Spring is a season of renewal, and for tea lovers, it marks the arrival of some of Taiwan’s finest teas. As the coolness of winter fades, the first flush of tender tea leaves is eagerly awaited by tea farmers and connoisseurs alike. The combination of sufficient rainfall during the winter and mild temperatures starting in March creates the perfect environment for growing premium-quality tea. This season, we explore the best Taiwanese spring teas to enjoy, each with its own distinctive flavor, aroma, and character.
The Importance of Spring Tea
Spring tea, also known as “first flush tea,” refers to the first harvest of the year, typically from March to May. During this time, tea plants that have rested through the winter sprout new leaves, which are often more delicate, flavorful, and aromatic than later harvests. Because of their high quality, spring teas are highly sought after and considered some of the best representations of Taiwanese tea craftsmanship.
Top Spring Teas in Taiwan
Taiwan is world-renowned for its oolong teas, ranging from lightly oxidized Baozhong to heavily roasted Tieguanyin.
1. Bi Luo Chun Green Tea
Taiwanese green tea, while less famous than its oolong counterparts, is highly prized in spring. Green tea harvested before the Qingming Festival is said to be the best and is called “Mingqian Tea.”
Taiwan Bi Luo Chun (台灣碧螺春) which is produced from mid to late March., is a high-quality green tea grown primarily in Sanxia (三峽), New Taipei City. Inspired by the famous Bi Luo Chun from Jiangsu, China, Taiwan’s version has developed its own unique characteristics due to the island’s climate, terroir, and processing techniques. The tea is known for its delicate, curly, jade-green leaves covered in fine white fuzz, which produce a fresh, floral, and slightly fruity aroma with hints of boiled mung bean and sweetness. Unlike many other green teas, Taiwan Bi Luo Chun is lightly pan-fried to preserve its natural freshness and prevent excessive bitterness. The infusion is a clear, pale green liquor with a smooth, refreshing taste and a lingering, sweet aftertaste. This tea is highly valued for its vibrant flavor, elegant fragrance, and handcrafted quality, making it one of Taiwan’s most beloved green teas.
2. Wenshan Baozhong Tea
Wenshan Baozhong Tea, which is produced from early to mid-April, is a lightly oxidized oolong tea that leans toward the greener side. It is a lightly oxidized oolong tea known for its delicate floral aroma and smooth, refreshing taste. Grown primarily in the Wenshan district of northern Taiwan, this tea is crafted using traditional hand-processing techniques, including withering, minimal oxidation, and light rolling. The result is a tea that retains the fresh, floral aroma and smooth, clean taste. The spring harvest brings out its signature gardenia-like fragrance and gentle, buttery mouthfeel, making it an ideal choice for those who enjoy lighter teas. Its signature fragrance, often reminiscent of orchids or jasmine, makes it a favorite among tea enthusiasts seeking a refined and elegant drinking experience.
3. Dong Ding Oolong Tea
Dong Ding Oolong Tea is a famous Taiwanese oolong tea originating from Lugu Township in Nantou County, and is produced in mid-April. Grown at an elevation of around 700 meters on Dong Ding Mountain, this tea is known for its rich, roasted aroma, smooth texture, and complex flavor profile with notes of nuts, and caramelized sugar. Traditionally, it undergoes medium oxidation and a meticulous roasting process, which enhances its depth and lingering aftertaste. Dong Ding Oolong is prized for its balanced combination of floral, fruity, and toasty characteristics with a lingering aftertaste, making it a beloved choice among oolong tea enthusiasts worldwide.
Some Taiwanese teas, like Dong Ding oolong, undergo traditional charcoal roasting for a rich, toasty aroma.
Originating from China’s Fujian province, Tieguanyin found a new home in Taiwan, where farmers have perfected its deep, smooth flavor. It’s a comforting brew often enjoyed after meals or during tea ceremonies.
4. Muzha Tie Guan Yin Tea
Muzha Tie Guan Yin is a traditional Taiwanese oolong tea known for its deep, roasted aroma and rich, complex flavor. This tea is produced from mid to late April. Originally brought from Anxi, Fujian in the early 20th century, it has developed its own unique character in Muzha, Taipei. Unlike the lighter, floral-style Tie Guan Yin from China, Muzha Tie Guan Yin undergoes multiple rounds of charcoal roasting, creating toasty, caramelized, and slightly woody notes with a lingering sweetness. The tightly rolled, dark brown leaves unfurl to reveal a bold, full-bodied infusion with hints of minerality and depth. This tea is considered a rare and highly prized oolong, requiring skilled craftsmanship to achieve its signature balance of oxidation, roast, and aroma. It is best enjoyed through multiple infusions, allowing its flavors to evolve and deepen over time.
5. High Mountain Oolong
High Mountain Oolong Tea (Gao Shan Oolong Cha) is a premium Taiwanese oolong tea grown at elevations above 1,000 meters in regions such as Alishan, Lishan, and Shanlinxi, and so on. Due to the different climate in high-altitude areas compared to lower-altitude regions, the spring tea harvest of high mountain tea begins about a month later, around May. The cool temperatures and misty climate at high altitudes slow the growth of the tea leaves, resulting in a rich, complex flavor with a smooth, creamy texture and a naturally sweet, floral aroma. Lightly oxidized and carefully hand-processed, High Mountain Oolong is known for its fresh, buttery taste with lingering notes of orchid, jasmine, and tropical fruit. Its vibrant, jade-green leaves unfurl beautifully when brewed, making it a favorite among tea connoisseurs worldwide.
6. Oriental Beauty Tea
Though primarily harvested in early summer, some early-harvest Oriental Beauty teas are available in spring. This unique tea is known for its natural honey and ripe fruit notes, which result from the presence of leafhoppers that nibble on the leaves, triggering a chemical change inside of the plant, which creates a honey -like fragrance of the tea. The best early-season batches exhibit a delicate balance of muscat grape sweetness and fruity undertones, offering a refined tea-drinking experience.
7. Ruby Red Tea (Hong Yu No. 18)
Ruby Red Tea (Hong Yu No. 18) is a distinctive Taiwanese black tea developed by Taiwan’s Tea Research and Extension Station, combining native wild tea (Camellia formosensis) with an Assam cultivar. Grown primarily in the Sun Moon Lake region, this tea is known for its deep red infusion, smooth and full-bodied texture, and complex flavor profile with natural notes of cinnamon, mint, and honey. The unique terroir and careful processing enhance its rich aroma and lingering sweetness, making it one of Taiwan’s most celebrated black teas. The spring harvest produces particularly vibrant flavors, making it an excellent option for those who prefer a bold yet balanced tea.
Experience Taiwan’s Spring Tea Season First-Hand!
If you’re curious about how Taiwan’s famous teas go from leaf to cup, don’t miss the Community Services Center’s immersive tea farm tour on April 17, 2025! Join the Center for a relaxing day trip out of the city to meet a local tea farmer and discover the art of Taiwanese tea-making. You’ll hand-pick fresh tea leaves, learn traditional processing techniques, and enjoy an expert-led tasting session.
After exploring the farm, sit down to a delicious tea-infused lunch with vegetarian options available, all while surrounded by the lush countryside. Transportation, lunch, and farm entrance are included. We’ll depart and return to Xindian MRT Station—easy and convenient!
Conclusion
Spring in Taiwan is a truly special season for tea, offering some of the finest and most flavorful selections of the year. From the delicate freshness of Bi Luo Chun Green Tea to the rich, roasted depth of Muzha Tie Guan Yin, each tea embodies the unique terroir and craftsmanship of Taiwan’s tea culture. Whether you prefer the floral elegance of Wenshan Baozhong, the smooth complexity of Dong Ding Oolong, or the refined sweetness of High Mountain Oolong, there is a perfect spring tea for every palate. As you explore these seasonal treasures, take the time to savor their nuanced aromas, textures, and aftertastes—each cup is a reflection of nature’s renewal and the artistry of Taiwanese tea masters.
Yasuko Hondo
Living in Taipei since 1996, I earned the 30th-term Tea Brewing Master certification from the Taipei Lu Yu Tea Art Center. My qualifications include being a certified Chinese National Senior Tea Artist and Tea Evaluator, along with serving as a lecturer and interpreter at the Lu Yu Tea Art Center. Furthermore, I am a first-degree instructor in the Sogetsu Ikebana school. In 2014, “Ichi I An Taiwan Tea School” was established with the aim of sharing the essence of Taiwanese tea culture. Currently based in Tianmu, Taipei, the school offers Taiwanese and Chinese tea lessons in both Japanese and English for Japanese and international students. Several times a year, I also organize tea gatherings and events in Japan (in cities such as Tokyo, Osaka, and Yokohama) to showcase the beauty of Taiwanese tea.