Specialty tea tasting is one of the most rewarding sensory experiences. It is not only deeply satisfying but also an enjoyable exploration of different brewing, aging, and roasting techniques. Like coffee, tea offers a variety of brewing and roasting methods. Like wine, tobacco, and whiskey, aging tea transforms its flavors and mouthfeel in fascinating ways. This interplay of factors makes tea tasting an endless journey of discovery for both enthusiasts and professionals.

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At its core, tea tasting can be divided into two fundamental dimensions: perception and evaluation. Perception refers to the direct sensory experience—appearance, aroma, taste, and mouthfeel. Evaluation, on the other hand, involves assessing the tea’s aesthetic qualities, such as balance and style. Perception without evaluation results in a scattered collection of sensations, while evaluation without perceptual detail leads to vague and abstract judgments.

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This article provides a brief introduction to Taiwanese specialty tea tasting, covering brewing methods, equipment, and key facts about tea cultivars, plantations, and cultural traditions. Taiwan is renowned for its oolong teas, distinguished by two key processing techniques: lightly oxidized Paochung 包種茶 and leafhopper-bitten honey-like tea 著蜒/蜜香茶. Additionally, Taiwan's tea roasting techniques, inherited from southeastern China over 150 years ago, have evolved into a unique tradition that is now an integral part of Taiwanese tea culture. The evolution of brewing methods, teaware, and tasting techniques has shaped a distinct Taiwanese tea culture, which deserves detailed exploration. This article will focus specifically on semi-oxidized Taiwanese specialty teas.

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Approaches to Tea Tasting

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There are two primary approaches to tasting tea: tea tasting in a tea ceremony and systematic analytic tasting. Some may assume that analytic tasting is more scientific and therefore more valuable than ceremonial tasting. However, this is not entirely true. The goal of analytic tasting is to determine the intrinsic flavors of a tea, while the purpose of a tea ceremony is to create an environment—through careful selection of teaware and ambiance—that enhances the tea’s flavors. While analytic tasting is more structured and objective, tea tasting in a ceremonial setting is dynamic and immersive. Both approaches can be rigorous and valuable in deepening our understanding of tea.

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Structure of the Article: A Guide for the Beginner Taster

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• Section One provides an overview of Taiwan’s semi-oxidized teas, offering insight into their diversity. The broad category of semi-oxidized teas defies easy generalization—some resemble green tea, while others share characteristics with black tea or Pu’er 普洱茶.

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• Section Two explores tea tasting in a tea ceremony, outlining a personal approach to tea preparation. While this is not necessarily the "orthodox" Taiwanese method—if such a thing even exists—it serves as a practical guide to appreciating tea’s full potential. Many elements incorporated into traditional Taiwanese tea ceremonies, including aesthetic, philosophical, and even mythical aspects, can sometimes distract from the core experience of tasting tea. This section will focus on a more direct and sensory-based approach.

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• Sections Three and Four discuss sensation and evaluation in tea tasting. These principles apply to both ceremonial and analytic approaches, and their separation in this article is merely for clarity, not to suggest that ceremonial tea tasting lacks analytical depth. In fact, a solid understanding of analytic tasting can enhance one’s appreciation of tea in a ceremonial context.