Small Leaf Black Tea
This is a fully fermented tea. The tea leaves undergo a series of processes, including withering, rolling, fermentation, and drying. The common aroma characteristic of different types of black tea is fruity. Common aromas include citrus, pineapple, peach, passion fruit, and dried longan.
Fermentation degree｜★★★★★
Roasting degree｜☆☆☆☆☆
Tea leaf shape | Strip, hemispherical or spherical
Fragrance description | Floral, fruity, woody
Chin Shin Oolong
Taiwan's most representative tea variety, this tea boasts long, slender, and soft leaves, resulting in an elegant, delicate aroma with orchid notes and a sweet, smooth flavor. The northern and Yilan regions primarily produce fragrant Paozhong or Oolong teas, often designated for competitions.
TTES No. 12
TTES No. 12, also known as Jinxuan, was named by the Tea Improvement Station in 1981. This fragrant oolong tea often has notes of osmanthus or cream, resulting in a sweet and smooth tea. Suitable for lightly roasted, lightly roasted, and black teas, it is the most widely cultivated variety in Taiwan.
TTES No. 13
Named by the Taiwan Tea Improvement Station in 1981, it was assigned the system code 2029 and is commonly known TTES No. 13. Its leaves have a strong floral aroma, making them suitable for making pouchong tea, light-flavored oolong tea, and black tea. They also have notes of jasmine or wild ginger.
TTES No. 23
Taiwan Tea No. 23, Qiyun, is a locally improved black tea variety from the Qimen region of Anhui Province. Suitable for making black tea, it boasts a predominantly floral and fruity aroma. The tea is mellow and rounded, with a refreshing sweetness and a soft, mellow flavor, and minimal astringency.
