LuYuan was established in 1935.
We have experienced tea masters, tasters and have passed the skill of Tea Manufacturing from one generation to another. We select the different flavors of Taiwanese tea delicately and show you how to distinguish the specialties of many kinds of tea leaves. By using different methods of tea production which depend on a variety of weather and environment, as well as the technique of manual oxidation and baking tea leaves which adapts the variation.

Taiwan, an island located at North Latitude 23.5ﾟwhich has high mountain regions, providing the ideal environment for tea-growing, a perfect location for tea plant, Camellia sinensis. Unique teas have been developed here, not only because of both fine climate and terrain, but also the progressive crafts of tea production, combined with experience and wisdom through hundreds of years.

You are invited to savor a cup of Taiwanese tea and feel the classic fragrance from this island.


Inheriting and transmitting the beauty of Taiwanese Tea
A feast of land, tradition, crafts, and cultures.
From 1935, which has lasted almost a hundred years, every step of LuYuan, our mission is to transmit the beauty of Taiwanese tea.

Tea leaves, in many ways, represent Eastern culture, the spirit of moderation, low-key and calm.

Taiwanese teas also bring out the feature of Taiwan, simple and down-to-earth, by the fertile mountains and the superb skills of tea manufacturing. Just like every person, each kind of tea is unique.

High-quality tea is developed with an ideal tea-growing climate and terroir, as well as with superb skills, which appears the pure flavor of tea-producing regions.



We categorize three series of tea; each series has its own features of tasting. We’d love you to enjoy each particular flavor by not just only knowing what type of tea is, but also knowing how it has been produced.

[ Chá mǐ chá ] Tebi
Tasting the variation of the process: Fermentation/Oxidation degree. Roasting time
As tea leaves oxidized, they are divided into 0% oxidation (non-fermented tea), semi-oxidation (partially fermented tea), 100% oxidation (fully fermented tea), and post-manufacture oxidation (fermentation). According to the time of roasting, they are divided into raw tea (only drying), medium roasting, ripened tea (ripe, cooked). Each manual process and firing affect the flavor of tea.

Fermentation/Oxidation – To develop taste and aroma compounds； Roasting- To flavor the tea.


[ Shāntóu qì ] Mountains
Tasting Shāntóu qì: Terroir. Varieties of the tea plant

The unique features of a local environment always give special characteristics to its inhabitants. As well as the concept that every tea has a unique character. Tea plants absorb nutrients from different kinds of soil and are grown in different environments, which produce a unique tea flavor, which is called " Shāntóu qì ".

The feature of tasting [Shāntóu qì] is to taste the various flavors and to distinguish different tea types of tea varietal or cultivars that are grown in the same terroir.

Lightly oxidized and roasted – Taiwan Gāoshān chá (High Mountain tea) is produced with the least manual process. The color of the tea liquid is golden. You may taste the original and unique fragrance of the tea plant.


[ Fēngwèi ] Flavor
Tasting the special tea flavor: Particular manufacturing. Particular varieties. Particular tea leaf.

In addition to variations in land, varieties, and manufacturing processes, the tea raw material (fresh leaves) or other processing reasons are all the keys to cause the differences in flavors.

The feature of the tasting of [ Fēngwèi ] Flavor is to taste the flavor changing in the tea due to special variation.


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