Liu Chung-sen, 82, is a national treasure at Chyuan-Yi Tea Studio in Lugu. For 67 years, he has mastered manual charcoal roasting with longan wood. His "slow fire" process, often exceeding 500 hours for aged teas, creates a smooth "water-soft" texture and profound "throat rhyme. A pioneer in exports to Russia, Liu’s legacy continues through the 2025 Grand Champion victory of his successor, Liu Ru-chuan.

Traditional Taiwanese tea culture is synonymous with Muzha Tieguanyin. And the story of Tieguanyin (鐵觀音) tea in Taiwan is centered on the life and work of Chang Nai-Miao (張迺妙), a tea master who lived from 1875 to 1955. He was born in the Daqijiao (大崎腳) area of Xindian (新店) during the late Qing Dynasty. His family originally came from Anxi (安溪) in Fujian, a region famous for producing tea. Chang lost his biological father at a young age and was raised by a stepfather who was a

Wu Zhenduo’s tenure spanned decades of economic hardship, yet he steered the industry toward global prestige. Over 60 years, he researched and mentored with a tenacity that defined the era. By his 1984 retirement, after 37 consecutive years at the tea station, he had earned the title "Mentor of Taiwanese Tea." His legacy persists in the serrated leaves of Jin Xuan and Cui Yu, cultivars he engineered to synthesize the creamy, floral notes that characterize the modern Taiwanese

Oriental Beauty tea remains a quintessential example of how traditional knowledge can be refined through modern science and rigorous craftsmanship into a world-class luxury product. The transformation of a potential pest infestation into a source of exquisite flavor is a testament to the ingenuity of the Hakka tea farmers and the resilience of the Camellia sinensis plant.