White Pigeon Orange Tea 

It isn't often we get to introduce an entirely new genre of Taiwanese tea, and it is even more exciting to introduce a tea of this quality, rarity and exceptional taste. This tea is something special! Produced using a laborious 72 hour+ method (See Below), the flavor of this Orange tea is like no other tea we have had. It is somewhere between an Eastern Beauty, Traditional Black and Red Oolong that we have described as fragrant velvet florals, orange citrus candy and smooth dark vegetals.

We, and many others, are trying hard to describe and systematize what is means to call something an 'Orange Tea'. We are actively trying as many types of Orange Tea as we can, and few are as good as this one. It seems to take much of its exceptional quality from the extremely rare 'Bai Ge' (White Pigeon) Cultivar. This is the first time we have heard of this cultivar, let alone tried it!

Orange Tea's production steps, first definitively outlined in 2024, are complicated and can involve over 72 hours of constant work. A simple version of how Orange tea is made is the leaves are first picked and placed on racks to wither for 2-3 days like a white tea. The tea then goes through the 'kill green' high temperature firing process and the leaves are lightly rolled as if producing an oolong. The last step is the long black tea fermentation process that can go on for a day or more. As you can imagine, the amount of skill and experimentation in these processing steps to get an exceptional is tea exceptional, especially considering the newness and lack of past attempts in making this novel genre of tea. 

We will continue to sample and learn about Orange Tea as it continues to grow in popularity, but we doubt that many will be as good as the 'White Pigeon'. This tea has set the bar for taste and quality of Orange Tea extremely high!

Elevation: 400m

Status: Certified Organic

Cultivar: Bai Ge (White Pigeon)

Season: Spring 2026

Method: Hand picked, processed on site, small batch, heavy electric roast

Oxidization: Orange Tea Processing, oxidization ~85%

Region: Mingjian, Nantou

Recommend Brewing Style:

Gong Fu Style: 3-5g per 100ml, ~95C water, 30, 45, 60 then add 5-10 seconds steeps in gaiwan. Lasts 5-6 steeps.

Western Style: 3g per 100ml, ~95c water for 1 minute. Lasts 2-3 steeps