Taiwan oolong teas present a wide range of oxidation styles, from 10-15% and 35-50%; they are sweet, refreshing, smooth and distinctive. Two types of oolongs are produced in Taiwan. In Taipei county, in the northern part of the island, the broad leaf, long and slightly twisted Baozhong oolongs are made in the vicinity of Pinglin. These oolongs are the least oxidized of all Taiwan oolongs, and are sometimes referred to as ‘green’ tea (even though they are not processed like green tea.)

A bit further south and to the west, Hsinchu county is home to Bai Hao oolong tea, also known as Oriental Beauty, an elegant, leaf-style oolong tea that is 35-50% oxidized and possesses a honey-like, peachy flavor.

In the high-mountain areas of central Taiwan, ball-rolled oolongs with bits of stem attached are made in the Li Shan, Ali Shan and Nantou (Tung Ting) regions. These teas are remarkably chewy, floral and aromatic, and are some of the world’s finest and most expensive teas.