Taiwan’s staggering slopes, high elevations, thick fog, fragrant flowers and bright sunlight create an ideal environment for a vibrant oolong tea culture. Compared to their sister teas in China, Taiwanese oolongs have lower oxidation levels (15 to 40%, as opposed to 40 to 80%). The emphasis is on greener color, spicier, vegetal sweetness, and in the intense aroma specific to this region’s crops. The majority of Taiwanese oolong is harvested from the Nantou region, from the famous Tung Ting mountain in spring and winter, to outliers like the Taiwan Beauty from Shinju (harvested in July) illustrate this style’s delicious diversity. The remarkable teas showcased in our collection are world-renowned for their consistently high quality. Savor our exquisite Taiwanese oolongs as often as you can—they gracefully withstand six to eight steepings.