品茶 tea time

Tea is a very important part of Taiwanese culture. We have been lucky enough to experience the whole tea process 從 挑茶葉到泡茶 (from picking the leaves to brewing the tea).

These ladies are true professionals. They can pick 5 kilos of tea leaves in an hour they get paid 1000 kuai (about 34 us dollars) per 1 kilo. The most valuable tea leaves are the ones with worm holes. The worm's saliva gives brewed tea a honey flavor. We were lucky we got to see them pick the tea because it was a nice day and they were able to pick into the afternoon. They normally stop picking at 11 AM.

After they pick the tea they transfer it here to let it air and dry in the sun. The above sign is a plaque for being awarded the best tea in the area. When you step into the room with all the tea leaves tea completely fills the air. It is the best thing I have ever smelled I can't describe how lovely it is.

And let me tell you brewing tea is a process. first you must pour hot water over all of the pots and cups you will use. Then you brew the first tea for one minute and pour it out (it is too bitter and no good for drinking). The second batch of tea you brew for one minute ten seconds. you pour the tea into the tall 哥哥 cup and then pour it into the short 弟弟cup. you then smell the aroma of the tall glass by holding it close to your nose and rubbing it in between your hands. Then you drink the tea. You follow this same process for the third and fourth batch brewing them for 1 minute 20 seconds and 1 minute 30 seconds respectively. And then you remove the tea leaves from the pot.

Eviornement is also important to drinking tea. One of my teachers said that "without a plant in the room, some music, and a relaxed atmosphere you are not truly enjoying the art of tea."