History of Formosa Green Tea
Manufacturing of Formosa green tea dates back to Japanese colonial period from 1895 to 1945 A.D.. The majority of green tea production was for local Japanese consumption. Until 1919 A.D., little volume of green tea was exported. Great development of Formosa green tea boomed after the war. In 1948 A.D., fried panning method to make Chun Mee and Gunpowder green tea was introduced to Formosa from China; in 1949 A.D., 1.2 million kilogram green tea was exported to northern Africa. Three years later in 1952 A.D., the export was fourfold to 6.1million kilograms, more than other kinds of teas; in 1963 A.D., the export of green tea achieved 6.3 million kilograms, accounting for 46% of total exported Formosa teas. At that time, the major markets of fried panning green tea from Formosa are Morocco, Lybia, Algeria, Tunisia, and Afghanistan, etc.
In 1965 A.D., steamed planning technology and equipment were introduced from Japan. Taiwan started "Sencha" manufacturing and exported to Japan. The exported amount of Sencha to Japan had increased from 3 million kilograms in 1968 A.D. to 12million kilograms in 1973, which period was the heyday of Formosa green tea.
After 1980 A.D., due to appreciation of Taiwanese currency, most of Formosa teas are for local consumption. With well developed green tea processing experience in conjunction with advanced agriculture technology and strict quality management, local consumers are able to enjoy premium quality of Formosa green tea.
In 1965 A.D., steamed planning technology and equipment were introduced from Japan. Taiwan started "Sencha" manufacturing and exported to Japan. The exported amount of Sencha to Japan had increased from 3 million kilograms in 1968 A.D. to 12million kilograms in 1973, which period was the heyday of Formosa green tea.
After 1980 A.D., due to appreciation of Taiwanese currency, most of Formosa teas are for local consumption. With well developed green tea processing experience in conjunction with advanced agriculture technology and strict quality management, local consumers are able to enjoy premium quality of Formosa green tea.
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History of Bi Luo Chun Green Tea
After Taiwan was returned from Japanese colonial period in 1945, many China mainlanders immigrated to Taiwan, immigrants including tea masters who brought generations of tea processing wisdom to Taiwan (then called Formosa). The best tradition of making Bi Luo Chun green tea is one of the examples.
Bi Luo Chun (Pi Lo Chun) tea is a famous tea originally grown in the Dong Ting mountain of Tai Hu, Jiangsu Province, China. It is the top 10 famous tea in China and has more than a thousand year of history. The Chinese name Bi Luo Chun means "Green Snail Spring". It is called so because it is a green tea that is rolled into a tight spiral, resembling snail meat, and is cropped early spring.
Its original name is Xia Sha Ren Xiang in Mandarin, which literally means "scary fragrance" to express its strong aroma. Legend tells of its discovery by a tea picker who ran out of space in her basket, and put the tea between her breasts instead. The tea, warmed by her body heat, emitted a strong aroma that surprised the girl. According to the Qing Dynasty chronicle Ye Shi Da Guan, Emperor Kangxi visited Tai Hu in the 38th year of his rule. At that time, because of its rich aroma, local people called it "Scary Fragrance". Kangxi decided to give it a more elegant name - "Green Snail Spring", and Bi Luo Chun becomes an annual tribute to the Emperor.
After Taiwan was returned from Japanese colonial period in 1945, many China mainlanders immigrated to Taiwan, immigrants including tea masters who brought generations of tea processing wisdom to Taiwan (then called Formosa). The best tradition of making Bi Luo Chun green tea is one of the examples.
Bi Luo Chun (Pi Lo Chun) tea is a famous tea originally grown in the Dong Ting mountain of Tai Hu, Jiangsu Province, China. It is the top 10 famous tea in China and has more than a thousand year of history. The Chinese name Bi Luo Chun means "Green Snail Spring". It is called so because it is a green tea that is rolled into a tight spiral, resembling snail meat, and is cropped early spring.
Its original name is Xia Sha Ren Xiang in Mandarin, which literally means "scary fragrance" to express its strong aroma. Legend tells of its discovery by a tea picker who ran out of space in her basket, and put the tea between her breasts instead. The tea, warmed by her body heat, emitted a strong aroma that surprised the girl. According to the Qing Dynasty chronicle Ye Shi Da Guan, Emperor Kangxi visited Tai Hu in the 38th year of his rule. At that time, because of its rich aroma, local people called it "Scary Fragrance". Kangxi decided to give it a more elegant name - "Green Snail Spring", and Bi Luo Chun becomes an annual tribute to the Emperor.
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History of Dragon Well Green Tea
After Taiwan was returned from Japanese colonial period in 1945, many China mainlanders immigrated to Taiwan, immigrants including tea masters who brought generations of tea processing wisdom to Taiwan (then called Formosa). The best tradition of making Dragon Well green tea is one of the examples.
The earliest record of Dragon Well tea may be found in the first book on tea in the world by the tea expert of the Tang dynasty, Lu Yu. According to this book, Dragon Well tea was first planted in two famous temples in Hangzhou, Tianzhu and Lingying temples. The tea was given the name of Dragon Well tea in the Song dynasty and was spread in the Yuan dynasty. The fame of the tea rose in the Ming dynasty and became popular in the Qing dynasty.
For more than one thousand years, the Dragon Well tea has gone a long way rising from obscurity to international fame. It was so well-known that it was designated as a tribute to the royal family since the North Song dynasty. At that dynasty, a famous Chinese litterateur, Su Dongpo, wrote a poem describing the beauty of Dragon Well tea and three Chinese characters, "Nostalgia Long Jing", written in calligraphy, remain on a cliff at the foot of Lion Peak Hill in the Shousheng Temple. The South Song dynasty saw further development in tea production as Hangzhou was established as the capital of the country.
By the Ming dynasty, the name of the Dragon Well tea gradually became a daily drink for ordinary people. According to the local annals, the Dragon Well tea ranked among the famous teas of the time in China.
The Dragon Well tea which had been one of the famous teas in the Ming dynasty stood out above the rest in the Qing dynasty. A scholar of the Qing dynasty, Hao Yi Zi, proved through investigation that Dragon Well tea was one of the three famous teas in China. During his six travels to South China, Emperor Qianlong in Qing dynasty paid four visits to the growing area of Dragon Well tea, watching how the tea was picked and roasted, drinking the tea and singing poems praising the tea. He liked the tea so much that he even named the eighteen tea trees in front of the Hugong Temple as "royal tea". Since then the tea has become increasingly popular among ordinary people.
After Taiwan was returned from Japanese colonial period in 1945, many China mainlanders immigrated to Taiwan, immigrants including tea masters who brought generations of tea processing wisdom to Taiwan (then called Formosa). The best tradition of making Dragon Well green tea is one of the examples.
The earliest record of Dragon Well tea may be found in the first book on tea in the world by the tea expert of the Tang dynasty, Lu Yu. According to this book, Dragon Well tea was first planted in two famous temples in Hangzhou, Tianzhu and Lingying temples. The tea was given the name of Dragon Well tea in the Song dynasty and was spread in the Yuan dynasty. The fame of the tea rose in the Ming dynasty and became popular in the Qing dynasty.
For more than one thousand years, the Dragon Well tea has gone a long way rising from obscurity to international fame. It was so well-known that it was designated as a tribute to the royal family since the North Song dynasty. At that dynasty, a famous Chinese litterateur, Su Dongpo, wrote a poem describing the beauty of Dragon Well tea and three Chinese characters, "Nostalgia Long Jing", written in calligraphy, remain on a cliff at the foot of Lion Peak Hill in the Shousheng Temple. The South Song dynasty saw further development in tea production as Hangzhou was established as the capital of the country.
By the Ming dynasty, the name of the Dragon Well tea gradually became a daily drink for ordinary people. According to the local annals, the Dragon Well tea ranked among the famous teas of the time in China.
The Dragon Well tea which had been one of the famous teas in the Ming dynasty stood out above the rest in the Qing dynasty. A scholar of the Qing dynasty, Hao Yi Zi, proved through investigation that Dragon Well tea was one of the three famous teas in China. During his six travels to South China, Emperor Qianlong in Qing dynasty paid four visits to the growing area of Dragon Well tea, watching how the tea was picked and roasted, drinking the tea and singing poems praising the tea. He liked the tea so much that he even named the eighteen tea trees in front of the Hugong Temple as "royal tea". Since then the tea has become increasingly popular among ordinary people.
