Taiwan, formerly known as Formosa, is an island where destiny, nature, and tradition have intertwined to create a unique tea culture.
The history of Taiwanese tea is a story of migration, war, and the resilience of masters who preserved ancient artistry and carried it across centuries.
From Fujian Roots to a New Land
The first tea bushes appeared on the island at the end of the 18th century.
Migrants from Fujian province brought with them both the plants and the knowledge of the craft.
Thus, the first tea gardens were established in Formosa. The masters transferred Fujianese traditions to Taiwanese soil — with its mild climate, frequent mists, and mountain air.
It was here that tea gained new strength, combining Chinese heritage with the freshness of the island.
The Japanese Period: Industrialization and Quality Standards
During Japanese rule (1895–1945), Taiwan became a laboratory for tea experimentation.
The Japanese authorities invested in infrastructure, built factories, established institutes, and trained farmers in modern leaf-processing techniques.
This period created the quality standards by which Taiwanese tea is recognized today — precise rolling, pure flavor, and harmonious aroma.
Masters’ Migration After the War
After World War II, with the arrival of communist rule in China, many masters and artisans left the mainland, fleeing persecution.
Taiwan became their new home. Among the migrants were masters from Fujian, Guangdong, and Anxi — keepers of ancient oolong recipes and fermentation techniques.
They found in Taiwan’s mountains the ideal conditions for a new direction: high-mountain oolongs.
The Birth of the Taiwanese Tea School
The migrants did not just revive traditions — they created a new school.
By combining Chinese experience with the characteristics of the local terroir, the masters developed their own style: soft, multilayered, with floral and creamy notes.
Thus, the famous varieties emerged:
- Ali Shan Oolong — light, orchid-like, with a cloud-like aroma;
- Li Shan Oolong — rich, velvety, with a misty aftertaste;
- Dong Ding Oolong — descendant of the Fujian school, refined with Taiwanese techniques;
- GABA Tea — a symbol of the union of science and tradition, created in the postwar era.
These teas proved that artistry can not only survive after war but can also be reborn at a new level.
Passing on Knowledge
Masters who arrived in Taiwan in the mid-20th century established family estates and schools.
Taiwanese tea culture developed as a craft tradition: knowledge was passed from teacher to student, from father to son.
This created a unique model — combining ancient craft, scientific approach, and respect for the land.
Thanks to this, Taiwanese oolongs became a benchmark on the international stage.
The Masters’ Legacy Today
Today, Taiwan’s tea culture thrives thanks to those who continue the work of their ancestors.
Modern farmers carefully preserve methods of hand roasting, slow rolling, and natural fermentation — where every detail matters.
Gaba Tea House is part of this heritage.
We draw inspiration from the masters who saved tea artistry and convey their philosophy in every variety: respect for tradition, purity of flavor, and harmony with nature.
Our collection includes premium Taiwanese oolongs, rare GABA teas, and classic teas from the very regions where a new tea era was born.
Through every leaf, we preserve the spirit of the masters who turned trials into art.
