This is a rare aged Taiwanese oolong which was made using an even rarer, almost extinct cultivar, known as "White Dove". Notoriously difficult to care for and harvest, this cultivar fell out of favour as other more light and fragrant cultivars, like "Jinxuan" became popular. However, for those who enjoy something darker and more complex, this aged oolong will be a wonderful treat. With notes of cacao, wood and fruit and a creamy, buttery mouthfeel, this tea is meant to be slowly savoured.

2015 White Dove Oolong

Pouchong (or "Baozhong") is one of Taiwan's oldest tea traditions. As a very lightly oxidized oolong with twisted and slightly curled leaves, instead of the ball-rolled oolongs that is often associated with Taiwan's oolongs,  Pouchongs are known for being delicate and floral. This particular Pouchong is harvested in the winter season, where cool temperatures concentrate the leaves' natural sweetness and aroma. The result is a tea with an intoxicating floral fragrance with a thick, almost viscous sweet, milky aftertaste that develops more and more through the brews. Expect notes of jasmine and orchid, a smooth creamy mouthfeel, green vegetal undertones, and a velvety finish in pale golden liquor.

2025 Winter Wenshan Pouchong

This is an extremely rare Taiwanese tea. Grown on Hehuanshan at elevation 1800m, this red tea is grown in a pesticide and agrochemical free environment, thus attracting jassids to feed on the tea bushes. This creates an extremely fragrant honey-sweetness and unique waxy texture that develops through several brews. What makes this bug-bitten red tea even more special is the fact that it's been rolled into tiny pearls, in traditional oolong style, thus allowing for a slower release and more enduring steeps. 

Bug-bitten Hehuanshan Red Tea

When most tea drinkers hear "Shuixian," they immediately think of Wuyi Rock Tea — the dark, twisted-strip oolongs from Fujian's mineral-rich cliffs, famous for their "rock rhyme" (Yan Yun). However, Shuixian has had a long history in Taiwan -- records trace its arrival to Nantou County as early as the 19th century, transplanted from the mainland into the island's high mountain terroir. Our Shuixian is roasted by an experienced multi-generational tea farmer — he manages to coax out caramelized sugars and toasted aromatics while preserving the cultivar's signature orchid-like floral flagrance and woodiness beneath the fire. The result is a softer and rounder tea than the Shuixian Rock Tea we are familiar with. The parallels and differences from an Wuyi Rock Tea is what makes this Taiwan Shuixian Oolong so interesting.

Dark-roast Shuixian Oolong

A tea with a long history, Shancha is made from Camellia formosensis, a tea species native only to Taiwan which is genetically distinct from the Camellia sinensis.

Harvested from old wild bushes, Shan Cha is produced in extremely limited quantities as the remote, rugged terrain makes harvesting difficult, and the bushes are left to grow without human interference — pesticide-free and wild. The result, however, is a tea of an extraordinary balance of woodiness, sweetness and a tinge of herbaciousness. A well-rounded mouthfeel with a lingering aftertaste, this aromatic red tea is perfect to ground you.

Taiwanese Mountain Tea

Grown at 1600m in the mountains of Shan Lin Xi, instead of the Dong Ding Mountains from where this tea derived its name, this unique Dong Ding Oolong captures the characteristics of a refined high-mountain oolong grown at higher elevation. Its careful roasting reveals layers of toasted rice and toffee, balanced by a delicate berry sweetness and a lingering, chocolatey depth. An extremely comforting cup for a rainy day.

The Taiwanese Collection