Oolong, also known as partly fermented tea, only takes few percents of the global market share, and nearly 1/3 of them are from Taiwan; from quality viewpoint, Taiwan is leading its packs by leaps and jumps because we still keep the traditional fermentation skills. However, solid knowledge of Oolong is not available and the market is rather full of different kind of nonsenses, it is because Taiwan tea industry is a close loop where knowledge, skills and know-how are kept exclusively as secrets. So what I have found is the potential business yet seriously lack of information flows when I went back to TW, and this is where I can contribute.

We have tea estates in several locations, and each one of them is for different cultivar; Sijichun in hills, Milky Oolong in mountain areas and Chin-Shin-Oolong in higher places. Oolong production is very sophisticated and takes a lot of dedicational efforts to make a good tea. My mission is not only selling but also sharing all this knowledge with people around the world, and make Taiwan Oolong visible among tea lovers with correct understandings.