Tea Culture

Tea is our passion

Tea Culture Experience

Tea has had a major influence on the development of Chinese culture. Tea is often associated with literature, arts, and philosophy and is closely connected with Taoism, Buddhism and Confucianism. Roughly since the Tang Dynasty, drinking tea has been an essential part of self-cultivation. Chinese Chan 禪 (similar to Japanese Zen) philosophy is also linked with drinking tea.

Our tea culture workshop is design for anyone who would like to learn more about the traditional Chinese/Taiwanese tea ceremony. Participants are introduced to the traditions, equipment and the preparation. During the workshop the participants will be learning to set up a formal tea ceremony and preparing oolong tea in the correct method. Three kinds of oolong teas will be introduced, along side with gaining the knowledge of selecting the correct brewing vessels for each brew for yielding the best results. Furthermore, the refreshments is also an inseparable part of the tea ceremony. It will be provided as part of the tea testing ritual.

ZIYO intends to only accept smaller groups to achieve the best learning outcome. Ideally, two people for each section. This workshop will take about two hours.

The Oolong tea we showcase in the workshop is from Taiwan in a specific region Shan Lin Xi (衫林溪) where the mountains are around 1,700 meter above sea level. The unique climate condition and geography leads some of it to one of the finest teas in the world.

Here is the short description of oolong teas we provide for the workshop, and also available at our online shop:

  • Oolong Spring: Wilted, brused and unoxidized
  • Oolong Half  Way : Wilted, brused, partially oxidised and half mature
  • Oolong Old Master : 30 years old, fully matured
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Premium Quality

We only selling and selecting the best Oolong tea each harvest season


We guarantee the Oolong teas we selling are genuine from the region Shan Lin Xi in middle part of Taiwan


The US cooks Julee Rosso and Sheila Lukins describe Taiwanese oolong as the ``Champagne of tea``