Product Overview
The Taiwan Tea King Tea Competition is a prestigious contest dedicated exclusively to winter-flush oolong teas. Known locally as “Dong Pian Cha,” winter teas are produced from tender shoots that sprout during brief warm spells between late autumn and early winter. These teas are prized for their elegant fragrance, sweet flavor, and seasonal uniqueness, with limited harvest making them especially rare.
All major categories of Taiwanese oolong teas are eligible to enter, including high mountain teas, machine-harvested oolongs, light-fragrance oolongs, Jin Xuan, Cui Yu, and Si Ji Chun. Regardless of elevation, varietal, or processing method, any tea that meets the high standards of winter flush quality has the chance to win. This inclusive approach highlights the diversity of Taiwan’s oolong tea landscape and encourages innovation across tea-growing regions.
Organized by local farmers’ associations, Tea Research and Extension Stations, or municipal governments, the competition is held annually and aligns with efforts to promote regional tea identity and develop the industry. Participants must submit standardized tea samples along with detailed production records. The organizers handle all samples anonymously to ensure impartiality throughout the evaluation process.
Judging is meticulous and conducted by a panel of seasoned experts, including tea makers, sensory evaluators, and academic professionals. Teas are assessed blind based on multiple criteria such as leaf appearance, aroma, liquor taste, aftertaste, leaf quality, and infusion endurance, guaranteeing objective and professional scoring.
Awards are given in several tiers: Bronze, Silver, Gold, and the highest honor, Tea King. Winning the Tea King title reflects exceptional quality, craftsmanship, and flavor. These top-tier teas often attract attention from collectors, connoisseurs, and premium retailers, symbolizing the best of Taiwan’s winter tea offerings.
