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The day I went to visit Chuang Jung-pu for tea, he was in the middle of tea production, and the tea factory was filled with the aroma of red jade tea. I saw him constantly picking up a spoon and smelling it, repeating the process many times. I couldn't help but ask, "What are you smelling?"
"I'm checking if the tea is dried enough," he replied.
"Ah? You can tell just by smelling it?"
"I've been doing this for 11-12 years."
Jung-pu, who went into the tea business after completing his military service, was just a high school graduate with no clear direction. But now, he is the leader of Chuang's Tea Company, with a few children, numerous awards hanging in the factory, and friends all over the world.
In the tea factory, we tasted the tea he produced. The aroma of the black tea made from Lishan tea leaves was captivating, sweet and delicious, without a hint of bitterness even when brewed in a cup. But as we climbed the stairs to the teahouse, it felt like we had entered another world.
This space was designed by the owner of the Shi Yang Shan Fan, Mr. Lin, who imbued it with a zen-like aesthetic and a sense of tranquility. The tea sets were Jung-pu's own collection. They areso beautifully crafted that tea enthusiasts want to take the entire set back home.
When I eagerly anticipated him serving us his own tea, he instead brought out a "Oriental Beauty" tea that had won several top awards. I was a bit puzzled, "Aren't we going to drink the tea you made?"
This tea maker is unlike any other I've encountered.
He built the teahouse on the upper floor of the tea factory, hoping to integrate culture and tea making. If he has time, he will brew his favorite teas for the guests. This "Oriental Beauty" is made from the most delicate and tender tea buds, exuding an ethereal floral aroma and the pure fragrance of essential oils.
He then brought out an 88-year-old aged Dong Ding Oolong. As I took a whiff, I exclaimed, "It's like coconut oil!" The sweet, captivating aroma that veteran tea drinkers describe as "waxy" or "lipstick-like" - that was the essence of my childhood coconut candy. The tea was rich and deep, yet elegant and refined from years of aging.
"Delicate" and "elegant" are the hallmarks of his teas, as he doesn't like overpowering flavors. Described as a foodie by his mother, he is also an avid wine lover, with a preference for champagne and Burgundy whites - all top-tier wines. Similarly, his teas are crafted with a refined touch.
His "Honey Orchid" tea, made from Taiwan Camellia formosana tea leaves, has a subtle floral honey aroma and a mineral-like finish that adds complexity and depth, with a lingering sweet aftertaste.
Without a family tea-making background, this former wanderer has had to establish his name through hard work and consistent award-winning performances in competitions. "We're known for our competition wins," he says. Even his first entry resulted in an award, a meteoric rise. Now he must maintain that ranking.
Thinking back, his parents had wanted him to learn a practical skill, and the options were either tea production or making Shandong dumplings. I believe Jung-pu made the right choice.
Chuang Ji Tea house
(Offer paid tea ceremony experience. Reservation in advance)：
555, Taiwan, Nantou County, Yuchi Township
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