FREE GLOBAL SHIPPING ON ORDERS OVER $75.

A Holiday Road Trip In Tea Country

January 04, 2016

Over the holidays, I had a chance to take an overnight motorcycle camping trip to my favorite hot spring deep in the mountains of Nantou County, Taiwan. Here's a shot of my riding partner as we pack up our gear at my secret camping spot on a hiking trail above the mountain resort town of Dong Pu Hot Springs.

It was a gorgeous day as we slowly made our way back home, stopping along the way and auspiciously meeting some tea people. The first was a local tea farmer who cultivated a plot of Qing Xin Oolong on a remote ridge at 1700m in the valley below Jade Mountain, Taiwan's highest peak. He inherited the tea garden his father planted 30 years ago, perhaps the first in the area. Mr. Wu was a soft-spoken, genuinely friendly guy who served us his winter crop of High Mountain Oolong. It was especially fragrant for a winter tea, and really nice. Here's a roadside selfie of he and I.

Next, we stopped at the Xin Yi Farmers' Association to check out the food and fresh produce. We discovered a small factory and store across the road that made their own Camellia oil. This is an increasingly popular item that is known for its health benefits and as a gourmet cooking oil. Here are seeds from Qing Xin Oolong plants that have been roasted at low temperature to preserve freshness and produce a slightly toasted flavor in the oil. The owners live in Phoenix Village in Lugu, my favorite tea producing spot, and I promised to visit them soon.

 Further north, we stopped in the town of Shuili, and spotted a new cafe adjacent to the quaint mountain train station. I was drawn to the side of the cafe, where I spotted a guy roasting tea. I soon learned that Mr. Zhan was managing the cafe, and roasting his winter crop of tea that he produced himself on residential farm nearby. His grandfather moved to the area 70 years ago from Dong Ding Mountain, and was among the first to establish a tea garden in the area. Mr. Zhan practices natural farming methods, and produces his tea in the traditional Dong Ding Oolong fashion.

It was just the getaway I needed, and my friend and I returned feeling reconnected to some of our favorite aspects of making Taiwan our home away from home — the perfect sentiment to celebrate the holiday season in Taiwan. 





Leave a comment

Comments will be approved before showing up.


Also in News

Eco-Cha Fish Teapot
Happy Dragon Boat Festival!

June 18, 2018

Our friend, and go-to teaware vendor for over 20 years, knows that we are always looking for interesting styles of teaware. When he sent us photos of this pretty decorative teapot, crafted in the shape of a swimming fish, only weeks before Dragon Boat Festival, we instantly recognized the cultural significance. To help celebrate the Dragon Boat Festival, we're offering you this special-edition teapot along with 75g of Tie Guan Yin Oolong tea for a limited time!

View full article →

Eco-Cha Tea Club: Light Roast Phoenix Village Oolong Tasting Notes
Eco-Cha Tea Club: Light Roast Phoenix Village Oolong Tasting Notes

June 17, 2018

The truth is, our favorite batches of traditionally made Taiwanese Oolongs have come from this community of family owned farms in the foothills of Phoenix Mountain in Lugu Township. We've been told it's the soil, and the mid-elevation climate that is most conducive to making a traditionally made Oolong Tea. But in our own perception, it's the expertise that comes from generations of tea making that results in the character of tea that we love the most.

View full article →

Eco-Cha Tea Club: Light Roast Phoenix Village Oolong Tea
Eco-Cha Tea Club: Light Roast Phoenix Village Oolong Tea

June 13, 2018

We recently visited Mr. Liu when we hosted a visitor from Italy who was keen on experiencing the local tea culture. Our guest was truly elated to be served tea by a true artisan of the trade. Mr. Liu served us three different teas that were all locally harvested this past spring. They varied only in their degree oxidation and roasting. And the one that was sufficiently oxidized, but only lightly roasted, immediately impressed us.

View full article →