During the Qing Dynasty in China in 1717, approximately 300 years ago, ancestors from Fujian, China, transplanted tea trees to Taiwan for cultivation. In 1866, British merchants visited Taiwan to explore the camphor trade and discovered the business opportunities of Taiwanese tea leaves at the same time, thus opening up the trade of exporting tea leaves. At the end of the Qing Dynasty, Taiwanese oolong tea first appeared in the international market, known as Formosa Oolong Tea. In 1971, Taiwan experienced a foreign exchange crisis which caused a financial storm and dealt a heavy blow to the tea industry. Tea leaves were stagnant, and some tea plantations could not continue to farm and operate.

Legend 1: Oriental Beauty Oolong Tea, also known as "Pengfeng Tea" or "Fanzhuang Wulong" among tea farmers in Taiwan, belongs to the category of semi-fermented tea with the highest degree of fermentation. Why is it called "Pengfeng Tea"? It is said that early Taiwanese tea farmers neglected to manage their crops due to low tea prices, and oolong tea plants were often infested by pests. Despite the losses, one tea farmer still harvested fresh leaves and made them into tea for sale in the city, unexpectedly gaining popularity due to its unique flavor. When the tea farmer returned to his village and mentioned his tea-selling experience to the locals, he was ridiculed and not believed, being accused of "boasting." The term "Pengfeng" in Taiwan means to boast or exaggerate, hence this tea came to be known as” Pengfeng Tea”.

Legend 2: It is said that a hundred years ago, British tea merchants presented this tea to Queen Victoria of England. Due to its vibrant color and exquisite taste, the queen praised it highly and loved it very much. The aroma of the tea is enchanting, and the taste is akin to drinking champagne. Therefore, the queen named it "Oriental Beauty" tea. Additionally, Oriental Beauty tea leaves exhibit prominent white tips, giving it the other name of “White-tipped Oolong tea”.

Legend 3: There is another legend about Oriental Beauty tea. In 1960, “Pongfeng tea” won a silver medal at the World Food Expo in England and was then presented to Queen Elizabeth II for tasting. The queen was full of praise after tasting it. At that time, the tea was called "Extra-Choice Formosa Oolong Tea," with tea leaves sourced from Formosa in the East, boasting a sweet and captivating taste like a young girl. The queen then named it "Oriental Beauty."

All these wonderful and romantic legends, following the footprints of history, make Oriental Beauty Oolong tea intriguing. Its high quality, rich aroma with an oriental charm, and unique floral and honey notes make people fall in love with it as soon as they taste it, making it a name that is hard to forget - Oriental Beauty. Oriental Beauty tea is harvested in the scorching months of June and July. A unique aspect of its harvesting is that the tea leaves must be nibbled on by small green leafhoppers, as the insects' saliva mixed with the tea leaves' enzymes produces a special fragrance, and the quality of the tea depends on the extent of the leafhoppers' nibbling.

Due to this reason, pesticides cannot be used during the cultivation of Oriental Beauty tea, making the production process more challenging and the finished product more precious.

The tea-making process of Oriental Beauty tea involves an additional step of secondary fermentation after the tea leaves are roasted, followed by wrapping in cloth. They are then left in bamboo baskets or iron barrels for a period of rest to facilitate further processing steps such as rolling, shaping, and drying to produce the final tea leaves. As Taiwan is characterized by strong sea breezes and high humidity, extra care is required during the roasting and processing to eliminate any sea breeze flavor and showcase the unique taste of Taiwanese Oolong tea.

The history of Taiwan's tea industry development dates back approximately two hundred years. Taiwanese tea farmers have continually conducted research and accumulated experience to develop various new teas. Taiwan is renowned worldwide for its high-quality tea leaves, with one of the most representative being oolong tea. During the production process, oolong tea undergoes special processing steps that give it a unique floral and fruity aroma, which is loved by tea drinkers.

There are numerous varieties of oolong tea in Taiwan, including Oriental Beauty and Dong Ding Oolong. Each type of tea has its own unique flavor and characteristics. Taiwan's oolong teas are primarily grown in high mountain tea gardens in regions such as Nantou and Chiayi. Due to factors such as tea tree varieties, regional climate, soil, and high-altitude growing environments, oolong tea in Taiwan thrives under optimal conditions. The production process of Taiwan's oolong tea has been passed down for centuries, resulting in high-quality products that represent Taiwan's tea industry.

Taiwan's charcoal-roasted oolong tea belongs to the Red Water Oolong category and is a traditional tea with deep historical and cultural roots. The Red Water Oolong tea originally originated in Xiamen, Fujian Province in southern China, before being introduced to Taiwan. It has gained attention and popularity for its unique taste and flavor. The development of Red Water Oolong tea can be traced back to the late 19th century when Taiwanese tea farmers began planting and producing it, gradually improving its production techniques.

Over time, Taiwan's Red Water Oolong tea has become increasingly popular in both domestic and international markets. Its unique aroma and flavor have made it a treasure in the eyes of many tea enthusiasts. In the 21st century, Taiwan's Red Water Oolong tea has become an important tea product in Taiwan and holds a place in the global market. Not only in Taiwan, but Red Water Oolong tea has also won numerous awards internationally and is widely praised and recognized.