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In the rolling hills of central Taiwan, where elevation gives way to gentler slopes and richer soils, lies Nantou - the country's tea heartland. More than half of Taiwan's tea is grown here, across small family farms that have refined oolong craft across generations.Tsui Yu was developed for this landscape.
In 1981, Taiwan's Tea Research and Extension Station released Tai Cha No. 13, a cultivar bred specifically for aroma. Unlike the high-mountain teas grown above 1,000 meters — where altitude concentrates body and depth - Tsui Yu thrives in Nantou's milder climate, where warmer days and richer earth coax out its natural floral character.The farms here are small, often family-run for three or four generations.
Tea-making in Nantou is still done with intention: leaves are hand-picked, withered in open air, lightly oxidized, and rolled into the tight pearls that define Taiwanese oolong. Our Tsui Yu is then finished with a measured light roast — just enough warmth to round the edges without overpowering the cultivar's bright, floral signature.The result reflects a quieter side of Taiwan.
