Taiwan Tea Newsletter [A Little Bit of Taiwan Plus - Autumn 2026 Issue] Back Issues

In response to your requests, we have started making back issues available.
 Content from March 2023 onwards can be downloaded and viewed by purchasing the digital version.

 Please note that this product is in digital file format. After payment is complete, you will receive an email containing a download link; please use that link to access the file. No physical product will be shipped.


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 [A Little Bit of Taiwan Plus Autumn 2026 Issue] Digital Edition Back Issues
 Seasonal Taiwanese tea and food pairings
 Enjoy a deeper understanding of Taiwan through seasonal Taiwanese teas and food culture.

 [A quarterly magazine featuring 12 full-color pages, with interviews and editing conducted throughout Taiwan.]
 This book includes information on Taiwanese tea-producing regions, history, stories of tea masters, brewing methods, food and dessert pairings, and recipes.

 [4-5 types of Taiwanese tea]
 Introducing Taiwanese teas ranging from rare and unusual varieties to everyday favorites.

 [Live Stream] Live online tea party and online cooking class: Explanation of various types of Taiwanese tea and cooking demonstration via video.



 Autumn issue feature (full color, 12 pages)
 September/October/November Autumn Special

 "A Journey Through Taiwanese Tea: The Complete Picture of Taiwanese Tea 100 Years Later"

 Tea production began in various parts of Taiwan in 1925, during the Japanese colonial period, 100 years ago.

 From among numerous potential locations, Sun Moon Lake was found to be the most suitable place for cultivating Assam tea, marking the beginning of the authentic history of Taiwanese black tea. Since then, a variety of varieties have been developed, including "Ruby," which was created by crossbreeding Assam tea with native Taiwanese mountain tea. In recent years, many unique small-leaf black teas have also emerged in oolong tea producing regions. Furthermore, even after 100 years, Taiwanese black tea continues to expand its appeal with new varieties such as honey-scented black tea, which is produced through the action of the small green leaf cicada.

 This special feature traces the 100-year history of Taiwanese black tea, offering a comparative tasting of five representative varieties, explaining their characteristics, history, origins, and differences in varieties. Beyond simply understanding the subject matter, this feature allows you to experience the differences with all your senses through actual tasting.

 Furthermore, for this special feature, we have created a "Taiwanese Black Tea Encyclopedia" that organizes the black teas currently produced throughout Taiwan by region and variety. We aim to make the complex and often confusing world of Taiwanese black tea easily understandable at a glance, creating a book that can be referred to again and again like a dictionary.

 Why not embark on a journey into the profound world of Taiwanese black tea, exploring the history, culture, and passion of the producers behind each cup? This special feature offers new discoveries for both Taiwanese tea lovers and those who regularly enjoy black tea.