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.

The Muzha Tieguanyin Tea Competition is one of the most prestigious events in Taiwan’s tea industry, recognizing the finest Tieguanyin...

TTES # 17, also known as Egret (白鷺; báilù), is an older tea cultivar developed in Taiwan that has received its name in 1972.

Four Seasons Spring 四季春 (Sìjìchūn) is one of the tea cultivars used in Taiwan.