Taiwan Tea King

-- the king of taiwan tea --
Ph 關於允芳02
LEGACY IN TEA

Tea grower Chan Sik Hing
Tea King's reputation

It's not difficult to taste good tea, but growing good tea is a profound study.

Taitung tea farmer Chen Xi-ching has won more than 40 Grand Tea Awards over the past 20 years, and even auctioned off a catty of tea at a sky-high price of $880,000, earning him the reputation of the "King of Tea in Taiwan".
Good tea comes from the care and cultivation of tea farmers. Taiwan, known for its exquisite agriculture, has always been famous for its good tea. In recent years, a Taitung tea grower who has been cultivating tea for more than 20 years and has won more than 40 Grand Prize awards and Taiwan's Top Ten Outstanding Farmer Award is known as the "King of Tea," and his name is Chen Xi-Qing.
At first glance, it is hard to imagine that this person is the tea king who has won more than 20 consecutive championships; however, the plaques of champion tea hanging on the wall and the plaques of champion awards seen everywhere in the store unintentionally point out that the person in front of him has all the skills to grow good tea.
Growing up in a tea plantation, Chen Shih-ching never imagined that he would be involved in tea planting. After he was discharged from the army, he went back to Taitung to visit his parents, who were already old and the tea plantations were sparse. It was not easy for him to wait until his son was discharged from the army, and he was asked to return to his hometown to help.
Excerpts from this weekly magazine 2007 / 05 / 24

Visited tea villages to establish a tea planting system and made the King of Tea famous.

When he first took over his parents' tea plantation, it was originally planted with large-leafed black tea varieties such as Assam, but no matter how he planted it, he couldn't get good results. Chen Xi-Qing thought that he had to find a way to improve it, so he went to his hometown in Nantou and brought back high-quality oolong, jinxuan, and other green tea varieties. However, the oolong tea that came out of it not only had the color of black tea, but also tasted bitter and astringent, and was laughed at as if it were a Chinese General's Soup. "When I saw that the Pinglin tea sold by other people's uncle could cost up to 800 yuan per catty, but my tea only cost 180 yuan per catty, I was puzzled as to where the difference lies.
As a result, Chen began to work and learn from masters in well-known tea-producing meccas in Taiwan, such as the Wenshan Bao tea plantation in Taipei and the Lugu Frozen Oolong tea plantation in Nantou. After a few years of working in the tea plantations, when Taiwan was promoting refined agriculture and Taitung started to implement improved tea factories, Chen Xi-Qing gradually built up his own set of tea growing experience.
"Many people of the older generation know how to make tea, but none of them can tell the steps and reasons for making tea. I have turned the tea-making experience of the older generation into a theory, and with Taitung's unique environment of good mountains and good water, I have grown good tea in one fell swoop."
Three years after returning to his hometown in Taitung to grow tea, Chen Xi-Qing participated in tea competitions in Hana and Taitung, and since then, his name has been a surprise, and for twenty consecutive years, Chen Xi-Qing's name has been inseparable from the Grand Prize, relying on tea to overcome obstacles along the way, and has won more than forty Grand Prizes with excellent results.
In 2005, she won the championship of Taiwan's First Best Tea Competition, setting a record of Taiwan's highest tea auction price of $880,000 per catty, and has since been named the "King of Tea". Chen Xi-Qing's Yun-Fang Tea Plantation is both a store and a home and factory for tea production, filled with plaques from the county government and tea associations, such as Champion Tea, Taiwan Tea King, and Double Crown King, etc., and some of the older plaques can only be shelved in the warehouse.
Now, not only the high mountain oolong, jinxuan, and the general black tea and green tea, Chen Xi-Qing has been actively developing new varieties in the recent two years, during the gap between the spring and winter harvests, and in the summer time.
相關報導1
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Improved from old tea to cicada tea, the new product contains unique fruity and honey flavor.

He improved the general red and green tea by harvesting the tea leaves after being bitten by the small green leafed cicada (commonly known as salivation) during the growth process of the tea tree, which has a unique fruity aroma and honey aroma, and tastes like honey, and is suitable for both hot and cold brewing, Chen Xi-Qing named this kind of tea "Cicada Enjoyment Tea".
Although this type of honey-flavored black tea and honey-flavored green tea is not a Taiwanese innovation, Chen Xi-Qing believes that this type of tea, which is not flavored but has a flavored effect, will be the mainstream of the tea market in the future. He will also start cultivating his own Oolong and Jinxuan teas, which have already made a name for themselves. Perhaps soon, Oolong with its fruity, honey-scented aroma and Jinxuan, which is a blend of honey and milk flavors, will become a new favorite among tea lovers.
蟬享茶

Tea King's Four Criteria for Choosing High Mountain Tea

High mountain tea is generally favored by Taiwanese people, and is also a must-have gift for mainlanders visiting Taiwan. The king of tea, Chen Xi-Qing, has his own set of standards for selecting high mountain tea leaves: the four major principles for selecting good tea leaves are appearance, water color, aroma, and taste.
Bright color
From the appearance of the tea leaves, each tea leaf should be tightly knotted and neat, with natural curls between the leaves and young branches, and the color of the tea leaves should preferably be bright dark green, which looks natural and clean without being mixed with other things, and the edges of the young leaves are vaguely lined with gold.
Second, the soup color crystal clear
After brewing the tea leaves, the tea broth should have a bright yellowish turquoise-green color, if it has an amber-golden color, it is not the best.
III. Elegant Rhyme
The aroma of tea made from good high mountain tea leaves is elegant and fresh, and it is not greasy when you smell it. The aroma of good tea leaves mostly comes from the tea leaves themselves, and if it can be sustained and repeated, then it is the best tea.
Four, sweet and long aftertaste
It should be smooth and fresh with no peculiar taste, and it should be rich and active in the mouth, with a sweet and smooth throat and an endless finish; if it is slightly stinky and bitter, then it is not a top quality product.
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Four ways to brew a good cup of tea

Chen Xi-Qing: "I transformed the tea-making experience of my predecessors into a theory, and together with Taitung's unique environment of good mountains and good water, I was able to grow good tea in one fell swoop."
Take out the appropriate amount of tea leaves according to the size of the teapot and smell the aroma of the tea leaves first.
Put the tea leaves into a hot teapot, shake it up and down, and then smell the aroma of hot tea from the hot air in the teapot.
Pour 100-degree hot water slowly into the teapot and wait for about 70 seconds with the lid on.
Pour the tea into the cup, the tea broth is clear and sweet in the mouth, the tea leaves can be brewed about six to ten times.
沖泡好茶
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Hand-picked luxury World-class craftsmanship in tea

頂級xo

Smooth in shape, smooth in color, smooth in smell and smooth in taste, the top X.O. in tea.

When you meet a good tea, you can see the effort of a cup of tea from the shape, color, aroma and taste. The tea leaves are complete with few broken leaves, so that the original flavor of the tea spreads out evenly; the freshness with fewer precipitates gives the eyes a kind of total satisfaction; the entrance to the throat is fragrant, with no astringency and no bitterness, coupled with the high-grade aftertaste radiating from the mouth, like the top-class X.O. like requirements, which is the insistence and experience of a cup of boutique tea of Yunfang Tea Garden!
回歸自然

Sincerity, Return to Nature, Start Growing Tea by Treating the Land Well

The flavor of tea comes from the results of each step of the process, and as long as one of these areas is not taken seriously, the taste of the tea will be reflected. The soil is the mother of the tea tree, and the Yoon Fong Tea Plantation takes care of the soil with organic fertilizers so that each tea tree has good growing conditions in the first stage. From planting, plucking, drying, kneading to baking, each sip of tea becomes a luxurious masterpiece!
手工摘茶02

Hand-plucked tea, complete shape, not damaged by machine and old leaves, only retains the original aroma

The convenience of machine picking is well known, but the integrity of the tea leaves will be damaged, and the old leaves will be mixed in, so that the tea leaves do not have all the high quality; manual picking is not only time-consuming and costly, but it can accurately retain the integrity of the page and discard the old leaves, and Yun Fong Tea Plantation adopts the manual picking method, so as to let all the tea leaves to maintain the original flavor.
冠軍好茶

We don't make tea with the mindset of a champion, but only care about the perfection of each and every aspect.

Taking good care of each tea tree and treating the land in a more organic way, Yun Fong Tea Garden does not produce tea based on the concept of champion tea, but because it pays more attention to the perfection of each link, it has won the honor of "2005 National Excellent Tea Competition Champion" in its first try.