1. Dongding Oolong Tea: The earliest developed tea species. Due to its good adaptability in Taiwan, it is also distributed at a wide altitude and is suitable for planting in high altitudes and foggy hillside areas. . Its characteristics will develop its own uniqueness depending on the region and climate. The smell is fragrant, the taste is mellow, and the tea soup is golden in color.
2. Jinxuan Tea: Taiwan Tea No. 12. Jinxuan tea is the second largest type of tea in Taiwan and is widely cultivated at mid- and low-altitudes. It is characterized by a milky aroma, with obvious white pekoe at the end of the tea leaves, and a sweet taste. It is very popular among young tea drinkers because it has the strongest aroma among tea leaves. One of the special tea species.
3. Jade Tea: Taiwan Tea No. 13. Mainly planted in the pine and cypress tea areas, harvested mainly by machinery, the yield is high and it can be produced all year round. The characteristic of tea is also the aroma part, which is floral. Four Seasons Spring Tea: Mainly planted in the pine and cypress tea areas, it has the largest output in a year and can be harvested five times. It is mainly harvested mechanically. The tea leaves have a light floral aroma and a mellow taste, closer to oolong tea.
4. Alishan High Mountain Tea: An indicator of Taiwan’s high mountain tea, the high-altitude tea area at an altitude of 1100 to 1600 meters is shrouded in clouds and fog all year round, with short sunshine on weekdays. The soil is quite suitable for the growth of tea, and the climate and water quality are extremely good. Excellent, completely picked by hand, the tea color is emerald green and clear, showing an elegant natural milk aroma, the taste is refreshing, smooth and sweet, and has a wonderful mountain flavor. It has a thick mountain flavor, and the elegant aroma excites a pure and sweet taste. The taste and throat rhyme are endless.
5. Shanlinxi: The Shanlinxi high mountain tea area is 1,600 meters above sea level. It is shrouded in clouds and fog all year round, with fertile soil and moderate rainfall. The Shanlinxi high mountain tea produced can show the unique tea color of the mountains, so it is widely popular for tea drinking. People like it. The characteristics of Shanlinxi tea are: bright color, clear honey-green water color, rich activity, sweet and refreshing taste, and it is very smooth to drink.
6. Lishan High Cold Tea: The Lishan Tea Park in Taichung County is generally located in the high-altitude tea area with an altitude of 1,700 meters to 2,500 meters. The Lishan Tea Area consists of Hehuan Mountains, Cuifeng, Entering the relay industry road, Cuiluan, North-South Line, Huagang, Fushou Mountain, Lishan to Tianfu and Wuling are the highest tea-producing areas in Taiwan. The altitude ranges from 1,700 meters to 2,500 meters. The tea mountains are surrounded by clouds and mist all year round, so tea grows. In the mist and rain.
7. Honey-flavored tea (Oriental Beauty): The appearance is similar to the general hemispherical oolong tea, with a pekoe core and tail. The honey flavor and sweet water characteristics of the Oriental Beauty tea production method are the same as the frozen top oolong tea production method. The taste and throat rhyme are made by capturing the advantages of both. After the tea leaves are bitten by the "tea green cicada", due to the healing ability of the plant itself
8. The force will cause the leaves to The enhanced activity of "tea polyphenols" and the increased content of "tea tannins" are also the reasons for the special flavor of this tea.
9. Ancient-style oolong tea: Following the ancient traditional oolong tea making method, the fermentation is sufficient and the "green leaves are edged with red edges", retaining the more original oolong tea flavor and aroma, which is very unique, and also contains ripe fruits. The ancient flavor of oolong tea is guaranteed to make you miss it once you drink it once.
10. Charcoal-cultivated tea: The tea-making process is changed to charcoal baking, and charcoal fumigation is used to remove the water in the tea leaves until the tea has the aroma of charcoal-cultivated tea. The tea is moderately charcoal-cultivated. , the characteristics of tea are its strong aroma and resistance to soaking.