屏東縣港口茶 Pingtung Port Tea: A Historical Anomaly From The 19th Century

June 27, 2015

We finally got the chance to explore a site that has piqued our curiosity for many years. A tiny village at the southern tip of Taiwan that has cultivated tea since the 1880's! While it is well known that Oolong tea has been cultivated on the northern tip of the island since that time, this micro-production of a unique type of tea in the south has mostly been a local secret.

The Zhu family clan that has kept the tradition alive for over 130 years has continued to mostly cultivate the original strain of Wuyi tea that was initially brought over from Fujian, China. This tea strain is rare in Taiwan and considered a specialty. Adding to this the micro-climate of being right on the southern coast produces a unique type of tea.

While the local tradition has been to process these leaves as a green tea, we found one farmer who has innovated his processing methods to make a unique type of Oolong. His tea making is similar to Dong Ding Oolong in that he oxidizes the leaves enough to be suitable for roasting. He offers a freshly roasted version (below right) as well as an aged version (below left). His aged tea is 10 years old, and is lightly roasted at low temperature every two years. This craftsman is obviously not fussed about rolling his tea leaves as tightly and uniformly as other more modern Oolong producing areas of Taiwan have done in acquiescence to commercial standards. We can appreciate this more traditional style.

The experience of the overall scene here is quaint and authentic. These people are (still) just doing what they do, and it truly feels like a living exhibit of traditional culture. While they've implemented modern innovations such as irrigation systems and machinery to process their leaves, they have simply kept their inheritance in tact. It's truly a traditional product of regional origin that is unique in the world of tea.





Leave a comment

Comments will be approved before showing up.


Also in News

Tea sourcing trip by motorcycle to the Alishan region of Taiwan
Alishan High Mountain Oolong Fall 2020 Tea Sourcing Trip

September 24, 2020

It was a beautiful morning, and although the sun was quite strong, it felt so good to be doing what we love most — riding into the hills to source quality Taiwanese Tea! We've ridden this rode at dozens of times over the last 20+ years, and it never gets old. Each time we take this trip, we see these mountains in a different light. As far as we recall, this is the first time we stopped at this awesome spot on this bridge!

View full article →

Hong Shui Oolong Tea
Traditional Hong Shui Oolong Tea Tasting Notes | Eco-Cha Tea Club

September 11, 2020

The full flavored character reflects the mastery that evolved from pre-modern tea producing methods — which our friend learned from his grandfather as a teenager. It's a rich, fruity, complex flavor profile with classic mineral notes, and a vibrant, truly satisfying finish. This, this is the real deal when it comes to traditionally made Oolong Tea from Nantou County, Taiwan!

View full article →

Grandma Chen maker of Traditional Hong Shui Oolong Tea
Traditional Hong Shui Oolong Tea | Eco-Cha Tea Club

September 07, 2020

Batch 58 of the Eco-Cha Tea Club is a Hong Shui Oolong made in the traditional fashion by our friend in his home factory in Phoenix Village, Taiwan. He let his family plot of tea behind their traditional 3-sided farmhouse continue to grow after spring harvest in April until the last few days in July. This allows the tea trees to rejuvenate by growing naturally during the most vegetative phase of their annual cycle. He then harvested just the tops of the new growth before pruning his trees for fall harvest.

View full article →