<h1>Taiwan Drinks | From Hand-Shaken Drinks to High-Altitude Tastings</h1>
From the global bubble tea phenomenon to refined tea, coffee, and cocktail culture, discover how Taiwan has evolved from a hand-shaken drinks powerhouse into a unique and sophisticated drinking aesthetic.
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Taiwan’s drinking culture stands out globally for both its density and creativity. From hand-shaken drink shops on street corners to elegant tasting bars in high-rise buildings, from bubble tea to specialty coffee, Taiwanese people’s passion for beverages has shaped a distinctive culinary landscape.
On the 86th floor of Taipei 101, A Joy’s Drink Bar breaks away from traditional restaurant drink counters. Tea, alcohol, and coffee are presented through three independent yet interconnected bars. Through collaborations with Ran Ran Tea, Perry’s Palate, and Simple Kaffa, A Joy creates a level of beverage experience found nowhere else.
This is not merely about serving drinks. It represents the elevation of Taiwan’s drink culture—from everyday street-level hand-shaken drinks to refined presentations at skyline height.
<h2>Bubble Tea: From Taiwan to the World</h2>
In the 1980s, Chun Shui Tang in Taichung and Hanlin Tea Room in Tainan independently developed early versions of bubble tea. The combination of chewy pearls and rich milk tea was innovative at the time and has since become a cultural symbol of Taiwan.
The success of bubble tea lies not only in flavor, but in how it is consumed. Thick straws, transparent cups, and the ability to drink on the go transformed beverages from a seated ritual into part of mobile urban life.
Since the 2000s, bubble tea and Taiwan’s hand-shaken drinks brands have expanded globally, creating trends across Japan, Southeast Asia, Europe, and North America.
Yet bubble tea was only the beginning. Brown sugar pearl milk, cheese foam tea, fruit teas, and fresh milk teas have risen in waves over the years. The density of hand-shaken drink shops in Taiwan is astonishing—on many Taipei street corners, two or three shops operate side by side. Brands such as 50 Lan, Ching Shin, CoCo, and Milkshop each have devoted followings and signature formulas.
A Joy’s collaboration with Ran Ran Tea produced the Red Oolong Pearl Milk Tea, elevating hand-shaken drinks to a new level. Using Red Oolong from Luye in Taitung and premium fresh milk, the drink preserves the chewy texture of white pearls while offering greater depth in tea aroma and dairy quality.
This is a dialogue between street culture and fine dining: preserving collective memories while raising every standard.
<h2>Taiwan Coffee: From Local Farms to World Champions</h2>
Taiwan’s coffee industry started relatively late, but has grown rapidly. Beans from Alishan, Gukeng, and Dawu Mountain in Pingtung have begun winning international awards. High altitude and significant day–night temperature differences create complex flavor profiles.
Equally important is the rise of barista culture. In 2016, Wu Zelin of Simple Kaffa won the World Barista Championship, placing Taiwanese specialty coffee on the global stage. His victory accelerated the industry’s professionalization.
At A Joy, Simple Kaffa provides specially blended and roasted beans. Beyond classics such as Americano, latte, and cappuccino, signature creations include “Mango Sijichun Blended Espresso,” which blends fruit-forward coffee with citrus notes, and “Formosa Fruit Blended Espresso,” which pairs coffee with tomato or guava juice for a nostalgic local twist.
Cold brew machines operate on-site, allowing guests to observe the extraction process. This transparency reflects confidence in quality. At 86 floors above the city, enjoying championship-level coffee while overlooking Taipei transforms coffee from a stimulant into a complete sensory experience.
<h2>Cocktails: Contemporary Interpretations of Taiwanese Flavors</h2>
Taiwan’s cocktail scene has expanded rapidly in recent years, with several bars ranking among Asia’s 50 Best. Taiwanese bartenders increasingly incorporate local ingredients: Kaoliang Liquor, Oolong Tea, Pineapple, Guava, and Makauy.
Perry’s Palate’s collaborative cocktails at A Joy reinterpret Taiwan’s beverage memories. “Taiwanese Long Island Iced Tea” replaces cola with sarsaparilla, creating a Taiwanese-style Long Island Iced Tea. Sarsaparilla, familiar from childhood, carries herbal notes of licorice and traditional medicine, blending familiarity with surprise.
“Sunlight Mojito” offers a tropical variation of the classic mojito. Pineapple's sweet-tart notes awaken the palate, blending with rum's smooth sweetness. Maqaw, an indigenous Taiwanese pepper, adds distinctive ginger-like spice, bringing fresh lemon-pepper aroma and tropical character
“Smoky Wax Gourd Shot” blends whisky and rum with winter melon tea and black tea.
Winter melon tea is a classic traditional drink in Taiwan and a signature specialty of Yifeng Tea in Tainan. Often associated with old-style beverage stalls and childhood memories, it represents the essence of traditional Taiwanese refreshment culture.
By pairing it with aged spirits, the cocktail elevates winter melon tea into a new sensory dimension, allowing a familiar traditional flavor to be reinterpreted in a contemporary context.
Seasonal cocktails further reflect local creativity. “Taiwanese Bloody Mary” replaces tomato juice with mixed fruit juice and adds Dongquan chili sauce for a Taiwanese Bloody Mary. “Taiwanese Fruits Colada” recreates banquet-style tropical drinks with guava, mango, and coconut milk. “Fortress at Sunset” features Kinmen sorghum liquor, peanut candy, and sour plum juice.
These cocktails are not random combinations of local elements. They emerge from a deep understanding of Taiwan’s drinking culture. Each drink includes pairing suggestions—oysters and sashimi for Crimson Mary, grilled seafood and roast duck for Wheatfield Dream, Oasis Dance between courses.
Here, cocktails are not merely alcoholic beverages. They are integral components of a holistic dining experience.