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Taiwanese Oolongs

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According to some notes, the first tea plants were grown in Taiwan in the VIII century. But over time the tea tradition was lost and trees run wild. The history of the tea business began here only in the XVIII century, when the new wave of migrants from the continent brought the tea and production technologies. The northern Fujian tea tradition was set in the north of Taiwan, and the Southern Fujian tradition was set in the central regions of the island. The special mountain soil, marine tropical climate with hot summers and mild winters, abundant rainfall (over 2,500 mm per year) have created favorable conditions for the continental tea plants adaptation and new hybrids appearance.

The Taiwanese tea culture, known as “gongfucha”, was formed in 80s of the XX century due to the ideal natural conditions for the tea trees growing, quality producers’ workmanship and the demand for high quality tea caused by the economic rise in Taiwan.

There are some producing nuances in Taiwanese Oolong technology that is mostly similar to the Fujian technologies. For example, during the mountain teas manufacture the tea leaves are not dried at the end of the rolling process resulting with “mao cha” tea.  Some plane manufactures make an additional high-temperature roasting. This technology nuances are caused by the leaf specialties.

Taiwanese oolongs go both through traditional processing and GABA technology involving  no-oxygen fermentation, which allows to extract gamma-amino-butyric acid, a beneficial neurotransmitter (GABA).

Taiwanese oolongs are made several times a year. Spring (end of March - April) and winter (late October - November) are the best harvests. The summer harvest is used to make cold drinks and flavored teas.

We sell only the highest quality Taiwanese oolong! All varieties in our collection are made by hand in small farms located in the nature reserves at national and world level.

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