Tea came to Taiwan originally from Chinese traders travelling from Fujian in the 17th century. The island had been developed and fortified as a colonial outpost by the Dutch East India Company after they were expelled from the Penghu Islands in 1624, moments in a history of colonialism that reverberates to this day.
Native tea plants were found in Taiwan’s central mountain region as early as the mid-17th century, with new discoveries of wild plants in the early 18th century. Tea cultivation, however, did not begin in earnest in Taiwan until the early 19th century, using seedlings from the celebrated tea plants of China’s Wuyi Mountains. The VOC had been expelled from Taiwan in 1662, and early tea cultivation in Taiwan was dedicated mostly to local consumption, with further trade restricted to the Chinese mainland. Following the first Opium War, in which the UK notoriously forced open China’s foreign trade, Taiwanese tea began to reach distant markets. In the second half of the 19th century, UK investors funded a substantial increase in tea production, and Taiwanese tea became a valued luxury in England and the United States. By the end of the 19th century, tea was Taiwan’s main export.
At the very end of the 19th century, Japan gained control over Taiwan through the Sino-Japanese War. The Japanese further expanded tea exports, while also promoting the cultivation of both native trees and new Assam transplants alongside trees already transplanted from Fujian. But after the period of Japanese control, the 20th century eventually exhibited another reorientation of Taiwanese tea production, from foreign markets back to domestic consumption.
From its first tea gardens, Taiwan’s tropical climate and mountainous terrain with volcanic soil yielded exceptional harvests, well-suited to the oolong teas for which Taiwan is famous. As domestic enjoyment increased, it became progressively more difficult by the end of the 20th century to find the genuine article outside of Taiwan. Here at Amsterdam Teas, we are privileged to offer and enjoy extraordinary Taiwanese teas today.
Taiwan currently accounts for roughly 20% of all oolong production around the world. Its oolongs remain known for their consistently high quality. In addition to classic oolongs, the red oolong is a relatively new Taiwanese specialty, and there are also fabulous black and green teas being made in Taiwan today.
At Amsterdam Teas, in partnership with our friends and colleagues at satotea, we are pleased to offer you some absolutely exceptional teas from Taiwan. They include leaves harvested and processed by hand from wild growing trees, made with care befitting Taiwan’s tradition of extraordinary tea.
*
With thanks to Senning Luk for the photo.