Taiwan Tea Newsletter [A Little Bit of Taiwan Plus - Spring 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.


 ______________

 [A Little Bit of Taiwan Plus Spring 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.



 Spring issue feature (full color, 12 pages)

 "Young leaves enveloped in spring mist, and the scent of honey in the sunlight."

 Spring in Taiwan is generally considered to be the season from March to May, but the temperature fluctuations you actually experience are much greater than you might imagine. In March, when the air still has a chill to it, the production of refreshing green tea quietly begins in Taiwan. For March, we'd like to start our feature with two types of Taiwanese green tea that herald the arrival of spring.

 Introducing two representative green teas from Sanxia, Taiwan's only green tea producing region: Bi Luochun green tea and Longjing green tea, whose production has declined sharply in recent years, with some saying its very existence may be threatened in 30 years. Both have their origins in China's Bi Luochun and Longjing teas, but have been nurtured within the climate and culture of Taiwan, resulting in a flavor that evokes a sense of nostalgia. For the mainlanders who emigrated to Taiwan after the war and were unable to return to their homeland, these green teas were a source of comfort. The production areas, varieties, and tea-making techniques differ greatly from those of mainland China, and were once sometimes considered "imitations." However, over a long period of time, a unique Taiwanese expression has taken shape, and today they are an indispensable part of discussing "Taiwanese green tea."

 In April, I'd like to introduce a rare honey-scented oolong tea that I unexpectedly came across. It's an extremely rare cup, made from the indigenous "Yinlong" variety from Mingjian Township, Nantou County. As the humidity gradually increases during this time of year, the activity of planthoppers also intensifies, playing an essential role in the production of honey-scented tea. Once considered a pest, planthoppers have now become a small but fortunate presence for tea farmers.

 Then, in May, the full-fledged tea-making season for Oriental Beauty tea begins.
 For this first installment since the renewal, we've luxuriously selected Oriental Beauty teas from two renowned tea masters. Furthermore, we delve into the world of collectors in Taipei who amass ultra-premium Oriental Beauty teas. On your next trip to Taiwan, be sure to appreciate a higher level of Oriental Beauty tea and experience, through its taste, why it's considered the most expensive tea in Taiwan.

 The book also includes dishes and recipes that pair well with green tea and Oriental Beauty tea.
 We propose a moment to enjoy Taiwanese tea in springtime, along with a meal.