Harvest Date: June 2025
Growing Region: Taipei County, Northern Taiwan
Elevation: 400 m 
Tea Bush/Varietal: Mixed - Qing Xin Da Mao, Qin Xin, Da Ye Zhong, Bai Xin *see note below
 
This distinctive tea is a rare surviving example of Taiwan’s historic tradition of smoked black tea. Often referred to as “Tarry Souchong,” these teas developed in Taiwan as close cousins to the famous smoked teas of Fujian, particularly Lapsang Souchong. While sharing a similar smoking technique, Taiwanese smoked teas evolved their own character through local materials and regional craftsmanship.
 
This tea is produced from the traditional Taiwanese cultivar Qing Xin Da Mao, a large-leaf variety well suited for producing robust black teas with depth and aromatic complexity. After oxidation, the leaves are carefully smoked over smoldering Taiwanese evergreen wood, a practice that imparts a deeper and more resinous aromatic profile than many modern smoked teas.
Historically, these smoked teas were produced in small quantities and exported during Taiwan’s early tea trade. Over time they developed a loyal following among enthusiasts who appreciated their bold character and unusual aromatic depth. Today they are rarely encountered, making them a fascinating glimpse into a nearly forgotten chapter of Taiwan’s tea history.
In the cup, Taiwanese Tarry Souchong is assertive yet balanced. The smoke is rich and aromatic rather than overwhelming, layered over a smooth, full-bodied liquor. Notes of dark resin, star anise, and natural licorice mingle with a subtle sweetness from the leaf, creating a complex and warming profile that lingers pleasantly on the palate.
For drinkers who enjoy smoked teas, this Taiwanese expression offers a deeper, more aromatic interpretation of the classic style.
 
* Northern Taiwan—especially areas around modern New Taipei City and Pinglin District—was the center of Taiwan’s early tea export industry in the 1800s. Gardens were typically seed-grown and genetically diverse, meaning teas were frequently made from mixed cultivars rather than single varieties, particularly for black and smoked teas.
Because smoked teas emphasize processing character rather than cultivar purity, tea makers historically used whatever mature leaves were available from these mixed gardens.