The spine of tall mountains running Taiwan's length provides an excellent environment for the cultivation of aromatic oolongs: sweet, floral, spicy, oily, and creamy. The connoisseur of Taiwanese teas will thereby be provisioned with a little of each; the beginner with a good opportunity to deepen one's knowledge.
(Image for illustrative purpose only; see list below for current selection.)
Teas Included:
For best results in gongfu cha, brew in the traditional gaiwan or in a Yixing teapot. Too high a water temperature would burn the leaves, resulting in a bitter taste.
See individual product pages for more specific brewing recommendations.
Europe (English)
Europe (German)
USA (English)