Prize-winning teas Compared to the thousand-plus years of tea making in mainland China, a century or so of development for Taiwan tea may seem like a short period. However, by the end of this 100 years--which included the Japanese occupation era and postwar use of mechanization and scientific methods--Taiwan's tea making crafts reached unprecedented heights, especially for special local teas (baozong, oolong, and tieguanyin).
與中國千餘年製茶工藝相較，台茶發展的百餘年歷史看似短暫，但是經過日據、光復後現代機械科學化方法的注入，使得百年來台灣製茶工藝的發展，特別是特產的烏龍茶系（包種、烏龍、鐵觀音），呈現歷史未有的新局。