Origin: A Cup of Tea Begins with Terroir

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 High Mountain Tea is grown at 1,800–2,600m in Taiwan, where misty air and cool nights yield plush, pectin-rich leaves. Interplanted with pear trees, it carries a natural sweet fruity aroma. The liquor is honey-green, smooth, and mellow—never bitter or astringent—with a long, lingering finish. A single serving delivers 6–7 infusions, each revealing a new flavor layer. A true icon of Taiwan’s high-mountain teas, meant to be savored.

Mist and cloud, a mountain’s grace,

A gentle brew, a tranquil space.

Orchid, peach, and pear combine,

A sacred pause, a peace divine.

 Tung-Ting Oolong is one of Taiwan’s most representative teas, primarily produced in Lugu Township, Nantou County. It is a moderately fermented and roasted tea made from the Qingxin Oolong cultivar. Its tightly curled, dark leaves brew a golden liquor with floral and caramelized aromas, delivering a mellow, full-bodied taste and a lingering sweet aftertaste. Widely regarded as a classic Taiwanese oolong, it holds a prized place among tea lovers.

Deep amber brew, a toasty embrace,

A mellow comfort, time and space.

Honey and caramel gently unfold,

A story of craft, quietly told.

 Oriental Beauty comes from misty hills at 600–800 m in Miaoli, Taiwan, where leafhopper-bitten leaves develop a ripe-fruit honey aroma. Once mockingly called “Puff Tea,” it won Queen Victoria’s favor and received its royal name. Hand-picked as “one bud, two leaves” during a 10-day window around the Dragon Boat Festival, the leaves undergo traditional fixation, wrapping for secondary fermentation, and skilled rolling—capturing the perfect moment to yield a rich, smooth amber infusion.

A Queen's delight, a honeyed grace,

A velvet brew, a warm embrace.

Ripe fruit and nectar, softly spun,

A royal treasure, second to none.

Tongmuguan High Mountain Black Tea is produced in the National Nature Reserve of Tongmuguan, Wuyi Mountain, at altitudes above 800 meters. Honored as the "originator of black tea in the world," it strictly follows traditional techniques but avoids the pine-smoke process. This unique craft preserves the purest high-mountain terroir, allowing the natural flavors to shine without any smoky interference. The dry leaves are tightly twisted and dark. The infusion is a bright orange-yellow, offering rich fruity and honey aromas with a distinctive dried longan flavor. The taste is mellow, sweet, and full-bodied, culminating in a notable high-mountain character that lingers on the palate

Bright orange-yellow, a sweet and mellow breeze,

Longan and honey, from the misty trees.

No smoke, just sunshine, pure and deep,

A mountain's promise, yours to keep.

Yunnan China Tea (CNNP) pioneered ripe Pu-er pile fermentation in 1973 at Kunming Tea Factory. Its classic 7581 brick, made from Yunnan large-leaf sun-dried maocha, delivers a deep ruby infusion with pure aged aroma. The mouthfeel is sweet, smooth, and full-bodied, with a thick, sticky texture like rice soup, layered with subtle notes of glutinous rice and dates, leading to a long, lingering sweetness. Gentle on the stomach and warmly comforting, it has earned the title of the “national ripe tea brick” for decades.

Deep ruby red, a smooth and mellow pace,

Aged with woody, jujube, camphor grace.

Thick as rice soup, a comforting embrace,

A warm, sweet journey, time cannot erase.