In the misty hills of Nantou, it is said that a tea was born from the breath of a goddess. One spring night, as a solitary tea plant struggled to find its fragrance, the Jade Goddess, protector of mountains and springs, is said to have bowed down to it. Moved by its tenacity, she bestowed upon it a green light so pure that it seeped into the very heart of its leaves. In the morning, the tea growers discovered a transformed plant, its young shoots shining like polished jade. Thus, the legend whispers, was born this clear tea that soothes more than it stimulates, as if a touch of celestial serenity had infused its sap.
The official story, however, tells a completely different tale: that of the Cui Yu cultivar, "Green Jade," developed in 1981 by the Taiwanese Research Institute. The island was seeking to create an expressive, stable, and fragrant tea, capable of giving a distinct identity to the gardens of central Taiwan. And yet, despite its scientific origins, this tea undeniably possesses something mythical: a floral freshness, a limpid sweetness, an aromatic radiance that fully justifies the poetic stories the locals tell about it.
If Vert Jade Dung Ti holds such a central place in the Taiwanese imagination today, it is because it is part of a larger story: that of tea culture in Taiwan itself. Introduced in the 18th century by migrants from Fujian, the first tea plants were acclimatized in the mountains of central and northern Taiwan, where they found remarkably favorable conditions. Over generations, Taiwan developed a true school of oolong tea, founded on artisanal precision, an intimate understanding of the subtropical climate, and a unique ability to transform leaves into veritable floral compositions.
In the 1970s and 1990s, Taiwanese research gave rise to a new generation of cultivars (Cui Yu, Jin Xuan, Si Ji Chun) that would revolutionize the local style. Thanks to this blend of tradition and innovation, Taiwan excels in both lightly oxidized, bright, and vegetal oolongs and roasted Dong Ding-style oolongs, which are deeper and warmer. The island even produces some black teas of singular finesse, whose honeyed sweetness has become emblematic. Taiwan may not have the ancient tea trees of Yunnan, but it possesses something equally precious: exceptional craftsmanship, a meticulous attention to detail, and a sense of aromatic balance that has become its hallmark.
Jade Green Formosa is one of the gentlest expressions of this tradition. Its leaves, harvested more mature than those of high-altitude green teas, naturally have a low caffeine content, making it a particularly pleasant tea to enjoy in the afternoon or evening. This gentleness stems from the ripeness of the open leaves, the light oxidation that softens the polyphenols, and the varietal selection that prioritizes aromatic clarity over stimulating intensity. The result is a tea that promotes inner calm without jarring the mind.
The transformation of Jade Green is a ballet of meticulous gestures: a light withering, a few stirrings to awaken the aromas, a brief fixation to preserve the green energy, then a gentle drying that locks the freshness within the heart of the small, rolled pearls. When brewed, these pearls slowly unfurl, releasing notes of white flowers, lily of the valley, sweet pea, and sometimes a milky touch depending on the season. The liquor, clear and luminous, evokes the sparkle of water gliding over a jade stone. In Taiwan, Formosa Jade Green is often offered as the first oolong to discover, so perfectly does it embody hospitality and gentleness. In the West, it appeals to green tea lovers seeking a rounded character, those who prefer clean yet soothing aromas, those looking for a tea that complements without overpowering.
