The Moon Festival is a national holiday and one of the most important days for the citizens of China, Taiwan, Hong Kong, as well as other Asian countries. It is somewhat equivalent to Thanksgiving in the US and Canada. One of the most common ways to celebrate is to gather with your family and loved ones, sitting under the bright shining moon, while eating mooncakes, drinking tea, and appreciating each-others company. (Read more)
It is true that Taiwanese tea culture is rapidly changing to suit the economy and the environments of the new generation. However, we remain grateful that we are still able to sit down and enjoy a long, peaceful gong fu cha tea ceremony with some of Taiwan’s finest Alishan Oolong. The serene environment of Taiwan’s tallest, foggy mountain remains unchanged. While sipping our tea, we acknowledge the hundreds of years long journey that tea went through, as well as the hard work of the tea farmers and their dedication to quality and tradition. (Read more)
Chinese vs. Taiwanese oolong. This is a tricky topic. And for the most part, it will depend on the specific type of oolong. Of course, oolong was originally born in China, but the growing conditions and skills of the farmers allowed for Taiwanese oolong to quickly catch up to China’s quality within a couple centuries. (Read more)
Don’t worry. We assure you there were no cows employed for the production of this rich Taiwanese specialty. Although its true, after first smelling the rich, buttery scent of Jin Xuan Oolong it will be difficult not to fall in love with it. Smelling a quality Milk Oolong is reminiscent of the happiness one gets from smelling freshly baked cookies... (Read more)
There are 5 main types of tea: White, Green, Blue-green (Oolong), Black (Red) and Pu-erh.
All five derive from the same plant. What accounts for their many differences are the length of time it takes for the tea leaves to become oxidized and the processing style, which can include such methods as roasting, steaming, pan-firing and aging. (Read more)