TEA IN TAIWAN
Amongst the numerous tea producing regions in the world, Taiwan is one of the few which manages to supply both non-oxidised green tea and semi-oxidised oolong tea, as well as full-oxidised black tea. While the production technique and trading development through generations bring many miracles to the island, our diligent forefathers also ensure this precious tradition is well transmitted to present days. The hardships woven with tea leaves thus turn into its glories after time and refinement.
1645The Diary of Batavia written by the Dutch reported the discovery of tea trees in Taiwan.
1717According to Zhu-Luo County Annals, wild tea plants were found in Shui Sha Lian (Nantou).
1796-1820Ke Chao brought tea plants from Wuyi and started the first tea cultivation in Jie Yu Keng (nowadays Ruifang District).
1855Lin Feng-Chi brought Cing Shin Oolong saplings from Wuyi Mountains and planted them in Dongding Village, Lugu Township.
1865British merchant John Dodd discovered the potential of Taiwanese tea market. He began small-scale tea trades in Mengjia at first and then through a comprador Lee Chun-Sheng, he offered financing to farmers and encouraged tea cultivation.
1869John Dodd exported Taiwan’s oolong tea to New York, and the “Formosa Tea” received rave reviews. From then on, Taiwan’s tea began its rise to prominence on the world tea market.
1889Liu Ming-Chuan formed a guild (nowadays known as Taipei Tea Merchants Association) to prevent shoddy or impure teas, unite the industry, improve the technique, and expand the market.
1895Tea became the main export product of Taiwan when 8871 tonnes of oolong tea were exported and accounted for 53% of the total export value.
1895-1945Taiwan’s tea production reached its peak: twisted Paochong, Tieguanyin, oriental beauty tea, and black tea were some of the new products. By the end of Second World War, the cultivation area covered more than 34,000 hectares and tea contributed 30% of the total export value.
1919Zhang Nai-Miao brought tea plants from Anxi and started the cultivation of Tieguanyin in Muzha.
1948Chinese fried panning for green tea production was introduced; later in 1965, the technique and machinery of Japanese green tea steaming were acquired. This resulted in green tea becoming the major exported tea (60-80%) of Taiwan between 1961 and 1983.
1980~Due to currency appreciation, labour shortages, and rising wages, Taiwanese tea began to lose ground on competitiveness and the amount of export gradually dropped. Domestic consumption, on the other hand, was boosted owing to the prosperity of the island. The flourishing economy not only enhanced tea culture and tea quality of the island, but also promoted the development of high altitude tea production.