1.Taiwan Green tea (TGT) is a non-fermented tea. Panning or steaming is the first processing step without withering or fermentation. Bi-Lo-Chung is a representative of the pan-fired green teas and is produced in Sanshiar of New Taipei City. The appearance of Bi-Lo-Chung tea is fresh green, and it is covered with more leaf pubescence, and curled into a tight and spiral shape. The infusion color is pale yellow-verdancy. It possesses a slightly vegetable incense, sweet, and mellow taste. Long-Chin tea looks like sword-blades. The infusion color is pale yellow-green. It has a fragrant aroma, sweet taste, lively and zippy flavor, and refreshing taste. Their qualities also focus on the fresh activity.

2.Oriental Beauty tea (OBT) is academically known as White tip Oolong tea, also known as Penfong tea. It is one of the most fermented teas in the partially fermented tea category. The raw materials are plucked from young and tender tea buds whose stylets were sucked by the small green leafhopper. After withering, the fermentation of the tea leaves is controlled by manual stirring to give the teas their unique honey flavor or mature fruit taste. In this kind of tea, 50%–60% of the catechins in tea leaves are oxidized. It is a unique tea that was locally researched, developed, and made in Taiwan. The tea-making process of this kind of tea includes heavy withering and heavy stirring; after pan firing, the tea leaves must be stuffed and wrapped in a damp cloth to remoisten them; then, they are rolled into shape. It is mainly produced in the tea regions including Shiding, Longtan, Beipu, Er-mei, Toufen, and Tongluo of Miaoli. The made-tea appearance alternates between white, green, yellow, red, and brown colors, like a flower. The top-grade teas have a white tip; tea liquor shows an orange red color, has a unique honey flavor or mature fruit taste, and its taste is supple and mellow.

3.Wenshan Poachong (WSPC) is a partially fermented tea with less fermentation. The main production areas are Nangang, Wenshan in Taipei City and Pinglin, Shiding, Shenkeng, Xizhi in New Taipei City. Its natural appearance is curved in strips and the color is dark green. The infusion color is honey-green and yellow, the fragrance is elegant like a flower, and the taste is sweet and fresh. Its reputation is based on its fragrance and refreshing taste. The flavor category is classified as the fragrant strip-type Paochong tea (FSPCT).

4.High-Mountain Oolong is a partially fermented tea. The major producing estates of Taiwan High-Mountain Oolong are in high altitude areas (altitude 1000 m or above) of Fushin, Hopin, Chia-I, and Nantou counties. These high mountain areas are cold with cloudy mist at the canopy lasting throughout the day. The average sunshine period is also short. Tea leaves and buds of High-Mountain Oolong are tender. The mesophyll is thick and pectin content is high. The bitter and astringency content is low, and the sweet content increases in tea infusions. Hence, fragrant high-mountain teas have characteristics, such as a verdant appearance, honey-green or honey-yellow liquor color, sweet taste, refined aroma, and enduring brewing. High-Mountain Oolong is a Taiwan tea which possesses both a unique aroma and taste. The flavor category is classified into the fragrant ball-type Oolong tea (FBOT).

5.Dongding Oolong is a medium roasting degree type Oolong tea, and is a partially fermented tea with medium fermentation, medium roast, and semi-spherical or spherical shape. Dongding Tea was originally produced in the Lugu mountain area of Nantou (500–800 m above sea level), and its manufacturing technology has been extended to Zhushan, Mingjian of Nantou, and other tea estates in Taiwan. Due to its heavy roasting, Oolong tea must pass through cloth ball rolling and roasting processes, so its appearance is a tightly formed semi-spherical or spherical shape. The appearance color is dark green and oily, the liquid color is golden and bright, the fragrance is elegant and rich, the taste is mellow and sweet, and after drinking the aftertaste lingers. The flavor category is classified into the heavy roast ball-type Oolong tea (HRBOT).

6.Tieh-Kuan-Yin also is a partially fermented tea with medium fermentation, heavy roasting, and semi spherical or spherical shape. At present, the manufacturing method is similar to that of semi-spherical Oolong tea. After the tea leaves are withered, the fermentation process is controlled by adjusting the stirring process to increase their fermentation degree; the teas are then repeatedly roasted to increase their roasting degree, so the components in the teas are transformed into a unique fragrance and flavor by the temperature of the fire. The top grade Tieh-Kuan-Yin tea is made from the Tieh-Kuan-Yin cultivar, which is mainly produced in Muzha and Yìng-Jhih-Hongsīn cultivar in Shimen. The increase in roasting degree by repeated roasting transforms the components in the teas into a unique fragrance and flavor due to the fire temperature. Therefore, after brewing, the tea infusion color is amber and slightly red, the taste is rich and mellow, lightly astringent although sweet and smooth, with a pure and weak fruit sour flavor. After repeated brewing, a fragrant and mellow aftertaste is preferred. The flavor category is classified into the heavy roast ball-type Oolong tea (HRBOT).

7.Red Oolong is a partially fermented tea with moderate fermentation. Red Oolong is a newly created tea that combines the processing characteristics of Oolong tea and black tea. It has the highest degree of fermentation among Oolong teas currently available. The appearance of Red Oolong is hemispherical and dark red with luster. The color of the tea infusion is amber, orange, and red like black tea, but the taste is an Oolong tea flavor. It has a distinct floral, fruit, or honey aroma, a sweet and smooth taste, and is a prevailing specialty tea suitable for hot or cold brewing. The flavor category is classified into the heavy roast ball-type Oolong tea (HRBOT).

8.Taiwan Black tea (TBT) belongs to the fully fermented tea category, which is made from tea leaves after withering, rolling, and fermenting. Black teas made from the large-leaf cultivars, such as TTES No. 8, No. 18, and No. 21 produced mainly in Yuchi and Puli tea estates in Nantou county, have a special tea flavor and high quality. Honey-flavor black tea is a specialty tea produced in Hualien and Taitung (eastern Taiwan). In recent years, other tea estates have also used tea leaves of summer and autumn small-leaf cultivars as raw materials to produce black tea. Taiwan black teas are popular among consumers. The appearance and color luster of black tea is preferred to be black, oily, and moist, and showing a purple light. The leaf twists are tight, uniform and neatly knotted, and preferred to have golden white fuzz (except TTES No. 18). The color of tea liquid is red and glamorous, clear and bright, and displays a luminosity. The aromas of black teas produced from different cultivars have their own features, but all are preferred to be pure and rich. The taste is mellow, thick, and strong, and fresh and refreshing. Infused tea leaves are soft and lively, and have a uniform bright red color.