Teahouses have become a distinctive part of Taiwan's culture. People go for the ambience and to have a good cup of tea.

You can find teahouses all over the island. Spending a few hours in pleasant surroundings over a pot of best oolong tea is as easy and every bit as fashionable as finding a cup of coffee in one of the popular coffee shops. Some people go to teahouses for tea, others go just for the ambience.

Dong Ding Oolong is one of the most famous teas of Formosa Oolong. The original cultivation area of ​​Dong Ding is very small, but the annual amount produced by Dong Ding is high. This tea was classified according to flavor, taste and aftertaste.

The ideal leaf structure for hand-picked tea is 2-3 leaves, a bud and a stem. When tea is harvested by hand, farmers can choose the ideal part of the plant that is most suitable for high-quality brewing, and usually these are the new growth of the tea bush (2-3 leaves, bud and stem).

Sometimes we get questions from our customers why Taiwanese milk oolong is not as “milky” as the tea they used to buy.

To answer this question, let's consider the technologies by which milk oolong can be produced in the order of "legitimacy" to be called true milk oolong.

We get a lot of questions, where people ask: What is the difference between oolongs from Taiwan and China? Why Taiwan tea is more expensive compare with tea from China?

First of all look on the map of that part of the world and compare China Mainland and Taiwan.

Sometimes when brewing tea, you can notice small oily spots floating on the surface of the brewed tea. This can happen when brewing tea which has been roasted, for example, in a large pan or wok.

Have you ever wondered why Japanese green teas are so bright green, while Taiwanese and Chinese ones are not. The reason lies in an additional process called de-enzyming or fixation.