臺灣橙茶

To address challenges such as shifting consumer demands, labor shortages, and high energy consumption, the Taiwan Tea and Beverage Research Station of the Ministry of Agriculture proactively sought breakthroughs, developing an innovative tea variety named “Taiwan Brown Tea.” The tea is characterized by its labor-saving, low-carbon, and multi-flavored attributes. Its liquor presents an orange-red to amber hue. The new process utilizes prolonged static withering to replace the time-consuming and labor-intensive manual leaf tossing, thus achieving the goal of labor efficiency. This is supplemented by light pan-firing and rolling to shape the leaves, followed by controlled fermentation to ensure stable quality, and finally, oven drying to reduce energy use. The resulting new tea variety exudes a unique floral and fruity aroma with a refreshing and mellow taste.