POV: Week 2.5

This week, I reflect on the tea culture here in Taiwan. I grew up in a very tea-drinking environment. Taiwan has an amazing tea culture that is rooted in history. Tea from Taiwan was brought in from China and Taiwan farmers were taught techniques to tea production. Tea farms eventually became one of the country's biggest exports. We got to go to Yoshan Tea House in Nantou, Taiwan this week. 

Yoshan Tea House works to shorten the distance between tea drinkers and the tea-making process. It is a museum-like experience that teaches visitors the tea-making process. We started the process by entering the space that had all the teas that were sold at the location. It gave a map of Taiwan, highlighting tea-related regions along with what the tea looks like and smells. 

Moving on, we walked into a space talking about old fashion tea storage. We also got to peek into their factory where they were packing the tea. We moved on to a portion where it was explained what the tea tasting and judging portion is like. Yoshan takes a unique approach to its tea-making process, making award-winning tea. First, they pluck the tea. Tea buds give the tea its distinct aftertaste while the second and third leaves provide sweetness and fragrance. The second is outdoor withering. It takes away from the grass, often how matcha is described by non-enthusiasts, flavor and allows the sun to help the drying process. Third is indoor withering. The indoor process helps further dry the leaves and remove moisture. The fermentation process helps create the unique aroma of oolong. Next is pan firing which uses high temperatures to stop the fermentation process of tea. Rolling is next. This machine was there and something that guests could interact with, showing the process of manually rolling tea. The tea leaves are squished in a way where the flavor is extracted to help for a stronger brew. Then there is kneading. This is something that we got to experience on a smaller scale. Tea leaves are kneaded into balls to help deepen the flavors. We got to experience this on a smaller level with tea bags. The tea leaves were compiled in the middle of the table and we were invited to fill up our small bags, knead, and knot out balls of tea. 

Afterward, we learned more about the tea experience including how tea changes seasonally. We ended our experience with a tea tasting. We got to taste their oolong teas. The teas were light and filled with flavor. I enjoyed that it was a smooth taste from start to end without leaving any sort of taste in my mouth. The tea was also mild and not too sweet. 

In the US, there is a huge craze for boba and less of an appreciation to the art of tea. Taiwan also has a huge craze for boba. It can easily be found on every street like finding a 7-11 on every street. I think because it is so accessible, the prices are also lower. Typically boba in the US ranges from $5-7 but in Taiwan it can be found between $2-5. The difference encourages me to grab one whenever I can. Boba tea in Taiwan is also less sweet which I appreciate. I enjoy getting black tea in Taiwan and if they have any flavor tea, I go towards that. Typically in the US, I like to get more green teas because the flavor is less bitter yet in Taiwan, I prefer to get black teas. Some tea shops from Taiwan have made their way to the US like Maca, Coco, Xin Fu Tang, and TP Tea. They are equally successful in the US market as I feel they are doing in Taiwan. Except in Taiwan, the tea shops are open for longer. When I walk to class, the Maca Tea is already open even at 8:30 am, yet in Seattle, the shop doesn't open until 11. I wonder if it has to do with the conflicting coffee culture in Seattle. Most people are more accustomed to drinking coffee in the morning unlike in Taiwan where tea is also a popular morning drink.