Tea from Taiwan

The island of Taiwan still bears its former name of Formosa when it comes to tea. Annexed by the Chinese at the end of the 17th century, Formosa began producing tea in very small quantities from plants that had been transplanted from the Fujian Province. It was only when the communists assumed power in continental China in 1949 that production was considerably increased and diversified. The island is extremely fertile and possesses ideal growing conditions: high-altitude plantations with a constant temperature of 54°F – 68°F / 12°C- 20°C and good humidity.

Wu Long or semi-fermented teas

Taiwan is well-known for its semi-fermented teas called Wu Long (Oolong), which means "Black Dragon" in Chinese.

These teas can undergo various degrees of fermentation depending on the plantation, which makes any comparison between the Chinese and Taiwanese method - which has long prevailed in the classification of Wu Long (Oolong) teas - rather pointless.

Taiwanese teas are therefore classified according to their degree of fermentation and not their method of production.