Taiwanese Black Tea – A Legacy Rooted in Rich History and Flavor

Black tea, with its ancient origins and global popularity, was first cultivated in Taiwan in 1923. Among all regions, Sun Moon Lake quickly became a renowned hub for black tea, driven by the belief that tea plants grown near water absorb more nutrients—resulting in a uniquely rich and refined flavor profile.

Beginning in the 1930s, black tea from Yuchi Township near Sun Moon Lake gained international recognition. By 1970, Taiwan’s black tea industry had entered its golden age, with annual exports reaching 20,000 to 30,000 tons, and at times peaking at 40,000 tons. Of this, Yuchi alone contributed up to 5,800 tons, before the output began to decline.

The turning point came after the 1999 earthquake, which devastated the region. It wasn’t until the introduction of Taiwan Tea No. 18 (Ruby Red) that the industry was revitalized. This variety marked a shift in Taiwan’s black tea—from volume-based exports to premium-quality offerings. In 2008, the launch of Taiwan Tea No. 21 (Hong Yun) further solidified this transformation, emphasizing excellence over mass production.

🍃 Each of Taiwan’s five tea varieties has its own unique flavor.

• Tea No. 7 and No. 8 are perfect for milk tea, great alternatives to Assam.
• Tea No. 18 (Ruby Red) has cinnamon and mint notes, favored in Europe and the U.S.
• Tea No. 21 (Hong Yun) carries a floral aroma, appealing to international tea lovers.
• Tea No. 23 (Qi Yun), with hints of lemon and grapefruit, is especially popular among young people.

Taiwan Tea No. 18 (Ruby Red) has notes of cinnamon and mint, making it popular among European and American drinkers.
Taiwan Tea No. 21 (Hong Yun) features a floral aroma that appeals to international tea lovers.

The four large-leaf black tea varieties above all have a bold, slightly bitter taste. In comparison, Taiwan Tea No. 23 (Qi Yun)—successfully cultivated in 2019—has smaller leaves and offers a refreshing lemony flavor with grapefruit aroma, making it especially popular among the younger generation.

🍃 In recent years, black tea has been creatively blended with milk and fruits, resulting in a variety of rich and unique flavors. Some standout combinations include:

• Peach Black Tea: Peach has a distinct flavor and aroma that, when combined with black tea, creates an unforgettable taste that lingers pleasantly on the palate.
• Lychee Black Tea: Also known as “litchi,” lychee is sweet, aromatic, and juicy. When blended with black tea, it becomes a refreshing and cooling drink—perfect for hot, sunny days