In fact, Taiwanese spring and winter teas have relatively few tannins (for weather-related reasons), even though the teas are fragrant and flavorful. The oxidation that takes place during the withering and tossing of the tea further reduces its tannin content, with the result that the teas have be blended with imports to generate healthful effects.
事實上，台灣茶儘管香氣濃郁，但春茶、冬茶因氣候關係，茶單寧含量較少，在萎凋、攪拌等發酵過程中又會氧化減少，要想達到所謂的健康效果，不拼配進口茶是很難「過關」的。