This workshop will begin with a very brief overview of the development of tea and the tea industry in Taiwan. This will be followed by an examination of some of the principal cultivars grown in Taiwan and the major production areas within the country. The main part of the workshop will be devoted to a tasting of 6 of the principal teas of Taiwan: a Wenshan Bao Zhong, a Bai Hao (Oriental Beauty), a Dong Ding, a roasted gaoshan, an unroasted gaoshan and a Ruby Black (Hong Yu). Attendees will learn the historical context of Taiwanese tea, how to recognize the principal cultivars, what and where are the main production areas and the will taste a rang of Taiwan tea.