Entering Lin Wang Tea Farm begins with a change into clean slippers. The pristine, immaculate space immediately leaves an impression. Suspended tea waving machine and multi-layer withering stands hint at the modernity of this processing plant.
For years, Lin-Wang has devoted itself to a very high production standard. Yet behind the sleek equipment lies a thoughtful and emotional philosophy: every design choice serves one purpose, that is to capture sunlight with greater precision and create exceptional tea through this process.
Every tea maker knows that sun withering is an essential step in crafting fine tea. It is what allows the tea's aroma to fully bloom. In Luye, Taitung, where sunshine is abundant and the terrain is ideal, Lin Wang has the distinct advantage of optimal natural conditions for this process. Unlike using a temperature-controlled hot-air withering machine, which may result in uneven heating due to inconsistent leaf distribution or fluctuations in temperature, sunlight offers an even and impartial source of heat. More importantly, with careful and timely turning, the leaves are able to wither evenly and release their full fragrance. This process infuses the tea with robustness, laying the foundation for a brew rich in complexity and aroma from the very first step.
When Lin Yao-Jing named his tea factory "Wang," meaning "flourishing," he was already writing a story and paving a future with sunlight and its warmth. With steadfast commitment to the craft of sun withering, he harnesses the sun as his greatest ally, crafting teas that are full of vitality and distinctive character.
Sun withering requires ample space, and Lin Yao-Jing remains committed to combining this traditional method with his “five-star” tea facility to produce high-quality Red Oolong.
From an Engineer to an Intern at Tea and Beverage Research Station
Lin Yao-Jing decided to switch careers to tea-making later in his life. He once worked in landscape architecture, and during a project in Yulan Village, Yilan, he was struck by the sight of the tea gardens. Local tea farmers boasted they could make millions with just half a hectare of tea field. As a result, Lin Yao-Jing made up his mind that he would become a tea farmer when he retired.
"I figured, since I'm good at growing trees, I'd naturally be good at growing tea trees, too. But the reality was nothing like I imagined." Looking back, Lin Yao-Jing still finds something admirable in the innocence and courage of his younger self. He rented five hectares of pineapple fields and converted them into organic tea farms. But what followed was a flood of diseases— rust, dieback, algal spots. Plants withered. Some never made it. He finally gave in and enrolled at the Tea and Beverage Research Station (TBRS) to start learning from scratch.
Soon, he overcame the initial difficulties and managed to produce healthy tea leaves. In order to maintain full control over quality and to ensure a clean and hygienic environment for teas grown using sustainable methods, he decided to build a high-standard tea processing facility. The effort paid off: his factory was officially certified by the Agriculture and Food Agency as a "Five-Star Hygienic and Safe Tea Factory."
Lin Yao-Jing began with the land, then built the factory, and only afterward started to learn the art of tea-making. He sought guidance from veterans in Alishan and Shanlinxi and thought he was well prepared, until he faced yet another round of setbacks. "You can't imagine the disappointment," he recalls. "I brought my tea to sell, and one shop offered just NT$300 per 600 grams of tea. I didn't want to sell at a loss. Another vendor was even more blunt. He told me to quit making tea altogether."
At this serene and orderly five-star tea factory, visitors are required to change into indoor slippers before entering. The slippers are sanitized after each day’s use.
The tea factory is impeccably organized and spotless.
Red Oolong tea combines the processing methods of both oolong and black tea, placing withered tea leaves into a black tea rolling machine.
The rail-mounted shelving system allows for the processing of large volumes of tea leaves without requiring manual transportation, as the shelves can be easily moved with a simple push or pull. It represents a sophisticated example of contemporary design.
The First Red Oolong Nearly Cost Him the Land
At the edge of despair, a friend who worked with ancient tree teas in Yunnan, China, pointed out to him that Luye's teas weren't suited for light fermentation and should instead be processed as heavily fermented tea.
"I didn't understand a thing at the time," Lin Yao-Jing recalls, "but he promised to help me make a batch that would guarantee strong sales." The picking cost alone reached almost NT$700,000. Lin Yao-Jing and his friend from Yunnan worked tirelessly for five days straight before confidently packing and loading the tea for sale.
"In the end, we traveled a full circle of Taiwan, yet failed to sell a thing," Lin Yao-Jing's voice grows quiet at the memory. During the return journey, both men remained silent. He found himself contemplating: two failed attempts have cost me nearly a million. My kid's tuition fees are due. Am I going to have to sell the land?
Fortunately, this low period coincided with efforts by Wu Sheng-Shun, Director of the Eastern Branch of the TBRS, who was promoting a shift toward heavy fermentation processes for Luye tea and establishing standardized procedures for Red Oolong tea production. This initiative successfully created Luye's distinctive tea-making techniques. Through the combination of professional technical guidance from the TBRS and his own accumulated experience, Lin Yao-Jing gradually developed a unique flavor profile that earned positive market reception. This success restored his confidence and motivated him to persevere, choosing to continue rather than abandon his tea-making journey.
When reflecting on the difficulties of their entrepreneurial journey, both Lin Yao-Jing and his second-generation successor Lin Chang-Tuo smiled. Lin Chang-Tuo remarked that what he most admired was his father's perseverance.
The Aesthetics Only a Perfectionist Sees
At Lin Wang, tea farming follows the rhythms of nature. Teas are grown with sustainable methods, and every weed is removed by hand. Five workers are needed daily on the 8 hectares of land. Just two weeks of weeding costs over NT$100,000. With advice from Tsai Yo-Ren at TBRS, Lin Yao-Jing embraced a modern approach, upgrading his plant and becoming one of Taiwan's 30 "five-star" certified tea producers, and one of the only two in Taitung. With Traceability Certification, Lin Wang became a trusted supplier for brands like Green in Hand Food Bank, which dedicates itself in promoting various Taiwanese agricultural products.
In recent years, he has renovated approximately five hectares of tea farm and introduced patented ride-on tea harvesting machines. Combining precise cultivation techniques with comprehensive farm management, the quality of machine-harvested leaves now rivals that of hand-picked ones. Drawing upon the valuable experience inherited from western Taiwan's tea-making techniques, Lin Wang places particular emphasis on the process of "one-hour sun withering." Machine harvesting requires only about two and a half hours to complete large-area collection, enabling more precise coordination with the sun withering schedule while effectively avoiding morning dew. This ensures that the moisture content and leaf activity at midday are controlled with greater stability, further enhancing the overall quality and consistency of the tea leaves.
Using natural farming methods, the operation invests six-figure monthly cost in manual weeding while incorporating ride-on tea harvesting machines that can complete large-area collection within 2.5 hours, ensuring consistent tea leaf quality.
In Luye's tropical climate, weeds grow very fast and require daily manual removal with complete root extraction.
Speaking about his principles in his tea farm, Lin Yao-Jing recalls how the high costs of farm management once led his wife to consider giving up (using herbicides would be so much simpler). In response, he brought his wife to organic farming classes and worked to convince the entire family that their approach should benefit not only themselves but the entire environment.
Beautiful tea leaves cultivated through sustainable farming methods.
From tea farm management, tea production to sales, Lin Wang has maintained consistent high quality through seamless front-end and back-end integration. As a result, Lin Yao-Jing has received numerous accolades including 2018 Top Ten Outstanding Farmers' award, Traceability Certification, and gold medals in Red Oolong grading competition. Who would have imagined that the tea once no one would buy has now made its name abroad. Today, his son Lin Chang-Tuo is gradually assuming leadership, inheriting his father's perseverance and ensuring that the essence of sunshine continues to permeate their tea's aroma.
Lin Chang-Tuo is gradually assuming responsibility from field management and tea production to roasting, while his sister Lin Qiao-Xi collaborates on marketing efforts.
Classic Red Oolong Tea (150g)
The tea exhibits ripe fruit aromas with subtle honey notes upon tasting and is suitable for both cold brewing and hot infusion.
Lin Wang Red Oolong Temple Tea Bags (3g x12 bags)
The tea exhibits ripe fruit aromas with subtle honey notes upon tasting and is suitable for both cold brewing and hot infusion.
Red Oolong Gift Box
Available in flexible combinations: Two 75g packages of tea leaves, or one 150g package of tea leaves with 3g x12 temple tea bags, or two 150g packages of tea leaves.
Other Products
Red Oolong Chocolate Thins (5g x 10 pieces)
Silky smooth texture of chocolate paired with the distinctive aroma of Red Oolong tea.
Red Oolong Tea Powder
Cultivated with sustainable methods and grounded into powder. Suitable for baking and other cooking.
