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On a hot May afternoon, Taichung's streets felt like a steamer. Passing by the National Taiwan Museum of Fine Arts, I walked into Chiou Shan Tang tea house and immediately felt a refreshing coolness. Looking around, I saw artistic displays and tastefully arranged tea settings that made me feel completely at ease. (Yes, I love looking at beautiful things.
The quiet atmosphere inside the tea house sharply contrasted with the bustling crowds at Chun Shui Tang opposite. This was my second visit to Chiou Shan Tang; the last time I was here for a tea party celebrating the release of a new book by a senior tea expert. The spacious tea house, with its many seats, is indeed well-suited for hosting tea gatherings
I initially thought that drinking tea in such an environment would be expensive, but upon entering, I discovered that their pricing model is to buy tea leaves at the tea house and pay an additional fee for tea brewing. You can also bring your own tea leaves, but the tea brewing fee will be higher. After comparing, I found it more economical to buy their tea leaves. They specialize in Alishan tea, but since we had just returned from Alishan, we bought some Oriental Beauty tea that day.
Even if you don’t know how to brew tea, there's no need to worry. The resident tea master is happy to demonstrate the first two brews for you as a reference, which is very considerate. All the necessary tools are provided, and the water is replenished frequently, allowing everyone to leisurely enjoy their tea-brewing time. Any leftover tea leaves can be taken home.
They also regularly feature art exhibitions near the entrance, which seem more for admiration than interaction, so it’s best just to appreciate them.
The tea house offers a good selection of tea snacks. We ordered radish cake and Chun Shui Tang’s famous Kung Fu noodles. Although the radish cake wasn’t filled with ingredients like the Hong Kong-style ones, it was still pan-fried to a delicious crispiness.
I once heard an interview with Chiou Shan Tang’s manager. She has been working here for almost 20 years, deeply cultivating the tea culture within the tea house. What keeps her so dedicated? My curiosity was piqued, but unfortunately, I didn’t meet her during my visit.
Upon checking the records, I found that the founder of Chun Shui Tang revolutionized tea drinks by creating the first cold-brewed foam tea, sparking a hand-shaken tea revolution. It’s said that they also invented pearl milk tea in 1985. Chun Shui Tang, the giant in the tea industry, decided to establish Chiou Shan Tang in 2006. Despite their focus on innovation, they never forget their mission to preserve tea culture, which is truly admirable.
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