Phoenix Tea Plantation

Typhoons are a common natural disasters here in Taiwan, so I shouldn't have been surprised when Jack told us that one was coming today. Typhoon Soulik is predicted to hit the Eastern coast of Taiwan tonight, which means it'll swing by the central mountain range (and us) sometime tomorrow...or even tonight.

Instead of relaxing last night, we headed to the Phoenix Tea Plantation for a three hour lecture concerning the history of tea in Taiwan, how tea is produced, and the actual chemistry within tea leaves! The professor needed to give his lecture at night, because he wanted to head back to Taipei before the weather became too hazardous. Wow was his lecture extensive! Even though it was titled 'A Glance of Tea Culture and Science in Taiwan,' I think he gave us more of 'A Stare Into the Depths of Tea Culture and Science and Taiwan.'

Taiwanese/Formosan Oolong Tea started being produced around the early 1700s. Actually by people who weren't Taiwanese. After many graphs and slides portraying history, I got the main idea that the production and consumption of tea fluctuated in accordance with the recessions. Okay, got it. 

I think that after the first two hours, many of my classmates were dozing off. Granted, it was a long night after walking around the stuffed animal museum and temples. 

I have the natural gift of caffeine intolerance...so after a couple tasting sessions, I was wide awake for the rest of the night. We got to taste (in order of my favorite to least favorite):

1. Oriental Beauty Oolong
2. Green Tea
3. Cream Black Tea 
4. Paochung 

During the day we toured around the actual gardens...

This leaf is ready to be harvested. It has one heart/bud and three leaves (一心三葉) 

The Phoenix Tea Garden owns a large plot of land that they plant both tea and coffee trees on, but mostly tea. Their name does include the word Tea. They can harvest the leaves by hand picking, duo machine, or by using a razor blade. I really wanted to see them harvest, but we were a week too early. Boo.

Secret Tea Recipe:

Raw tea---> Outdoor Withering---> Indoor Withering & Stirring---> 

Fermentation---> Stir-fry

We tried our hand at how to properly make and serve tea. Our group did alright, though sometimes we were forgetful and just poured hot water into the cups, tried pouring out the brewing pot with only tea leaves inside, or didn't pour the tea into the tea pot before serving. Anyways, the tea made it into our cups, then into our mouths some time later. It was steamy and great. A trick that Kevin taught me is that after rinsing your cup with tea, you can hold it up to your eyeballs to relax them. Remember to empty the cup first!!!

Also, in the morning I was late for the second time. This time with my roommates. I know all of us heard the alarm, but each of us was thinking, "I'm going to keep sleeping. Someone else will get up to use the bathroom first." That thinking led us to sleep up until the time for breakfast, when Jiling luckily woke up. Peaking her head out our door, she saw everyone standing outside and sleepily asked, "What time are we meeting?" She must have been confused when the answer was, "NOW!" 

Worried about the Typhoon close on our heels, Jack had us leave the Tea Garden early. We took our bus to Bamboola Taiwan to learn about bamboo products and marketing.

Most of the products were actually locked boxes. They can only be opened if you turn or shake them a certain way, moving a lock, ball or slide inside. From this picture, you can tell that some people became frustrated after a while. I was only able to unlock two. Three if you count the one I had help with :)

Our teacher told us the key is to relax and ask the gods for help, by shaking it over your head. This serves two purposes: to loosen the lock and to look as if you're rolling a die.

I liked feeling all of the smooth products, including glasses, shelves, a book holder, and statues. 

We stocked up on snacks for our stay in Sitou Experimental Forest

Cozy up & get ready for the rain!
We made it here without any trouble.