Introduction:Venture deep into the Pinglin tea region of New Taipei City to explore a century-old oolong tea-producing area. This article will take you through the distinctive flavors of Tieguanyin oolong tea, aged Pouchong oolong tea, and honey-flavored black tea from the region. We’ll also clarify Tieguanyin’s classification within the tea family, and provide expert brewing suggestions and tasting tips to help you better appreciate the charm and diversity of Taiwan’s high-mountain oolong teas.

This month, we journey into the Pinglin tea region — a traditional producing area with over a century of tea-making history. Since the 1880s, this area has been renowned for producing pouchong oolong tea. Located upstream of a major river that supplies water to northern Taiwan, it has been designated as an ecological protection zone, preserving its original tea plantation landscapes and intact ecosystems to this day. In the early days, tea farmers commonly wrapped dried tea leaves in square paper packages, a technique originating from Fujian known as “bāo chá” (packaged tea), which is also one of the local specialties. This month, we’ve selected three teas of varying flavor profiles: a Tieguanyin oolong tea made from the rare 35-year-old Tiefo variety, a 25-year-aged Pouchong oolong tea, and a summer honey-flavored black tea harvested in spring 2016, offering you a taste of the diverse allure of the Pinglin tea region.

Tieguanyin Oolong Tea (25g)
This Tieguanyin is made from a small remaining plot of about 35-year-old Tiefo variety tea trees. These trees were originally planted by tea farmers out of interest, primarily for practicing picking techniques, and no one expected them to become prized treasures in the tea world years later. Today, demand for these original varieties has surged, so we collaborated with a master tea maker from Maokong who specializes in Tieguanyin production, using traditional charcoal roasting techniques to carefully craft this richly aged Tieguanyin oolong tea. The tea liquor is full-bodied, with a long-lasting sweet aftertaste — a vintage tea worth savoring slowly.

Tasting Notes: Initial aromas are subtle with lightly roasted nutty notes, gradually revealing floral, chocolate, and gentle woody tones. The finish is sweet with a slightly dry lingering aftertaste, showcasing rich layers of flavor.
Brewing Suggestions: Recommended to use 3g of tea leaves, with about 90–95°C hot water. Tea-to-water ratio is approximately 1:50 (150ml water). Can be brewed up to 6 times consecutively, with the first five infusions recommended at steeping times of 1 to 5 minutes. The first infusion is advised to be a quick rinse to awaken the leaves.
Variety: Tieguanyin Oolong Tea
Elevation: Approximately 500–600 meters
Harvest Season: Spring 2016

Pouchong Oolong Tea (25g)
Many believe that Pouchong oolong tea should be consumed fresh, but in reality, with proper storage, these tea leaves transform over time, revealing a completely different depth of flavor. This tea has been aged for 25 years, quietly resting in the mountains, its flavors unfolding layer by layer like an engaging novel — truly unforgettable.

Tasting Characteristics: The initial sip offers a cool, herbaceous, and mint-like freshness, gradually releasing a sweet, creamy almond note, with a long-lasting finish that tempts you to brew it again and again.
Brewing Suggestions: Recommended to use 3g of tea leaves, brewed with 90–95°C hot water. Tea-to-water ratio is about 1:50 (150ml). Suitable for 3 infusions, with each steeping time suggested at 2 to 5 minutes.
Variety: Fresh Oolong Tea
Elevation: Approximately 500–600 meters
Harvest Year: Spring 1989

Honey-Flavored Black Tea (30g)
This honey-flavored black tea is a standout summer limited-edition tea from the Pinglin tea region in recent years. The high temperatures and humidity of summer make the tea gardens susceptible to attacks by tea green leafhoppers. Though not ideal for making traditional Pouchong or oolong teas, this unexpectedly results in the unique honey aroma of black tea. The tea liquor is bright orange-red, rich with honey fragrance, and offers a sweet, smooth taste — an essential, comforting tea drink for hot summer days.

Flavor Profile: The tea liquor displays a vibrant orange-red hue, exuding a strong honey aroma. It tastes sweet and silky, perfect for everyday drinking or blending into drinks.
Brewing Suggestions: Recommended to use 2.5g of tea leaves, with 90–95°C hot water. Tea-to-water ratio is about 1:60 (150ml). Suggested for 2 infusions, each steeped for 1 to 3 minutes before enjoying.
Variety: Converted from Fresh Oolong Tea
Elevation: Approximately 500
Harvest season: Spring 2016

Regarding the classification of Tieguanyin as a type of tea, many people often wonder whether it belongs to oolong tea or green tea. In fact, Tieguanyin is a well-known variety within the oolong tea category. It is a semi-fermented tea, with a production process that falls between green tea and fully fermented black tea. It combines the freshness of green tea with the richness of black tea, and is therefore clearly classified as a type of oolong tea, not green tea.

In summary, the Pinglin tea-growing region not only boasts a long history of tea production, but also, thanks to its unique geographical environment and distinctive tea plant varieties, produces teas with remarkably diverse flavors. Whether you prefer the complex layers of oolong tea or the mellow sweetness of black tea, this region can fulfill your imagination of Taiwanese high-mountain teas. With the correct brewing methods and attentive tasting, you can even better appreciate the stories and terroir characteristics behind each tea.

The above content is compiled by CoffeeHunters, a coffee news website.