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Eight Generations of Tea: A 150-Year Journey
From a single seedling in Lugu to the peaks of Yushan—how the Lin family defined Taiwanese Oolong. History is not written in a day; it is brewed over centuries. The story of RooJI is the story of Taiwan’s tea history itself. For over 150 years, the Lin family has been the custodian of high-mountain craftsmanship, passing down the secrets of soil management and charcoal roasting from father to son. Today, we stand as a testament to "Eight Generations of Inheritance," bridging the gap between ancient tradition and modern tea culture.
Our journey began in the mid-19th century and has climbed higher with every generation. What started in the foothills of Lugu has expanded to cover Taiwan's most prestigious "Ten Mountains":
The Timeline of Expansion
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Generation 1 (1855–1866): The Beginning It started with Lin Fengchi, who brought the original Oolong tea seedlings to Taiwan and began planting them in the Lugu region, birthing the legend of Dong Ding Oolong.
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Generation 2 (1827–1891): Establishing Roots The family expanded cultivation to the Fenghuang Mountain tea region, solidifying the foundation of central Taiwan's tea industry.
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Generation 3 (1858–1900): The Expansion Venturing deeper into the mountains, the third generation opened up the Shanlinxi tea region, known today for its unique cedar-forest aroma.
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Generation 4 (1883–1945): Reaching New Heights The family pushed the altitude barrier, expanding into the Lishan (Pear Mountain) region, home to some of Taiwan's most prized high-mountain teas.
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Generations 5, 6, 7 (1908–Present): The High Mountain Era The modern era saw rapid expansion into the highest peaks, including Hehuan Mountain, the Alishan (Tefuye) region, and finally the towering Yushan tea region in 1966.
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RooJI (The 8th Generation) Today, the 8th generation carries this torch under the brand RooJI. We honor our 150-year heritage not by standing still, but by innovating. We continue to manage our own gardens to ensure zero additives and strictly monitored soil quality, using Japanese microbial enzymes to nurture the land. From the antique charcoal roasts of our ancestors to the modern cold-brew techniques of today, the journey continues.
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