Customer Inquiry: I’ve seen Lishan High Mountain Tea priced at NT$300 for 300 g, but also NT$1,500 for 150 g. Why is there such a huge price gap? I want to buy good Lishan High Mountain Tea, but I’m not sure where to start. Could you provide an introduction to Lishan High Mountain Tea to
Customer Inquiry: Hello, do you carry machine-harvested high mountain tea? This year’s spring tea is of pretty good quality, and I’d like to wholesale some to sell in China, but hand-picked tea is simply too expensive. Lishan, Yushan, or Dayuling are all fine, but machine-harvested Alishan tea would be even better. Thank you~ Chang Hsing
A netizen asks: Hello Liao Chang Xing. I’m interested in the tea industry and would like to start by experiencing tea harvesting work. May I ask how much tea pickers currently earn per day, how long the daily work hours are, and how much tea needs to be harvested before one can apply? How Much
Alishan High Mountain Tea is one of Taiwan’s three major high mountain teas. Its primary production areas are located in Meishan Township, Zhuqi Township, and Alishan Township within Chiayi County. Famous tea regions include Zhangshuhu, Fenqihu, Dabang, Shizhuo, Xiding, Taihe, Ruili, and Lijia, at elevations ranging from 1,000 to 1,700 meters. The main tea varietals
The brewing method for charcoal roasted oolong tea is similar to regular oolong tea, and is best brewed in a clay teapot or Yixing teapot. Mountain spring water boiled to 100°C is the most ideal choice. For a 150ml teapot, use 6g of tea leaves, or adjust to your personal preference. Here is the common
The defining characteristic of charcoal-roasted oolong tea lies in its heavy fermentation process, followed by traditional wood-firing. The resulting tea leaves feature the floral and fruity notes brought by heavy fermentation, the rich aroma of the roast, and, most distinctively, the unique charcoal fire aroma from the wood used in the firing process. This fragrance
Dayuling Tea is produced along the Central Cross-Island Highway between the 100K and 105K markers, at altitudes ranging from 2,100 to 2,600 meters. Due to the high altitude and cold weather, Dayuling Tea features a distinct fruity aroma and an ethereal, cooling aftertaste that tea lovers deeply cherish. Well-known tea gardens in Dayuling include the
Customer Question: Do you offer machine-harvested Assam black tea? Hand-harvested tea costs over NT$2,000 per 600 g, but I heard machine-harvested Assam black tea is only NT$300. I’m looking to buy it as an ingredient for milk tea. Chang-Xing Tea: Hello, and thank you for your inquiry. We do not sell machine-harvested Assam black tea
Customer Inquiry: I recently went to Alishan to source tea and noticed that Qingxin Oolong is generally higher in price than Sijichun and JinXuan, often selling for NT$1,200 or more per 600 g. I’ve heard that machine-harvested oolong tea is also of good quality, but I’m not sure if that’s true. If so, how much
The Dayuling tea region primarily harvests spring and winter teas, but autumn tea is actually produced here as well, and the quality is quite good. Dayuling autumn tea is harvested around August. Although it’s called autumn tea, Dayuling sits at a high altitude where summers and autumns are far from hot, with nighttime temperatures dropping
Dayuling Spring Tea is the season with the highest yield and best quality in the Dayuling tea region. Because the tea region is located in high mountains above 2,200 meters, the cold growing season causes the tea leaves to grow slowly. While lowland teas begin harvesting in March, Dayuling Spring Tea isn’t harvested until May,
The harvest period for Dayuling winter tea begins in late September. The highest-altitude 105K and 104K plantations are harvested first, followed sequentially by 102K, 100K, 97K, and 98K, with the harvest wrapping up in October. Due to Dayuling’s high altitude and early arrival of winter, the tea plants grow less than they do in spring.
The traditional method of harvesting tea is hand-picking, which remains the most common harvesting method in Taiwan today. In addition, there are shear harvesting and machine harvesting. Shear harvesting is relatively rare in Taiwan, while machine harvesting is more common in mid- to low-elevation tea regions due to its speed and low cost. Below is
Taiwanese tea harvest seasons are generally divided into four distinct periods corresponding to the four seasons: spring, summer, autumn, and winter. These harvest periods are primarily determined by the traditional Twenty-Four Solar Terms. Historically, tea harvested in each period was named after the corresponding solar term. The timing of the harvest has a massive impact
Different tea varieties and types involve slightly different harvesting processes. For Taiwan oolong tea, the ideal harvesting stage is one bud with two leaves or one bud with three leaves. Important guidelines for harvesting include avoiding “fish leaves” (the small, low-grade leaves at the base of the shoot) and leaves wet from rain. Tea harvested
