• Taiwan Tea Research Extension (TRES)

    Ensuring premium Taiwanese Tea is constantly attained.

    Taiwan Tea Research and Extension Station (TRES)


    The Taiwan Tea Research and Extension Station (TRES), formerly known as Taiwan Tea Experiment Station (TTES) is a governmental organization for tea that covers all tea production in Taiwan. This highly respected organization helps farmers optimize their production whilst maintaining a balance between nature. It also oversees the scientific research of the Taiwanese tea industry and is specifically charged with: improvement of cultivation & processing technology & education.


    Taiwanese tea is reputed to be the best in the world. This is due in part to the government's emphasis on protecting the islands unique flora, wildlife, and fauna, and hence limiting the areas of valuable mountainous land devoted to tea plantations. In fact, instead of encouraging mass industrialized farming, as practiced throughout the rest of the world, the Taiwanese government, through TRES, has devoted its attention to the production of small batches of highly specialized teas. This helps maintain the independence and livelihoods of thousands of smallholders and associated businesses.


    You’ll find a list of examples of the TRES cultivar in the following table. Each TRES cultivar is a unique result from cross-cultivar cultivation and each taste is different. Please note that the Oolong teas are partially fermented (oxidized) where-as the black teas are fully fermented.


  • TRES


  • Seven Teas of Taiwan

    According to TRES, Taiwan produces seven major teas. These are:

    Green tea

    A non-fermented tea that is prevented from fermentation during the curing process. Taoyuan, Hsinchu, Miaoli and Taipei counties are the primary regions for the production of green tea.

    WunShan Paochong tea

    This lightly fermented tea is known for its light golden-green color and its smooth, fragrant, sweet aroma. This exceptional tea is produced in northern mountain range; Pinlin, Shidin and Hsintien of Taipei county and its leaves are noticeable via its deep-green curl. (3) Semi-ball type Paochong tea: This tea has a common name,


    Tungding Oolong Tea

    This lightly fermented oolong tea is grown at an altitude of 500-800 meters and originates in the area of Luku, Nantou County. It uses a special ball-rolling process that creates tight leaf balls. Once brewed this tea has a bright golden yellow color with a deep fruity aroma. The taste is sweet and mellow and leaves a pleasant taste on the tongue and throat long after drinking the tea.

    Tieh-Kuan-Yin tea

    This tea is partially fermented, with a similar ball type process as Paochong tea. Its leaves are initially lightly roasted, placed inside linen bags and then rolled into ball-shaped. The bags are then roasted over a bamboo roaster to help leaves curl and shrink. This causes the leaves to have a special aroma and flavor which is maintained for several brews. It has an orangey yellow appearance and the taste is mellow, sweet and smooth with a hint cleansing astringency. This rare Taiwanese tea is produced in Mutza and Shimen, northern Taiwan.

    White-tip Oolong tea (PomFong tea)


    It is said that the more-white tips that are showing on the tips of the dried leaves, the better the quality. White tip oolong is one of the most famous teas in Taiwan. It is famous for its sweet, honeyed tones and its mature fruit aroma. It is produced in part due to the leafhopper insect that is encouraged to bite the leaves; this causing an enzymatic change to its structure and taste.

    The major production areas of white-tip Oolong tea are Peipu, Omei, Hsinchu county and Touwu, Toufern, Miaoli County. Shihding, Taipei county, and Longtan townships, Taoyuan county have also started to produce this tea in the last few years.

    High-mountain tea


    High-mountain tea refers to tea produced from the tea gardens located at an altitude of 1000 meters plus and is often referred to as high-mountain oolong tea. Its major areas of production are the mountains of 1,000 and1,300 meters in ChiayI and Nantou County.


    Because it is cold in mountain areas with heavily cloudy in the morning and evening and shorter average sunshine period, the catechin contents in tea leave tastes are less. The theanine and other soluble nitrogen contained in the tea leaves are higher than other teas have. Tea leaves and buds are tender. The mesophyll is thick and pectin contents are high. Hence high-mountain teas have some characteristics, such as black-green appearance, sweet taste, refined aroma and enduring brewing etc.

    Black tea:

    It's a fully fermented tea. The good quality black tea is made from Assam tea plants that are grown in Puli, Yuchih of Nantou county and Juisui of Hualien county. Meanwhile, the TRES has propagated and extended the new cultivar-TTES No. 18 since 1999 in Yuchih, and this tea smells like natural cinnamon and fresh mint and is pretty popular among consumers.

  • Scientific Papers

    DNA barcode and identification of the varieties and provenances of Taiwan's domestic and imported made teas using ribosomal internal transcribed spacer 2 sequences

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