DEERLAND TEA

There are many parallels between specialty tea and wine. They are both potable formations where tasters can sense their terroir and origin; different aromatic and flavorful expressions develop from distinct cultivars and how it was artisanally crafted. Since the 19th Century, Formosa Oolong, a range of semi-oxidized teas from the island that holds its modern name as Taiwan, has been praised as "The Champagne of Teas" for its delicate taste.

Generally speaking, tea tends to taste brighter and fresher when the oxidation level

is low (Green tea: nearly non-oxidized); and by raising the oxidation, tea could become creamier and sweeter (Black tea: almost full-oxidized). Oolong Tea is the spectrum of a rainbow between Green and Black. It shares similar magical properties with wine in that many notes and flavors can be discerned in a single sip.

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Twelve signature types of specialty tea classified by the distinguish crafting techniques had their developments interwoven with the history of Taiwan in the last 400 years. They are Green Tea, White Tea, PauTsiong, Light Oxidized Rolled Oolong, Roasted Rolled Oolong, Iron Goddess, Oriental Beauty, Black Oolong, Black Tea, Scented Tea, Stuffed Tea, and other scientifically-orientated types such as GABA Oolong. (Re-)Roasting, (Re-)Pressing, and Aging are three post-crafting skills that also set tea production in Taiwan apart from many other regions, they can be applied to most of the Taiwanese teas thus further transforming a tea into an unmatched craft.