Tea is a World in a Cup

Tea is more than a beverage. It is among the very few foods whose cultivation, consumption, and sale have altered world history and civilizations, but it is also as intimate as a whisper, personal and distinctive as a lover’s voice. Tea inspires and calms, but it can also be vibrantly creative. It is an invitation to memory and reflection.

Taiwanese Tea Culture

Taiwan has been a premier tea-growing region for over 250 years. The relatively high humidity, abundant moisture, and warm temperatures make Taiwanese mountains a supremely suitable climate for tea plant cultivation. “High Mountain” refers to prized teas that are grown on the lush Taiwanese mountains at altitudes over 3000 feet above sea level. Taiwanese teas are known for their complex flavors, aromas, and aftertastes and are frequently called “the champagne of teas” by chefs and tea enthusiasts everywhere.

Taiwan abounds in tea culture. Its tea houses are world-renowned. All have the perfect environment to enjoy tea ritual and the subtle tasting notes of the local and varied brews.

Oolong Tea

Oolong tea is a traditional Chinese tea made from the leaves of the Camellia sinensis plant, the same plant used to make green and black teas. Less than 1% of the world’s tea is true oolong, and oolong is the premier tea of Taiwan.

All tea leaves contain enzymes, which produce a chemical reaction when oxidized, and oxidation determines tea flavor. Black teas are allowed to oxidize a lot. Green teas keep oxidation to the minimum. Oolong teas are in between.

The complex and individual flavors of each tea are coaxed out by master growers in the centuries-old traditions of Taiwan.

Oolong Flavor Profile

Less oxidized teas tend to have a fresher and more green flavor profile with prominent floral flavors from the leaves. More heavily oxidized teas are characterized by darker redness on the leaves and tend to be more sweet in character with a fruity finish.

Oolong is a partially oxidized tea with various levels determined by the tea master. Its flavor can range from fresh and green to almost smoky.

Oolong Shape

Taiwanese oolong teas are traditionally rolled into tight balls under the control of a skilled tea master. Rolling helps to bring out juices and essential oils from leaves to enhance its flavor, while the shape itself protects whole leaves from crumbling when dried and packaged.

Oolong Harvest

High mountain oolong teas in Taiwan are only harvested two or three times per year between April and December. The most prized harvests are generally in the Spring.

Each harvest produces its own distinctive flavor and quality.

Like a fine wine, the rich complexity of flavor in our tea begins with a living plant whose vintage and season contribute to its final palette and nose.

Joimo Tea Selection

Joimo’s curated oolong selection is handpicked.

Our single-origin teas are some of our favorite oolongs grown on small family-owned farms in Taiwan, where responsible cultivation and tradition have been passed down through multiple generations of tea lovers.

We know each of our farmers and we visit every farm to find the best possible selection for the Joimo Tea experience.

Taiwanese tea culture

Taiwan has been a premier tea growing region for over 250 years. The relatively high humidity, abundant moisture, and warm temperatures make Taiwanese mountains a supremely suitable climate for tea plants cultivation. “High Mountain” refers to prized teas that are grown on the lush Taiwanese mountains at altitudes over 3000 feet above sea level. Taiwanese teas are known for their complex flavors, aromas and aftertastes and are frequently called “the champagne of teas” by chefs and tea enthusiasts everywhere.

Taiwan abounds in tea culture. Its tea houses are world renowned. All have the perfect environment to enjoy tea ritual and the subtle tasting notes of the local and varied brews.