Tea Classes in Taiwan for English Speakers

If you want to actually learn how to brew and appreciate Taiwanese tea — not just watch someone else do it — a class at the source makes a real difference. In Meishan, Chiayi, one of the original growing grounds of Alishan high mountain tea since the 1970s, our family has been teaching this for decades, in English.

The class is structured around Taiwan's three major tea categories — unoxidized (green tea), partially oxidized (the oolong family), and fully oxidized (black tea) — so instead of tasting just one type of tea, you'll work through 5 to 7 different teas in a single sitting, each processed differently and at a different grade. Tasted side by side, the differences finally make sense: why a lightly oxidized oolong tastes nothing like a charcoal-roasted one, how altitude changes sweetness, and what actually separates an everyday tea from something closer to competition grade. You'll leave understanding the principles behind what makes a tea good, not just a list of flavors you tried once.

Alongside the tasting, you'll learn how to properly brew Taiwanese oolong (multiple short steeps, not one long one) and how to read aroma and color like a local — all paired with traditional Taiwanese tea snacks. Sessions are by appointment only, so it's just you, your questions, and someone who actually knows the answers — no group script, no rushing.

Book your tea class → [reserve your visit]