16 Popular Taiwanese Beverages

Bubble tea, or boba tea, is a popular drink from Taiwan that started in the 1980s. The sweet refreshment is made with tea, milk, chewy tapioca pearls, and many toppings.

Also known as boba, the drink is often served cold with a wide straw to sip up the tapioca pearls. In Taiwan, bubble tea shops can be found all over the island, offering numerous variations using different types of tea, milk, or toppings.

Papaya milk is a unique Taiwanese beverage with a creamy and sweet taste of papaya. The concoction is a combination of fresh papaya with milk and sweeteners.

The Taiwanese often enjoy papaya milk cold during hot weather, favored for its smooth texture and the natural sweetness of ripe papayas. It is often sold at street markets and juice stands throughout Taiwan.

Alishan oolong tea is a famous, high-end tea from Taiwan, grown in the Alishan mountain region. The high-altitude environment, along with the partially fermented process, gives the tea its floral essence.

Additionally, the tea has a sweet, smooth flavor with a hint of creaminess. Ideally, people in Taiwan like having Alishan tea hot to soak in its full flavors.

Taiwan beer is a renowned beer brand brewed by the Taiwan Tobacco and Liquor Corporation (TTL). Known as a cultural icon in Taiwan, this beer is enjoyed best when served cold for its distinctive flavors and affordable price.

Made with a combination of malt and locally produced ponlai rice, Taiwan beer offers a smooth and slightly sweet taste, often available in several varieties, including the classic amber lager and the Gold Medal brew, with higher maltose content and aromatic hops.

Taiwanese black tea is a favorite for its rich flavor and smooth taste in Taiwan, made using the leaves of the Camellia sinensis plant. The leaves are fully oxidized, giving the tea its deep, dark color and robust flavor.

Taiwanese black tea usually has notes of caramel, honey, and sometimes a hint of fruitiness. It is enjoyed both hot and cold, boasting peak flavors from the best tea leaves.

Doujiang is a traditional Taiwanese soy milk drink, often enjoyed as a breakfast beverage. This strange soy milk derives from a combo of ground soybeans, water, and sometimes sugar.

The milky drink has a smooth, creamy texture and a slightly nutty flavor. Doujiang can be served either hot or cold and is typically paired with savory breakfast items like youtiao (fried dough sticks) or steamed buns.

Baozhong is a type of lightly oxidized oolong tea from Taiwan that has a delicate and floral flavor. Originating from the Wenshan region, this tea is made from carefully selected tea leaves that preserve their natural green color and fresh taste.

Baozhong tea has a subtle sweetness and a fragrant aroma, often described as having notes of orchids and lilacs. The Taiwanese favor baozhong for its smooth, light body and refreshing qualities.

Dong Ding is another oolong tea from Taiwan, specifically grown on Dong Ding Mountain in the Lugu region of Nantou County. This tea, which means “Frozen Summit” or “Icy Peak,” was introduced to Taiwan from the Wuyi Mountains in China’s Fujian Province about 150 years ago.

Dong Ding tea is tossed and bruised to start oxidation, then rolled and finally fired, often over charcoal, to achieve 15-30% oxidation. This gives Dong Ding tea its toasty, woody flavor and smooth, rich taste.

Apple Sidra is a popular Taiwanese soft drink made from apple juice. Originating in Taiwan, this apple beverage is well-received for its refreshing and crisp taste.

With natural apple flavor, the drink boasts a light and fruity taste that is not overly sweet. Also, it is carbonated, providing a bubbly and satisfying experience when enjoyed chilled.

Ginger tea is a beverage in Taiwan, made from fresh ginger root. This tea makes use of its warm and spicy flavor, being able to aid digestion and colds.

To make ginger tea, slices of fresh ginger are boiled in water, sometimes with added honey or brown sugar for sweetness. In Taiwan, it is a common household remedy and is also served in traditional tea houses.

Soy milk is a popular beverage in Taiwan, made from soaked and ground soybeans. The white soybean milk has a creamy texture and a slightly nutty flavor, usually enjoyed both hot and cold.

In Taiwan, soy milk is a common breakfast beverage, often paired with traditional foods like youtiao (fried dough sticks) or steamed buns. It can be sweetened or left plain, depending on personal preference.

Taiwanese wine is grape wine made in Taiwan. Historically, winemaking in Taiwan was controlled by the Taiwan Tobacco and Liquor Corporation, which produced only one type of wine.

The primary grapes used are Black Queen and Golden Muscat, introduced in the 1950s. Taiwanese wines are known for their unique flavors influenced by the island’s climate.

Notable wineries include Domaine Shu Sheng and Weightstone Vineyard Estate & Winery.

Dongfang meiren is a unique oolong tea from Taiwan, also known as “Oriental Beauty” or “white-tip oolong.” The tea is a specialty from Hsinchu County featuring leaves bitten by the tea jassid insect, which triggers the release of terpenes, giving the tea a honey-like taste.

The tea has a natural fruity and honey aroma, producing a sweet, bright, reddish-orange beverage without bitterness. Dongfang meiren is heavily oxidized, around 70%, similar to black tea, and is typically harvested in the summer.

This tea is best brewed with low-temperature water and can be steeped multiple times.

Fo shou is a type of oolong tea known as “Buddha’s hand” from the Yongchun and Wuyi regions but also produced in Taiwan. This tea is notable for its light and slightly peculiar taste.

The tea offers a unique flavor profile that is both aromatic and refreshing. The Taiwanese highly appreciate fo shou for its smooth texture and subtle taste.

Jin xuan is a Taiwanese oolong tea variety known as “Milk Oolong” or “Golden Daylily.” Developed in 1980, jin xuan is famous for its light, creamy, and floral flavor, often described as having a milky taste.

This tea is grown at higher altitudes, which enhances its yield by about 20% compared to traditional tea. Interestingly, the genuine milky taste of Jin Xuan is completely natural.

Lei cha is a traditional Hakka beverage from Southern China, popular in Taiwan. Known as “pounded tea,” the tea combines leaves with roasted nuts, seeds, grains, and herbs, ground into a fine powder.

This mix is then blended with hot water to create a soup-like drink. Originating during the Three Kingdoms period, lei cha has a long history and is particularly common among Hakka communities.

Typically served for breakfast or on cold days, Lei cha can be both savory and sweet, depending on the ingredients used, creating a unique characteristic.