Taiwan tea originates from Fujian, China, and besides preserving traditional Chinese Fujian oolong teas such as Tie Guan Yin and Wuyi oolong, it has diversified with the influence of the subtropical island climate to develop various types of oolong teas. Below are common types of Taiwan oolong teas:
Dong Ding Oolong Tea: Originally from Lugu Township, Nantou County, Taiwan, it has expanded to the entire Nantou County. It has a semi-ball shape and is characterized by medium to heavy roasting, resulting in a rich and mellow flavor. It is considered one of the two most representative traditional oolong teas in Taiwan alongside Baozhong tea.
Tie Guan Yin Tea: Originally produced in Fujian, China, it spread to Taiwan with migration. The main production area for Tie Guan Yin tea in Taiwan is in Taipei City, characterized by heavy roasting and light fermentation.
Dongfang Meiren (Oriental Beauty) Tea: Produced throughout Taiwan, it is strip-shaped. The tea leaves used are affected by the bite of the small green leafhopper, and after processing into oolong tea, it emits a sweet fruity aroma. It belongs to the category of lightly or moderately roasted and heavily fermented oolong teas, possibly having the heaviest fermentation among Taiwanese oolong teas.
Red Oolong Tea: Produced throughout Taiwan, it has a semi-ball shape. Similar to Dongfang Meiren tea, it is made from tea leaves affected by the bite of the small green leafhopper. The difference lies in its semi-ball shape, and it undergoes heavier roasting.
Lightly Fermented Oolong Tea: Mainly produced in central Taiwan’s Nantou County and Taichung City. It has a semi-ball shape and is characterized by light fermentation without roasting or with light roasting. Taiwanese high mountain oolong tea falls into this category as well.
High Mountain Oolong Tea: Mainly produced in central Taiwan’s Nantou County and Taichung City at altitudes ranging from 1000 to 2600 meters. It has a semi-ball shape and is a type of lightly fermented oolong tea. The distinguishing feature is that it is cultivated at elevations above 1000 meters, where the cold mountain environment and significant temperature differences contribute to the high sweetness and low bitterness of high mountain oolong tea.
