Taiwanese TeaGuide
Taiwanese Green Tea: Sanxia Bi Luo Chun and Taiwan's Other Green Teas
Taiwan is an oolong island, but it does make a little green tea, mostly in Sanxia District of New Taipei, in the hills southwest of Taipei. The best known is Sanxia Bi Luo Chun: dark green, curled leaves that brew a bright, fresh cup with grassy, vegetal and lightly floral notes. It shares a name with the famous Jiangsu green tea but is made from a local cultivar and tastes different. Production is small, so it's rarely seen abroad. Brew at 75–85 °C.
Where it comes from#
Sanxia is a hilly district in the north of Taiwan, in the same part of the island as the Pinglin and Wenshan area known for Baozhong. Green tea was once more widespread in northern Taiwan, much of it for export, but most farmers moved to oolong over the 20th century. Sanxia stayed loyal to green tea, and today it's the main place you'll find it. The tea is usually made from a local cultivar, Qing Xin Gan Zi.
Sanxia Bi Luo Chun vs Jiangsu Bi Luo Chun#
| Sanxia Bi Luo Chun | Jiangsu Bi Luo Chun | |
|---|---|---|
| Region | Sanxia, New Taipei, Taiwan | Dongting hills, Lake Tai, Jiangsu |
| Cultivar | Local Taiwanese cultivar | Local small-leaf bushes |
| Leaf | Dark green, curled, a bit larger | Tiny, tightly curled spirals, very downy |
| Taste | Grassy, brisk, fresh, lightly floral | Fruity, floral, sweet, delicate |
| Availability abroad | Rare | Common |
More about the original in my Bi Luo Chun guide.
What it tastes like#
| Dry leaf | Dark green, curled, some fine hairs |
| Liquor | Pale yellow-green, bright |
| Aroma | Fresh grass, green beans, a light floral note |
| Taste | Brisk, clean, vegetal, lightly sweet |
| Texture | Light |
| Finish | Fresh, short to medium |
Other Taiwanese green teas#
Sanxia also makes a small amount of flat, Longjing-style green tea. It isn't widely exported either, so if you see Taiwanese green tea in a shop, it's most likely Sanxia Bi Luo Chun.
Taiwanese green tea vs Baozhong#
Both come from the north and both are fresh and bright. Baozhong is a very lightly oxidized oolong: more floral, softer, silkier. Sanxia green tea isn't oxidized at all: greener, grassier and brisker. More in oolong vs green tea.
How to brew Taiwanese green tea#
| Method | Leaf | Water | Time |
|---|---|---|---|
| Glass | 3 g per 250 ml | 75–80 °C | 2–3 min, top up when a third is left |
| Gaiwan | 3–4 g per 100 ml | 80–85 °C, no rinse | 15 s, +5 s; 5–7 steeps |
| Cold brew | 2 tsp (about 6 g) per litre | Cold | 6–8 h in the fridge |
Too hot and it turns bitter and flat. A glass lets you watch the leaves open, which is half the pleasure of green tea.
How to buy good Taiwanese green tea#
- Origin stated: Sanxia, New Taipei.
- Harvest date: spring, as recent as possible.
- Dark green, even leaves, no yellowing or dust.
- Fresh, grassy smell in the bag; a flat or hay-like smell means old.
Storage#
Green tea is the most perishable: airtight, dark and cool, away from strong smells, and drink it within months. An unopened pack can go in the fridge. See how to store tea.
Myths#
"Taiwan doesn't make green tea." It does, just not very much of it.
"Sanxia Bi Luo Chun is the same as Chinese Bi Luo Chun." Same name, different cultivar, region and taste.
"Baozhong is a green tea." It's a very lightly oxidized oolong.
My honest take#
Taiwanese green tea is a curiosity rather than a reason to explore Taiwan, but if you see a fresh Sanxia Bi Luo Chun, it's worth a bag. For everyday Taiwanese tea, oolong is still the star.
The bottom line#
Taiwanese green tea comes mostly from Sanxia, New Taipei. Sanxia Bi Luo Chun is grassy, brisk and fresh, and differs from the Jiangsu original. Brew at 75–85 °C and drink it fresh. More in my Taiwanese tea guide.
Steep timer
3–5 g per 100 ml75–85 °CNo rinseUp to 7 steeps
Questions people ask
Does Taiwan make green tea?
Yes, a small amount, mostly in Sanxia, New Taipei.
What is Sanxia Bi Luo Chun?
A Taiwanese green tea from Sanxia, made from a local cultivar.
Is Sanxia Bi Luo Chun the same as Chinese Bi Luo Chun?
No; it shares the name but tastes greener and brisker.
How do you brew Taiwanese green tea?
3–4 g per 100 ml at 80–85 °C in a gaiwan, or 3 g per 250 ml at 75–80 °C in a glass.
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