Unlike non-fermented Japanese Green Tea, Taiwanese Green Tea is lightly fermented, about 5%, making the tea less pungent and less bitter than Japanese Green Tea. After it is picked, the fresh leaves go through a short withering process. The leaves of Taiwanese Green Tea have a natural bright jade green color with white color on the tips. When brewed, the tea liquor has a clean and light green color with vivid freshness and subtle green grass smell. The tea brings you a very brisk feeling, mixed with a savory dried nori palate and a sweet herbaceous taste.

• Fermentation 5~10%
• Roasting 5~10%

“Dark dragons” is what this tea’s name means in Chinese, oolong teas are semi-oxidized leaves that make up the wide category in between green and black tea. Diverse and deliciously complex, oolongs contain an entirely new universe of flavor and skilled craft. Handcrafted, hand-coiled, hand-rolled; they’re the most labor-intensive of teas, developed by tea-makers to produce the most unique flavors. In taste, they range from fresh and fragrant, to mellow and warming, to dark and intense; all depending on the level of oxidization and type of cultivar used.

High mountain Oolong Tea is grown on mountains over 1000m height in Taiwan’s central region. The brewed tea is yellow colored with a long-lasting and powerful taste.

• Fermentation 25~35%
• Roasting 20~30%

Unlike India Assam teas are often considered strong and astringent. Taiwanese Black Teas are lighter and releases natural honey aromas. This special flavor can only be created with help from tea grasshopper. It is made from tea plants that are grown in a completely pesticide-free environment. When the young buds sprout, the leaves are eaten by cicadas. Later when the leaves are cooked, this adds to a naturally sweet and flowery aroma. When the tea is brewed, the leaves produce a rich amber color, with a refreshing fragrance. A light sweet flavor remains as an after taste in the mouth.

• Fermentation 10~20
• Roasting 15~25%

Scented tea is made from different types of finished tea leaves that are scented slowly with different fresh flowers to absorb aroma and flavor. Our scented tea is made with traditional methods, using fresh only flowers. The tea has already absorbed the aroma during the slow processing. Tea has a character of slowly absorbing any flavor and aroma around, meaning quality scented tea will take at least 2-3 weeks to fully absorb the scent. For high quality scented tea, the tea must be scented with fresh flowers for hours at a time, multiple times.

• Fermentation 15~25%
• Roasting 15~25%

Since 1935, LuYuan Tea has…