After nearly six months of hunting down the best teas in Taiwan for this collection, I have finally found them! There's a Ruby Red 18, an Alishan, a Cui Feng... and I swear, each one is the best I've ever had.
Each tea is wonderfully unique, handcrafted, and comes with its own story.
Let me introduce you to the collection.
Ruby Red 18 - 紅烏龍
Ruby Red 18 is an oolong tea known for its balance of sweetness and complexity. Derived from a specific cultivar known as Qin Guan, it is unique to Taiwan.
The taste
Ruby Red 18 offers a smooth, chocolate-y taste with a lingering sweetness, complemented by rich caramel notes. Brewed to a vibrant reddish-brown, this is a tea which balances the characteristics between an oolong and a black tea.
The story
After several weeks based in Taipei, I decided to enrol into yet another tea school. Here, not only was I able to truly study Taiwanese teas, their processes, flavours, and histories, but I was also taught by some incredible tea masters.
After six weeks of classes, my tea teacher and I sat down to taste test Ruby Red 18 - for over four hours. The one that I chose for this collection absolutely blew my mind: it was malty, sweet, and and tasted a little like caramel. It was perfect.
The first tea of Eisa Tea Co.'s Taiwanese Collection had been discovered.
To brew Ruby Red 18
Tea Amount: Use 1 teaspoon (about 3 grams) per 6-8 oz (180-240 ml) of water.
Water Temperature: 85-90°C (185-194°F) to bring out the smooth caramel and fruity notes without bitterness.
Steep Time: Steep for 30 seconds to 1 minute for the first infusion (Gongfu style) or 2-3 minutes if brewing Western-style.
Rebrews: Rebrew 3-5 times, increasing the steep time by 15-30 seconds for Gongfu style or 30-60 seconds for Western-style with each infusion.
Dong Ding Oolong - 凍頂烏龍
Dong Ding tea has been produced for over a century, making it one of Taiwan's oldest oolong teas. It is loved for its rich, creamy flavour and floral aroma.
The taste
Dong Ding is loved for its variety, with oxidation levels ranging from 20 to 70 per cent, allowing for a diverse range of flavour. This one has been oxidised at around 55%, making it smooth and velvety whilst still maintaining roasted, nutty notes.
The story
I actually found this tea by accident! By this point, I had been in Taiwan for two months, and couldn't quite decide between a high and low oxidised Dong Ding - some days I loved the light flavour, other days I wanted something with a bit more oomph.
And then out of nowhere, a local tea family contacted me through an online tea group and invited me to a tasting at their house - and I discovered this Dong Ding that ticked all of the boxes!
To brew Dong Ding Oolong
Tea Amount: Use 1 teaspoon (about 3 grams) per 6-8 oz (180-240 ml) of water.
Water Temperature: 90-95°C (194-203°F) to enhance the rich, creamy, and floral notes.
Steep Time: Steep for 30 seconds to 1 minute for the first infusion (Gongfu style) or 2-3 minutes if brewing Western-style.
Rebrews: Rebrew 4-6 times, increasing the steep time by 15-30 seconds for Gongfu style or 30-60 seconds for Western-style with each infusion.
Shengtai White - 生態日茶
Shengtai White Tea is a very unique tea made from Jinxuan oolong which has been processed into white tea. I think it tastes a little as though you've taken a bite into a freshly washed peach.
As this tea is only harvested during spring, the biodiversity in the region enhances the flavour complexity as the local flowers bloom. It's pretty special.
The taste
Brewed to a pale golden hue, Shengtai White Tea features a delightful mixture of honey notes complemented by hints of guayusa and apricot.
The story
Whilst travelling the north of Taiwan, I made a friend called Jiu. Jiu was a young engineer with a passion for meeting foreigners and he absolutely LOVED taking us out on long road trips on the search for a bloody good cup of tea.
During one of these excursions, we stopped at a tea shop near his hometown and he introduced me to the super lovely owner. Two hours later, sixteen types of tea tasted, and with a caffeine high unlike no other, I stumbled out of the tea shop, new favourite white tea under my arm.
To brew Shengtai White
Tea Amount: Use 1 teaspoon (about 3 grams) per 6-8 oz (180-240 ml) of water.
Water Temperature: 80-85°C (176-185°F) to preserve the delicate flavors while enhancing sweetness.
Steep Time: Steep for 1-2 minutes for the first infusion (Gongfu style) or 3-4 minutes if brewing Western-style.
Rebrews: Rebrew 4-6 times, increasing the steep time by 15-30 seconds for Gongfu style or 30-60 seconds for Western-style with each infusion.
Fushou Lishan - 福壽梨山
Fushou Lishan is a distinguished Taiwanese oolong tea grown at 1,200+ meters with a smooth and refreshing profile. Only 10% of the leaves are harvested, ensuring high quality and selectivity.
The taste
Brewed to a bright, golden hue, Fushou Lishan has a complex flavour profile that showcases creamy floral notes and a delightful sweetness. The tea's taste evolves with each infusion, revealing layers of richness and a refreshing quality that makes it truly memorable.
The story
This Fushou is another result of my friendship with the aforementioned Jiu. On another one of our road trips, he took us into the very middle of the country, where one minute we were driving beside Sun Moon Lake and another we were skirting the mountainsides. It was beautiful.
He had made us an appointment at a secluded tea field where we ate traditional Taiwanese food and drank a selection of delicious oolongs to wash it down - and that's where I tried this Fushou. I knew I'd found the fourth tea for this collection.
How to brew Fushou Lishan
Tea Amount: Use 1 teaspoon (about 3 grams) per 6-8 oz (180-240 ml) of water.
Water Temperature: 85-90°C (185-194°F) to bring out its creamy, floral, and slightly fruity notes.
Steep Time: Steep for 30 seconds to 1 minute for the first infusion (Gongfu style) or 2-3 minutes for Western-style brewing.
Rebrews: Rebrew the leaves 4-6 times, increasing the steep time by 15-30 seconds with Gongfu style or 30-60 seconds for Western-style.
Alishan - 阿里山
Alishan is one of Taiwan's most famous teas, grown under specific climatic conditions and in a mountain range of the same name. It has exceptional flavour and aroma, and indigenous tribes have cultivated it for generations.
The taste
Alishan has a smooth, creamy texture with vibrant floral notes and a natural sweetness. With each brew, the liquid colour will develop from medium gold to light gold.
The story
From my tea school, I befriended another tea master called Wenxin. One weekend, she invited me to her house to attend a tea tasting competition - and boy, did we drink a lot of tea!
I enquired about where to find the perfect Alishan, and without hesitation, she gifted me a big bag of the tea. I took it home, tried it, and realised that without even planning it, I'd found the perfect Alishan for this collection. I bought two more bags - one for me, and one for you.
How to brew Alishan
Tea Amount: Use 1 teaspoon (about 3 grams) per 6-8 oz (180-240 ml) of water.
Water Temperature: 85-90°C (185-194°F) to enhance its creamy, floral, and fruity characteristics.
Steep Time: Steep for 30 seconds to 1 minute for the first infusion (Gongfu style) or 2-3 minutes for Western-style brewing.
Rebrews: You can rebrew the leaves 4-6 times, increasing the steep time by 15-30 seconds with Gongfu style or 30-60 seconds for Western-style.
Cui Feng - 翠峰
Cui Feng is a premium Taiwanese oolong tea blended with different varietals of Camellia sinensis, resulting in a complex flavour profile.
The taste
Cui Feng offers a stunning combination of floral notes and a creamy texture. The hue of the brew is bright gold, and it comes with a scent reminiscent of fresh spring blossoms.
The story
As the final tea in this collection, I spent a lot of time concerned about where to get the best Cui Feng. But as it goes in the world of tea, you should never worry about where the next good brew will come from - it's always just around the corner.
Whilst in the west of the country, I decided to hitchhike my way to Li Shan. However, I didn't quite make it - instead, a woman picked me up and took me to her family's tea shop just away from the mountain range, and when I told them that I was on a hunt for the best Taiwanese tea, they brought out their personal favourite: this absolutely perfect Cui Feng.
How to brew Cui Feng
Tea Amount: Use 1 teaspoon (about 3 grams) per 6-8 oz (180-240 ml) of water.
Water Temperature: 90-95°C (194-203°F) to bring out its vibrant floral and creamy notes.
Steep Time: Steep for 30 seconds to 1 minute for the first infusion (Gongfu style) or 2-3 minutes for Western-style brewing.
Rebrews: You can rebrew the leaves 4-6 times, increasing the steep time by 15-30 seconds for Gongfu style or 30-60 seconds for Western-style.
To try out our Taiwanese Collection for yourself, click here!
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