain and during the four hours we spent at the factory that day, but it was pouring rain my early afternoon when we headed back down to the flatlands with our fall bounty of freshly harvested High Mountain Tea! Learn all about this fall batch of Alishan High Mountain Jin Xuan Oolong in the tasting video below!

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It was quite the tea cupping when we visited our source of both Alishan and Li Shan High Mountain Oolong to taste the recent fall harvest. We cupped three different types of tea overall, drinking tea for about three hours straight! But for now, we'll focus on Alishan High Mountain Oolong Tea — fall harvest.

We sourced both summer and fall harvests of Alishan High Mountain Oolong Tea from our friends in Ruifeng, Meishan Township. The central mountain range on Taiwan got lots of rain throughout August, but Alishan is the southernmost High Mountain Tea growing region, and gets more sunshine than its northern neighbors.

Our new fall batch is a noticeably more substantial brew, with a smooth, creamy composition and a fresh herbal aromatic profile. The leaf material is less mature than the previous summer crop, and offers amore substantial and flavorful cup of tea. Check out the tasting video for the full scoop!

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Understanding the Ghost Festival

The Ghost Festival, often referred to as Ghost Month, is deeply rooted in Taoist and Buddhist beliefs and happens every year on the seventh month of the lunar calendar. It is a time when the living pay respects to their deceased ancestors and make offerings to wandering spirits. The belief is that during this month, the souls of the departed are released from the underworld, and they seek sustenance and attention from their living relatives.

Temples Alive with Activity

During Ghost Month, Taoist temples across Taiwan come alive with activity. It's not unusual to find small temples, like the one we stumbled upon during a tea run, adorned with vibrant decorations and bustling with worshippers and curious onlookers.

One striking feature that catches the eye is the traveling puppet theatre often set up near temples. These puppet shows, known as "Budaixi," are an integral part of Ghost Month traditions. They depict ancient legends and tales from Chinese folklore, offering entertainment and spiritual nourishment to both the living and the spirits.

Elaborate Offerings and Rituals

One cannot talk about the Ghost Festival without mentioning the elaborate offerings and rituals that take place. In front of the temple we visited, we witnessed a ceremonial tent adorned with a stunning array of offerings.

These offerings include food, incense, and other symbolic items, all carefully arranged to appease the spirits and deities.

The food offerings are particularly significant, as they are meant to ensure that the hungry spirits find sustenance. It's common to see a variety of dishes, fruits, and even locally grown rice, like the 純正濁水米 (Chun Zheng Zhuo Shui Rice) we noticed. The belief is that by offering these items, the living can garner the blessings and protection of the gods while also placating the wandering spirits.

Honoring Ancestors and Wandering Souls

The 15th day of the seventh lunar month is the climax of the Ghost Festival. On this day, people across Taiwan pay their respects to their ancestors by setting up altars in front of their households. These altars are adorned with incense, candles, and offerings of food and drink. It's a time for families to come together, remember their ancestors, and seek their blessings and protection.

Apart from honoring ancestors, the 15th day is also dedicated to "good brothers and good sisters." These are the wandering ghosts who may not have living relatives to pray for them. Temples play a crucial role in providing a place for people to make offerings on behalf of these wandering spirits, ensuring that they too are remembered and cared for during Ghost Month.

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The Spiritual Significance

While the Ghost Festival is a fascinating spectacle of rituals and customs, it holds deep spiritual significance for people in Taiwan. Beyond the colorful displays and captivating performances, it's a time for introspection and a reminder of the interconnectedness between the living and the departed.

The belief in the existence of spirits and the importance of maintaining harmony with them is a fundamental aspect of culture on the island. The Ghost Festival serves as a bridge between the realms of the living and the dead, allowing for communication and mutual respect.

Conclusion: A Window into Taiwanese Culture

In Taiwan, the Ghost Festival is more than just a series of rituals and traditions; it's a reflection of the deep-rooted spiritual beliefs and cultural heritage of the island. The elaborate offerings, temple ceremonies, and puppet shows all come together to create a unique and captivating experience during Ghost Month.

So, if you ever find yourself in Taiwan during the seventh month of the lunar calendar, be sure to immerse yourself in the customs and rituals of the Ghost Festival. It's a window into the rich tapestry of local culture, where the past and present, the living and the dead, coexist in a harmonious celebration of life and spirituality.

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The tea garden that produced our summer 2023 batch of Shan Lin Xi High Mountain Oolong is an especially foresty plot of tea — especially in its current state! The owner of this plot of tea initially planted a lot of trees that have grown to nearly full size. The tea trees themselves have also been allowed to grow taller than usual, and were not trimmed after spring harvest.

Early May to early July is when the tea leaves grow the fastest. If the tea trees were trimmed after spring harvest, the new growth would have been more prolific and grown even more quickly. Allowing the plants to continually to grow naturally — without being trimmed — produces leaves with relatively more substance, having grown a bit more slowly. In other words, the tea trees were not forced to quickly regenerate. We believe this produces a better quality produce for the summer growing season.

Generally, shade trees are kept to a minimum in conventional high mountain farming methods, simply because more shade means less prolific growth of tea leaves. But again, during this growing season, when the sun is quite strong — more shade is beneficial for quality leaf material. Of course, it provides a relatively more natural environment as well. 

Our friend who manages this farm told us that he plans to prune back both the shade trees and the tea trees following next spring's harvest. So by this time next year, this mountainside will look a lot different — for a year or two anyway! It was a beautiful day up on the mountainside that day of harvest, and this batch of tea was processed at a factory very nearby the farm at about 1,500m elevation. This also was a plus, given the heatwave we were having that week! The cool mountain air was much more conducive to optimal solar withering conditions. Overall, we feel like we got lucky with this batch of Shan Lin Xi High Mountain Oolong Tea!

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We have two ongoing sources of our Alishan teas. Each harvest, we taste the daily batches of tea from both sources together to compare their individual characteristics, and choose the one we like most. This season we cupped five days of harvest — two from one source, and three from the other. After tasting all five together, over two infusions, we took a quick lunch break, and came back to brew three out of the five once again.

The bowls of tea in the photo above were arranged that way because we wanted to get a closer comparison of the appearance of the teas on the left an right. So we pulled the middle bowl back and the bowls on either side closer together. Their appearance was strikingly similar, as were their aroma and flavor profiles. The tea on the left had a more pronounced aroma. The tea on the right had a cleaner and more integrated flavor profile. We concluded that the batch of tea we brewed on the right was harvested from a more uniformly matured crop, which gave it a more refined overall character. 

The batch on the right was most likely harvested from a plot of tea that was lightly pruned following the spring harvest. This would allow the new growth to sprout evenly and maturely more uniformly than if were just left to continue growing into the summer season  — which was probably the case with the batch on the right. You can see some larger leaves in the bowl on the left — mixed with smaller, less mature leaves.

This is an example of what occurs in a typical cupping of a seasonal harvest from one or more sources. There are many factors to consider, and aspects to be assessed, which eventually lead to decisions made. All of the batches are quite similar — from the same environment, same season, same craftsman... and yet there are noticeable differences. In the end, it's a balance of subjective preference and objective assessment of overall quality. 

Check out the tasting video below to see how the previous spring batch of Alishan Oolong compares with the new summer batch! Or even better, get some of this tea now!

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Spring harvest of Li Shan High Mountain Oolong Tea produced better results than perhaps anywhere else on Taiwan this year. This is due to the fact that the Li Shan tea producing region is at the highest elevation, making it the latest harvest in spring and the earliest harvest in winter.

The reason that later means better this year is that spring rains arrived very late, and there was little or no rain until late April. Alishan and Shan Lin Xi High Mountain Tea growing regions typically begin spring harvest at the end of April. This was delayed due to a very slow and also sparse spring crop. Li Shan was less delayed, and since the growing season is naturally later at highest elevation, it was less affected by the lack of rain in early spring.

In addition to the higher elevations alleviating the lack of rain, our source of Li Shan Tea is situated directly above the De Ji Reservoir, and is downwind from this large body of water — offering a micro-climate that is ideal for tea cultivation. On a daily basis, moisture from the reservoir rises from the valley floor and envelopes the surrounding ridges in cool fog. Indeed, this is why we decided on this farm as our ongoing source, along with the fact this husband and wife team are literally the most in-demand tea producers we know. They started with nothing 30 years ago, and have worked very hard to achieve their current status. We admire them a great deal, and they are really nice people!

The two sons of the farmer couple are now representatives of their family tea enterprise, and we work with the younger son — simply because he and his wife were who we met upon showing up out of nowhere at their factory on a motorcycle some years ago! He presented us with the days of harvest that followed a few days of rain after the beginning of the harvest. When we visited, their were still two or three days to go, but we felt that the "middle days" most likely offered the prime crops. There were significant variations among the four days of harvest shown above. Different slopes on the ridge grow differently. 

A standard tasting method in tea factories is to brew 6g of tea leaves in a tea judging bowl (approx. 150mL). This offers a visual assessment of the dried leaves, as they are brewing, and when they are fully reconstituted. The aromatic profile can be assessed by dipping the spoons in the tea as it brews. The color and clarity of the brewed tea can be assessed by pulling the leaves to one side. And finally, the tea can be tasted repeatedly — as it brews, and incrementally becomes stronger in flavor.

We eliminated one out of the four with the first infusion, then brewed the leaves a second time. This reveals a fuller spectrum of flavor that each batch has to offer. One of the three had a very soothing, smooth character, but was just a bit too oxidized to represent our spring Li Shan Tea. Another was very young leaves that produced an amazing aromatic profile, but was a bit too green and vegetal on the palate. The third was just a bit more mature than the second, and noticeably more oxidized, while remaining fresh and vibrant. This was our pick of choice. It turns out that there was only one bulk bag left from this day's harvest. So evidently, the big buyers before us chose this one as well!

If this tea sounds interesting to you, get some here!

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