Taiwanese green tea is produced in limited quantities, primarily in Sanxia District, New Taipei City. The main varieties are Taiwanese Longjing and Taiwanese Biluochun. Unlike Chinese green teas, Taiwanese green tea is mainly made from the “Qingxin Ganzhong” cultivar. Its unique flavor profile differs significantly from Chinese Longjing and Biluochun, giving Taiwanese green tea its own distinct character. Here is an introduction to Taiwanese green tea:
Taiwan Sanxia Biluochun Green Tea: This is the most widely produced green tea in Taiwan, primarily cultivated in Sanxia District, New Taipei City. The main tea cultivar is Qingxin Ganzhong, along with small amounts of Qingxin Oolong and TTES No. 12 (Taiwan Tea No. 12). It is characterized by its vibrant green appearance, prominent downy buds, glossy dry leaves, and bright green liquor. As a non-fermented green tea, it offers a fresh and natural taste that highlights the tea’s original aroma.
Taiwan Sanxia Longjing Tea: Taiwanese Longjing tea is a non-fermented green tea mainly produced in the Sanxia tea region of New Taipei City. It is primarily crafted from Qingxin Ganzhong tea trees, with minor amounts of Qingxin Oolong and TTES No. 12. Longjing tea undergoes no fermentation and no withering, and is pressed into a flat, beautiful shape. Tea harvested before Qingming Festival is known as “Mingqian Longjing” and represents the highest quality. It features a flat, jade-green appearance, a yellowish-green liquor, and a fresh, natural flavor.