臺灣茶TAGs風味平臺

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臺灣特色茶國際證照班

Certificate for International Certificate Class of Taiwan Specialty Tea

學員分享 Laura Chen

Throughout the tea course, I deepened my understanding of the ways that oxidation levels and processing methods transform tea, from green to black, and gained a new appreciation for the ways tea exists culturally and linguistically in daily experiences. I also learned about the significance of being mindful and intentional in the traditional, and often ritualistic, practices of brewing.

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學員分享 Chaiyaporn Chuchanan

Visit to a Tea Plantation and Tea Factory in Nantou on April 17, 2025 TEA & MAGIC HAND 茶之魔手製茶二廠 We visited a tea plantation and a tea factory in Nantou on April 17, 2025. We come with Teacher Isabella for group TBRS . International class. This factory produces Taiwanese oolong tea for beverages and bubble milk tea. However, they also produce premium-grade tea, which is hand-picked. Tea used for regular beverages is harvested using machinery. Today, we observed the outdoor withering process of Four Seasons tea leaves. We also toured the surrounding tea plantation, which grows both Four Seasons and Jinxuan oolong varieties. After that, we went inside the factory to see the tea processing methods and various production steps. The factory maintains very high cleanliness standards. We were also able to smell the tea during the indoor withering process. The factory representative guided us through the tour and explained the details of tea production. Finally, we took group photos and enjoyed tea prepared by the factory. We’d like to extend our thanks to the team for their warm hospitality.

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學員分享田中　蓉

一、2024年4月18日～22日春高山茶製作ツアーに参加して台湾行きました。 2024年4月19日は清境農場南投農家の謝さんご夫婦のお家でお茶を作り始めました。台湾烏龍茶の作り方は採茶→日光委凋→室内静置→撹拌十浪青→発酵→炒青→初採捻→初乾燥→茶索回軟→球型採→乾燥で作る工程はとても複雑でした。茶博士と林先生の専門的なご指導のもと、一つ一つの工程を真面目にやってました。茶博士さんには専門的なお茶に関する知識をたくさん教えて頂き大変勉強になりました。また、茶農家謝さんは茶畑を案内して頂きました。直接茶園も見学でき茶葉の成長環境を観察できました。 4月20日は自分達で作ったお茶のテイスティングをしました。茶の味はまだ足りていないところがたくさんありましたが、初めて高山茶を作られて良かったです。プロとしてはまだまだ勉強が必要と思いました。お茶の完成までには「天時地利人和」というように全ての条件を揃えることが必要です。お茶を作る茶農家さんの大変さはよく分かりました。今回のツアーに参加できてお茶に対する知識をより深く理解できました。初回貴重な体験を今後に活かして頑張ります。林先生と台湾で親切に接して下さった方々に感謝です。二、2024年11月に初級台湾国際評茶師講座を受けました。授業日程は WEB 事前準備＋対面実習授業（1日）+検定試験（1日）になります。講座を通じて正しい台湾茶の知識と風味輪を学ぶことと、さらに台湾茶資格の認定をされることに感心しました。11月に家で事前準備授業、台湾茶の歴史、茶区、品種、製造についてビデオ講座を繰り返し見て風味輪を使って評茶の予習をしました。指定茶10種の茶名認識の宿題「可能審査表」の特に木柵鉄観音と凍頂烏龍茶（伝統）の区別は自分にとっては難しかったです。WEB 小テストの問題は正確になるまで繰り返して受けました。事前準備講座は自分の時間で勉強ができますが、勉強の内容は色々分野が広くて初級としては思ったより難しかったです。12月7日の実習授業は1日で皆さんと真剣に受けました。12月8日の認定試験当日は緊張しながら筆記試験、台湾茶類、茶名認識、評茶を頑張りました。筆記試験の台湾茶の歴史については問題が難しく間違えが多くなり悔しかったです。勉強不足で知識が足りていないことをよく感じました。これからも勉強を続け中級・高級があればまた挑戦してみたいです。初級台湾国際評茶師講座を通じて台湾茶の見識を増やすことができました。勉強も楽しかったです。対面講座前にしっかりと予習することが大事です。林先生のご指導で無事合格できてありがとうございました。

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學員分享 Sarintra Sanguanwarin

Visiting Tea & Magic Hand in Taiwan was such a memorable experience. I got to see the whole journey of Si Ji Chun oolong-from tea bushes in the field to the detailed steps of processing. What stood out was how clean and well-organized everything was. Each part of the process-plucking, withering, oxidation, rolling, drying-was done with such care. It helped me understand how much work goes into every cup. This visit made me appreciate tea even more. It wasn’t just about tasting-it was about the people, the process, and the passion behind it.

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學員分享 Anelisa Mae Nicos Tumanda

I enjoyed this class and all the information I have gained from it. Now knowing the intricacies a tea, I am able to using this knowledge to help me distinguish quality tea. I appreciate Professor Alex’s patience with us and the enthusiasm he had for the material. By having him as my instructor, it set me up for success.

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2025-IFTCL-4-10097-001

PHẠM THỊ HẢI NINH

On a beautiful spring day with golden sunshine and a gentle breeze, I had the pleasure of visiting a 5-star tea farm in Taiwan as part of International Certificate Taiwan Specialty Tea Class. Surrounded by rows of vibrant tea bushes, the atmosphere was calm, inviting, and full of life. Our teacher guided us through the experience, sharing deep knowledge about the cultivation and techniques behind Taiwanese teas. We explored the fields, watched the skilled hands of the tea masters, and even tried our own hand at picking fresh tea leaves. Sharing this experience with friends from the training class made it even more special. We laughed, learned, and tasted freshly brewed oolong right at the source. The rich aroma and smooth, sweet flavor of the tea under the warm spring sun was unforgettable. A heartfelt thank you to the director and all the staff of the tea garden for your warm hospitality, generous sharing, and unwavering support throughout our visit. Your passion for Taiwanese tea and dedication to preserving its traditions truly shone through every moment. We deeply appreciate the care, knowledge, and kindness you extended to us—it made our experience not only educational but truly inspiring. This visit was not only educational but also deeply heartwarming. I truly recommend this class and this tea farm to anyone interested in Taiwanese tea especially on a bright spring day, when everything feels just right.

2025-IFTCL-4-10089-001

Chaiyaporn Chuchanan

2025-IFTCL-4-10090-001

Sarintra Sanguanwarin

2025-IFTCL-4-10088-001

Chanya Chantrapimol

The tea farm we visited today was 茶魔手, a farm specializing in commercial tea. The manager presented us the tea plants will be handpicked and produced into varieties of tea at their own tea making facility where hygiene is highly emphasized in order to control the quality of the tea products. All process of tea making can be completed in one place starting from picking leaves, outdoor and indoor withering, oxidizing, frying and eventually squeezing the tea leaves into a ball shape and make it ready to be distributed.

2025-IFTCL-4-10098-001

Woraphan Aphinantavej

This morning, I learned about the history, origins, and growing regions of various Taiwanese teas at Ciaocha Teahouse. I was surprised to learn that john Dopp from scotland helped bring Taiwanese tea to international recognition and find connecting tea makers and spreading knowledge. In the afternoon, I visited the Formosa Tea Industry and Culture Promotion Center, where I observed the production of Four Seasons oolong tea and had the chance to pick tea leaves myself. I learned the basic steps of tea processing: • Picking – One bud with 2–3 leaves • Withering outdoors – To reduce moisture and initiate oxidation • Indoor withering – To promote partial oxidation • Kill-green – Using heat to stop the oxidation process • Rolling – Shaping the leaves into ball form • Drying – To reduce moisture and stabilize the tea After that, I tasted a cold-brewed version of the tea. It had a fragrant aroma, a moderate level of strength, and was very smooth and easy to drink. Finally, I got to see the difference between hand-picked and machine-picked tea fieldsthe shape and structure of the tea bushes vary noticeably depending on the harvesting method.

2025-IFTCL-4-10099-001

Panida Thipsombatwong

Review: Visiting Tea & Magic Hand’s Si Ji Chun Factory in Taiwan The highlight of this visit was seeing how clean and well-organized the tea-making process was. The factory mainly produces tea as a base for milk tea beverages, but in my opinion, their tea base is excellent on its own. It works beautifully as a light, cold-brewed oolong—floral, fragrant, and incredibly easy to drink. During the visit, we learned the differences between hand-picking and mechanical harvesting, each method producing distinct results. We also saw how the leaves are withered in a shaded area using natural wind—a gentle drying process that prepares the leaves for the next steps like oxidation and roasting.

2025-NCHU-8-10113-001

Anelisa Mae Nicos Tumanda

2025-NCHU-8-10114-001

Kateri Rosanne Cruz Taimanao

The class very informative and enjoyable. I didn’t realize that there were different processes to making different types of teas and what the differences were. I learned the differences between the tea cultivars and what makes green tea, oolong, and black tea. I have more appreciation for tea and the art and culture of it.

2025-NCHU-8-10120-001

Laura Chen