#taiwanese tea

[diagoose]

I am aware there are HUNDREDS of Oolong varieties, but I picked the most well known(the ones i've tried lol) for this poll

reblogs help feed the poll <3

[teajteausa]

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[cultivatetastetea]

Cultivate Taste Tea- Organic Honey Aroma Oolong tea

[internationalteaday]

Tea export earnings help to finance food import bills, supporting the economies of major tea-producing countries.

The global tea production amounts annually to over USD 17 billion, while world tea trade is valued at about USD 9.5 billion, While little is known about the exact origin of tea, for centuries China was the only tea exporting country in the world until it faced stiff competition from India in the early 19th century. Today tea is grown in over forty countries, but the greatest teas of the world are still grown and skillfully produced by just five traditional tea growing countries, China, India, Japan, Sri Lanka and Taiwan.

​

China

China along with India is one of the two largest producers of tea in the world. It produces greatest variety of teas including green, black, white, yellow, oolong and pu-erh. China produces large amount of green tea, but exports only around 20-25% as the rest of it is consumed domestically. Majority of Chinese tea export include black tea. In China tea is produced over a large part of the country from Hainan Island down in the extreme south to Shandong Province in the north and from Tibet in the southwest to Taiwan across the Straits. The tea growing areas in China can be divided into four main regions- Jiangbei, Jiangnan, Linglan and the Southwest.

India 

India is one of the leading tea producers and is known for some of the best tea in the world. Over 70% of the tea produced in India is consumed within the country itself while the rest is exported. Majority of the tea produced in India is black, although there is an increasing quantity of green, white and oolong coming from the Indian tea estates now. There are three main tea growing regions in India – Darjeeling, Assam and the Nilgiris. Since there is a wide variation in their location, elevation, climatic conditions and even the tea plant used in each of these regions varying from original Chinese stock to indigenous and hybrid tea plants, it is important to know the origin of Indian teas.

Sri Lanka (Ceylon)

Sri Lanka, formerly known as Ceylon is one of the largest exporters of high quality black tea into the world tea market. Tea grown in Sri Lanka is classified into three main varieties depending on the altitude in which the plant grows. The low-grown varieties are cultivated up to 600 meters and yield a strong, dark infusion used mostly in blends; the mid-grown from 600 to 1200 meters and the high-grown, between 1200 to 2300 meters, give the best quality.

Japan

Japan is the only major tea producing country in the world to almost exclusively process only green tea, around 97% of which is consumed internally. Its three major tea-growing regions are Shizuoka, Kagoshima, and Uji. Japanese teas are prepared in three styles – pan-fired, basket-fired and natural leaf. Within these styles there are several quality levels: Bancha, Sencha and Gyokuro. The vast majority of production is the middle quality grade Sencha. In addition, there are other teas like the Matcha which is a powdered green tea used in the Japanese tea ceremonies.

Taiwan (Formosa)

Taiwan was formerly known as Formosa and so Taiwanese tea is still referred to as Formosa tea. Taiwan is famous for its Oolong although it produces green and black teas too. Tea is grown in many areas in Taiwan but the best variety comes from the higher altitudes. Some of the better known Oolongs include Dongding Oolong, Alishan Oolong, Pouchong, Shanlinxi Oolong, Jade Mountain Oolong, Dong Fang Mei Ren, Da Yu Ling Oolong, Li Shan Oolong, etc.

[fullcravings]

Taiwanese Brown Sugar Cake (黑糖糕)

[allsadnshit]

Official Tea Latte Guide 柯怡如 2024

[buffetlicious]

Bought the Kazu Kazu - Hokkaido (S$4.20 each or 3 for S$12) from Taiwanese Kazo (卡滋屋). A crunchy crust puff pastry piped with Hokkaido cream filling. Also available in chocolate and matcha cream fillings. Best eaten on the day it is bought as the pastry loses the crispiness in prolong contact with the cream filling.

Topmost image courtesy of Kazo.

[morethansalad]

Taro Bubble Milk Tea (Vegan)

[thelcsdaily]

Bubble Tea

Catching up with loved ones and listening to our favorite music while we chewed on our tapioca pearls. Much has changed since I was first introduced to bubble tea, but my love for bubble tea has not. The traditional milk tea is my favorite. The sweet, creamy beverage of strong tea, milk and those addictive tapioca pearls is something I crave so frequently. Have you got a favorite flavor of bubble tea?

“Clean plates don’t lie.” — Dan Barber

[zhuzhudushu]

Practicing Traditional (Taiwan) Mandarin while brewing my favorite tea!

Let me tell you all about my favorite tea of all time. Also figured I'd use this as an excuse to practice Chinese and read the instructions.

大禹陵茶 / dà yǔ líng chá / Dayu Ling Tea

This is an oolong tea that comes from a specific mountainous area in Taiwan, called 大禹陵 (hence the name of the tea) in Taichung at a high elevation (2600m+). It's also called 大禹嶺極品烏龍茶, which is literally: Dayu Ling Highest Quality Oolong Tea.

It's considered a "premium" quality tea. Therefore it's quite expensive, usually $50 (USD) for 2-3 oz of it.

Honestly, it's the best oolong I've ever had. It's no joke, and it worth this price.

Side Note: typically oolong tea is brewed at a temperature lower than boiling, however these instructions imply boiling the water. Online websites recommend brewing this type of tea at 190-195ºF which is typical for oolong teas. My container (that I'm translating from) is directly from Taiwan and says 100ºC (which is 212ºF). However, traditional Chinese tea-making also involves infusing tea 2-3 separate times with special tea sets that I don't have access to. If anyone has more info on this I'd love to learn more!

The Instructions:

壹：茶具用沸騰的熱水沖洗加溫後，放入適量之茶葉再以沸水沖泡即可。 貳：一次的茶葉，可依個人喜好連續沖泡約3～4次。 參：若可便用陶土製之茶具泡茶，其風味更佳。

生詞 / New Vocab：( HSK 5 / HSK 6 )

茶具 / chá jù / tea set, teapot

沸騰（-腾）/ fèi téng / to boil (liquid)

沖洗（冲-）/ chōng xǐ / to rinse, to wash, to develop (film)

加溫（-温）/ jiā wēn / to raise temperature, to heat (up)

適量（适-）/ shì liàng / the appropriate amount

茶葉（-叶）/ chá yè / tea leaves

沖泡（冲-）/ chōng pào / to infuse or brew tea

即可 / jí kě / then can do...; to suffice; equivalent to 就可以

連續（连续）/ lián xù / continuous, consecutive

陶土 / táo tǔ / clay (pottery)

泡茶 / pào chá / to make tea

風味（风-）/ fēng wèi / distinct flavor

Also note that 壹貳參 are archaic/traditional forms of 一二三！

My (very rough...) translation below:

1 : After warming up the tea set by rinsing with hot water, add the appropriate amount of tea leaves, then you can add the boiling water.

2 : (You can brew) tea leaves once, if an individual would like to, (you can) continuously add water and brew 3-4 times.

3 : If a clay tea set is used to make tea, the distinct flavor will be enhanced.

[lev-nevelevinskya]

Taiwanese Hatsune Miku drinking some Boba

Next up is Ukraine

[bittersweetresilience]

top 5 favorite desserts?

(either for yourself or for renjing, jing yuan seems the type to have a sweet tooth. or just a guy who likes to eat in general with all the dumplings he has for breakfast hehe)

HE IS SO THE TYPE TO HAVE A SWEET TOOTH HNGAJNGJKGNJfnjnnfJNAFjnfsgDNa wis honkai thoughts in my inbox i am so lucky...

berrypheasant skewers omg i'm obsessed with yingjing and renjing aurum alley dates... they're basically tanghulu which i actually don't like. what i do like are tanghulu but when when it's strawberries instead of hawberries. so delicious and sweet and crunchy

i think jing yuan would love a good 双皮奶... i don't know how to translate this but it's like milk pudding. so in the xianzhou it'd be puffergoat milk pudding. but it'd have to be hot. a similar foreign dessert would be a crème brûlée... he likes milk give him milk desserts

sweet red bean soup... warm and classic comforting dessert after a nice meal... i think he'd like this more than tangyuan because he doesn't like when foods are overly sticky and have to be chewed for a long time. i feel strongly that this is true about him.

delicate floral desserts like 桂花糕 osmanthus cakes... nice texture and light on the tongue, perfect for simple refined tastes. he would be so pretty having these while sitting by a window or in a garden with flowers in his hair and blade watching him lovingly i'm getting off topic

i don't know if jing yuan would like this but i'm getting a craving for 凤梨酥 pineapple pastries so i'm putting it here

oh addition. blade doesn't care what he eats but he does like watching jing yuan eat because he gets so cute when he's happy

[teajteausa]

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[vegan-nom-noms]

Tasty Vegan Taro Iced Tea

[fullcravings]

Baked Custard Bun (Cream Pan)