Wang Family Tea

24/12/2025

Land preparation is underway as we cultivate the soil for a new planting of organic tea.

In Taiwan, as winter sets in, the climate gradually becomes drier and cooler, slowing the growth of pests and weeds in the fields. Many farmers take advantage of this period to carry out soil cultivation and land renewal, improving soil structure, drainage, and aeration in preparation for the next planting cycle. These preparations are typically completed before the arrival of spring, ensuring that crops can be planted at the optimal time and establish healthy growth from the outset.

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05/11/2025

During the crafting of our Ruby Black Tea, the freshly rolled leaves are left to rest, extending the fermentation to enhance the tea’s aroma and color. This crucial stage allows Ruby black tea to develop its signature notes of cinnamon, mint, and tropical fruit.

05/10/2025

Happy Moon Festival 🌕🌕🌕

Every year, on the 15th day of the eighth lunar month, families across Taiwan celebrate the Moon Festival, a moment for reunion, moon-gazing, and giving thanks. 🍐🥮

In our hometown, this day also marks the birthday of the Earth deity, known as Tudi Gong (土地公), the guardian spirit of the land and the farmers. One old tradition still alive today is the “planting of bamboo canes” for him.

Farmers craft canes from bamboo, tie gold paper to them, and place three sticks of incense beside the fields. These canes are symbolic — they are meant to help the elderly Earth deity walk as he makes his nightly rounds protecting the crops. The gesture is both practical and poetic: bamboo stands for vitality and growth, while gold paper and incense carry our gratitude and prayers for another year of abundance.

Alongside the offerings of mooncakes and pomelos, this simple ritual connects us to the rhythm of the land, reminding us that every harvest is not just the result of labor, but also of gratitude.

Wishing everyone a peaceful and joyful Moon Festival. 🌕

06/08/2025

Oriental Beauty— The Liquor

Bright and clear with a rich amber-orange hue.

No haze. No bitterness. Just honeyed elegance in a cup.

06/08/2025

Infused Oriental Beauty leaves

The leaves are tender and open, with just the right level of oxidation.
After pan-firing, the leaves were gently left to rest while still warm — allowing the residual heat to draw out a deeper red tone and a natural amber glow.

Not dyed. Not over-fired. Just the result of timing, leafhopper bites, and skilled hands.

06/08/2025

Oriental Beauty — The Dry Leaf

The leaves are gently curled, with shimmering silver-white buds and plump, intact tips.
Edges display a reddish-brown hue—evidence of natural oxidation triggered by leafhopper bites.
Oriental Beauty is instantly recognizable for its signature appearance: a tapestry of red and white, with almost no dark leaves.
A tea as elegant as it is distinctive.

20/07/2025

Qing Xin Da Mao is one of the foundational cultivars of Taiwanese tea.

Here in Hsinchu, we grow it using only natural methods. We don’t use pesticides or chemical fertilizers.

Just sunlight, soil, the rhythm of the seasons, and our hands.

It’s slower, but it’s a way of farming that respects the land.

24/06/2025

13/06/2025

Every 4 or 5 years, we do something that shocks first-time visitors: we cut our tea bushes down hard. This process is called mid-level pruning, or 中剪 in Chinese .

I usually trim them to about 30 to 40 cm.

Some people ask, “Aren’t you afraid they won’t grow back?” 😱

But this is how we renew the plant’s energy.
I always make sure to leave a few strong branches to help the tea recover.

After pruning, the airflow improves, pests don’t hang around as much, and the new growth is healthier.

By next season, these trimmed bushes will be full again — and how about the tea?
🤓Usually better than ever.

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31/03/2025

Turning my world into a Ghibli scene 🔥