Taiwanese Orange Tea

Taiwanese Orange Tea

Orange Tea (橙茶, Cheng Cha) is a modern Taiwanese tea style that does not belong to a single traditional category, but instead emerges from a carefully balanced combination of processing techniques – extended withering typical of white teas, rolling known from oolongs, and a deeper, controlled oxidation closer to black (red) teas. The result is a tea that exists between these worlds, defined by its characteristic amber-orange liquor, from which it takes its name, and a complex profile full of honeyed, fruity, and floral notes. It is not a distinct botanical type, but rather an innovative processing approach that reflects the evolution of contemporary tea craftsmanship – a fusion of tradition and experimentation that creates a new style with its own identity and the potential to stand as a category of its own.

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Taiwanese Orange Tea 臺灣橙茶 – A New Chapter in the World of Tea

Taiwanese Orange Tea 臺灣橙茶 – A New Chapter in the World of Tea

Orange Tea (橙茶) is a relatively new style of tea created by combining processing techniques traditionally used for white tea, oolong, and black tea. This experimental approach to tea manufacturing produces a liquor with a distinctive amber-orange color and a remarkably complex aromatic profile. Although it is not yet considered a separate historical category of tea, Orange Tea illustrates how tea craftsmanship continues to evolve and how modern producers explore new possibilities within a centuries-old tradition.

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How to Properly Brew Taiwanese Orange Tea – Cheng Cha 橙茶

How to Properly Brew Taiwanese Orange Tea – Cheng Cha 橙茶

Orange Tea, in Chinese Cheng Cha 橙茶, is a new type of Taiwanese tea that lies on the boundary between white tea, oolong tea and black tea. However, it is not correct to prepare it exactly the same as any of these categories. It is precisely the processing method, the medium to higher oxidation, and the rapid release of substances into the infusion that make Orange Tea require its own brewing logic. This style was officially introduced by the Taiwanese Tea and Beverage Crop Research and Extension Station in August 2024 as a new tea category. The aim was to create a tea that retains the character of premium tea, while also being stable, well usable in beverages, and suitable for iced teas or mixed drinks.