Abstract

This paper explores what makes Taiwan’s teas distinctive from the perspective of sensory experience. Taiwan produces mainly partly fermented teas, whose heritage can be traced to Anxi and Wuyi counties in Fujian Province. Her tea tasting practice derives from gongfu (工夫) tea traditions brought by early migrants from southern Fujian. Based on this heritage, Taiwan’s tea industry has developed a characteristic “Taiwan flavor”. This paper stresses that this Taiwan flavor includes not only the special savor of the tea, but also the brewing techniques, value positioning, and processes of commercialization that have also been important factors. When Taiwan’s tea lovers enjoy their favorite local teas, it also creates a special identification with Taiwan.