PinCha 品茶

General information

Tea is Chorography

每一款茶都是一本豐富的風土誌

PinCha 的誕生來自於2位曾在美國馬里蘭州唸MBA的研究生。

他們分別擁有金融與醫療產業的專業，到了美國之後才發現臺灣的珍珠奶茶文化是多麽地強大，值得更多有志之士投入並推動第三波茶飲革命（The Third Wave of Tea）。

於是畢業後放棄了國外的工作機會，回到臺灣從茶的品種及烘焙開始學起，講究泡茶的溫度與時間，也串聯起了這個產業的供應鏈，進出口，與衛生品管，終於有了PinCha的出現，讓各國在地的農產品可以以自然的風味，扎扎實實地傳遞給海内外所有愛茶的人士。

The birth of Pincha was from two MBAs in Maryland, USA.

They, originally belonged to financial and healthcare industries, found how appealing Taiwanese Boba Tea Culture is and how meaningful would be if more talents stand to propel the industry chain catching up the worldwide Third Wave of Tea while they studied in the USA.

Therefore, both of them gave up the oversea job opportunies and came back Taiwan to start from scratch, learning tea species, oxidation, roasting, the time and temperatures of brewing various teas, supply chain, international trading, sanitation, and products management, etc. All the efforts contribute to the brand, PinCha, aiming at delivering the authentic flavors of local argricultural products, blending with tea and handmade boba, to worldwide tea lovers.