Taiwan Tea Correspondence [A Bit of Taiwan] Instruction Manual Back Issues (ISSUE 1-10)

Taiwan Tea Correspondence [A Bit of Taiwan] Back Issues
 
The monthly Taiwan Tea Correspondence [A Bit of Taiwan] instruction manual, launched in March 2021, was redesigned into an easy-to-read magazine format in March 2023.
This magazine has been well-received, offering a monthly selection of seasonal Taiwanese teas and tea sweets, along with insights into Taiwanese tea, information on tea-growing regions and producers, and recommended music.
 
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Back Issues Now Available
In response to popular demand, we are now offering back issues of the instruction manual.
Please note that printed editions are available in limited quantities, and once they are sold out, there are no plans for reprinting. Digital editions are also available for purchase. These are downloadable and can be accessed immediately after purchase—no physical shipping required. On the other hand, this product is a printed edition, which will be delivered as a physical copy. If purchased together with other items, all products will be shipped in a single package.
※ You can preview each issue's cover by selecting the options provided.
※ Due to page capacity limitations, if you wish to purchase ISSUES 11–20, please visit this page:
https://www.shiangtsai.com/product-page/a-little-taiwan-issue11-20
※ Please note that this product includes printed materials only and does not contain tea leaves.
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March 2023
ISSUE 01 – Enjoying Early Spring Mingqian Longjing Tea
Contents:
  
Xihu Longjing & Sanxia Longjing
  
The Indigenous Tea Variety of Sanxia
  
What is Mingqian Tea?
  
Traditional Tea Sweet: Jupi (Dried Tangerine Cake)
  
Brewing for the Best Flavor
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 April 2023
ISSUE 02 – Early Spring Sijichun: Spring Anytime
Contents:
  
Sijichun Winter Slice Oolong Tea
  
What is Winter Slice Tea?
  
"Aroma to Die For"
  
Traditional Tea Sweet: Brown Sugar Honey Twist
  
Brewing for the Best Flavor
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May 2023
ISSUE 03 – A Phoenix Mountain Tea Tree Finds Its Identity Here
Contents:
  
What is Wenshan Baozhong?
  
The Origin of the Name "Baozhong"
  
Phoenix Shuixian Wenshan Baozhong Tea
  
Traditional Tea Sweet: Black King Kong Peanut Candy
  
Brewing for the Best Flavor
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June 2023
ISSUE 04 – A Fragrant Regional Revitalization Project Aligned with SDGs
Contents:
  
The Sustainable Fragrant Regional Revitalization Project
  
The Effort Behind Artisan Tea
  
From Beginner to Tea Master
  
Enhancing Flavor with Cold Brewing
  
Brewing for the Best Flavor
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July 2023
ISSUE 05 – The Best of the Best: The Finest Taiwanese Tea, Hsinchu Emei’s Oriental Beauty
Contents:
  
Oriental Beauty: The Most Expensive Taiwanese Tea
  
Why It’s Pricier Than Other Taiwanese Teas
  
The Queen’s Favorite
  
Emei: A Town of Artisan Tea
  
A Time Travel Experience to Taiwan’s Golden Tea Era
  
Traditional Herbal Sweet: Longan & Two Recipe Variations
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August 2023
ISSUE 06 – A New Discovery in Taiwanese Tea: Bai Cha from Taiwan Tea No. 18 (Ruby Red)
Contents:
  
White Tea That Looks Like Withered Leaves
  
What is Taiwan Tea No. 18 (Ruby Red)?
  
A Woman Who Crafts Her Own Tea, Her Own Way
  
Brewing for the Best Flavor
  
Fuyuan Peanut Butter Rice Puffs
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September 2023
ISSUE 07 – Wenshan Baozhong Tea Evolving Alongside Flowers
Contents:
  
How Jasmine Wenshan Baozhong Tea is Made
  
Safe and Locally-Grown Jasmine
  
The Fourth-Generation Tea Master of a Century-Old Tea Factory
  
Traditional Tea Sweet: Brown Sugar Snowflake Cake
  
Brewing for the Best Flavor
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October 2023
ISSUE 08 – Nature’s Power: Eco-Friendly and Body-Friendly Honey Aroma Black Tea
Contents:
  
The Birth of Honey Aroma Black Tea
  
Sanxia’s Indigenous Tea Variety: Chin-Shin-Ganzai
  
A Refreshing Earl Grey-Like Aroma
  
Exploring Different Honey Aroma Teas
  
Traditional Tea Sweet: Hong Kong Almond Cookie
  
Brewing for the Best Flavor
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 November 2023
ISSUE 09 – Enjoying Autumn with Cuìyù Black Tea from Dongshan, Fragrant with White Flowers
Contents:
  
What is Taiwan Tea No. 13 "Cuìyù"?
  
Black Tea from Dongshan, Yilan
  
Fun Facts About Yilan Tea
  
Third-Generation Tea Farmers: Li Wei & Huang Yuzhen
  
Traditional Tea Sweet: Brown Sugar Snowflake Cake
  
Brewing for the Best Flavor
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December 2023
ISSUE 10 – Discovering New Ways to Enjoy Taiwanese Tea
Contents:
  
The Birth of Red Oolong
  
Tea Classification
  
Making a Delicious Chai with Red Oolong
  
A Rich & Flavorful Chai Recipe
  
MUJI’s Taiwanese-Ingredient Chocolate
  
Brewing for the Best Flavor