Cloudy Valley, Formosa tea

Taiwan’s tea cultivation began during the Qing Dynasty in the early 19th century. Initially introduced from Fujian, China, tea plants adapted to Taiwan’s climate and geography. During the Japanese colonial era, research and development led to the creation of unique tea cultivars. These were later refined and expanded upon by Taiwan’s Tea Research and Extension Station, resulting in many new varieties. Taiwan’s diverse terrain, temperate climate, and fertile soil are ideal for growing high-quality tea.

Major Tea Regions in Taiwan

1. Northern Taiwan
   • Locations: Pinglin (New Taipei City), Fuxing District (Taoyuan City).
   • Key Teas: Baozhong tea, green tea.
   • Notable Production: Oriental Beauty tea from Hsinchu.
2. Central Taiwan
   • Locations: Lugu and Mingjian (Nantou County).
   • Key Tea: Oolong tea, especially Dong Ding Oolong.
3. High-Mountain Areas
   • Locations: Alishan, Lishan, Shanlinxi.
   • Key Teas: High Mountain Tea known for its rich aroma and sweet, fresh flavor.

Tea Cultivation Factors

1. Varieties
   Taiwan produces a wide range of teas, including Qingxin Oolong, Qingxin Damo, Jin Xuan, Cui Yu, and Ruby Red (Hongyu). Each variety requires specific cultivation methods.
2. Altitude
   High-altitude areas such as Alishan and Lishan provide favorable conditions for tea cultivation. The significant temperature difference between day and night enhances flavor development, a hallmark of Taiwan’s teas.
3. Tea Garden Management
   Tea plants are maintained through regular pruning and weeding to ensure clean gardens and healthy growth. Adequate sunlight and proper drainage are crucial for optimal tea cultivation. Some tea gardens adopt organic or natural farming practices, minimizing the use of chemical pesticides.