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 Lindsey Schaller

Wonderful course covering the history and characteristics of Taiwan teas! Dr. Alex is very knowledgeable and passionate about the subject, and his teaching is clear and thorough. Because of this course, I have a better appreciation and understanding of Taiwan’s beautiful tea!

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學員分享 Nakanishi 中西

Through the class I could learn the basic knowledge about Taiwanese tea. It’s really helpful to input the outline of what’s Taiwanese tea especially categorizations and 100 cups of tea cupping experience. Visiting tea farm and factory are rare chance for foreigner and get many insights. Now more interested in oxidized tea and ball shape processing methods which are quite new for me.

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學員分享東　愛子

【製茶レポート台湾高山烏龍茶】 2024年4月19日〜20日台湾で清香、球状の高山烏龍茶の製茶を学びました。海抜2000mの山々が連なりその美しさから"台湾のスイス"と評される場所にある茶農家「清境農場」にお世話になりました。手摘みの青心烏龍品種の茶葉を使い、高山烏龍茶(梨山烏龍茶)の製茶を一から丁寧に教わりました。・日光萎凋生葉を大きなザルに広げ、天日に晒し茶葉の水分を飛ばし、発酵を促す。黒い網で紫外線の当たる量をコントロールした。優しく裏表を返し、生葉の香り嗅ぎ、茎のしおれ具合で生葉の水分量を確かめる。・室内静置ザルを棚に乗せて室内へ移動させ静置する。葉の香りの変化を5〜30分おきに確認する。・撹拌+浪菁烏龍茶の香りを決める大切な工程。 15:00ごろから1回目の撹拌開始。葉をゆすって刺激を与え発酵を促す。青みを帯びた香りが出てきたら、再びザルに広げて静置する。花のような香りに変化したらまた2回目の撹拌をして静置する。 20：00過ぎごろ3回目の撹拌を終える。・殺青 23：00過ぎごろから殺青機に入れ加熱して発酵を止めた。・揉捻茶葉を望月式揉捻機で揉む。・団柔揉捻した後の茶葉を布で包んで絞り、丸い球状にして、回転式プレス機で揉捻する。布を解き、茶葉の玉ときをする。この工程を40回程繰り返しぎっしり丸まった球状の茶葉に仕上げる。・乾燥茶葉を乾燥機に入れ乾燥させ茶葉の水分を抜く。以上が台湾高山烏龍茶の製茶工程です。一から製茶を学び感じたことは、全ての工程がとても繊細だと言うこと。茶葉が変化していく様子をしっかり観察し、変化のタイミングを逃さない事が大切なため、徹夜でしか作る事ができない大変貴重なお茶であると言うことです。荒茶の段階で13人のそれぞれが作ったお茶を、試飲しました。同じ条件下で作ったお茶でも、1番初めの日光萎凋や撹拌、殺青の工程で生じた差が、お茶の風味に与えた影響は大きかったように感じました。製茶工程の合間時間には、質疑応答でどんな質問疑問にも答えてくださり、一度に13人でそれぞれの烏龍茶の製茶をご指導くださった謝老師、林老師、林工場長、そして、どんな時も笑顔で、徹夜明けに台湾の美味しい朝ごはんを振る舞ってくださった張さんにも、共に製茶を学んだ仲間たちにも心からの感謝を。1人ではなし得ない大変貴重な機会を頂きました。ありがとうございました。 ⁡ 【台湾国際評茶師初級講座を受講して】台湾農業部『茶・飲料作物改良場』が発行する【台湾国際評茶師】認定資格講座を、第1期として東京渋谷華泰茶荘にて開催された講座を受講致しました。日本で海外の政府機関の認定資格が取得できる講座で、新しく開発されたツール「風味輪」を使って台湾茶を評茶する方法をいち早く学ぶことができました。WEB授業では繰り返し自分のペースで何度でも繰り返して学ぶことができ、また対面講座は東京で華泰茶荘の林聖泰老師から直々に日本語で学べたことで、より一層台湾茶の知識を深められました。初級では10種類の台湾茶を学びましたが、更に中級、上級と学びを進め、台湾茶の魅力を伝えられるよう励みたいと思います。 ⁡

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學員分享 Consuelo Pilar

During my time in Lishan, I was able to witness firsthand the delicate process of tea production. The people involved were kind and included me in their workflows to show and teach me what they do. I had the opportunity to pick leaves with the pickers, using their finger knives, and participate in the withering, panning, rolling, and drying processes. Rolling was my favorite part; I find it impressive to see how tea goes from being a strand to a perfectly formed ball. During my days on the plantations, I also received training in recognizing and analyzing the processes and resulting tea leaves from José and Iris, who guided me every step of the way. It was a valuable experience that helped me gain a deep understanding of how tea leaves work, from the plant to the cup.

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學員分享 Regina Choie

The Course is really great

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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

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.

2025-IFTCL-4-10090-001

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.

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

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.

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

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.