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Located in the upstream area of Fei-ts'ui Reservoir, the Pinglin district initially embraced the concept of preserving uncontaminated water sources. Adopting organic cultivation for their tea gardens, they later discovered that organic fertilizers could still impact water quality. Consequently, they decided to transition to wild cultivation methods for tea.
Yu San He (余三和) is a pioneer and master in producing white tea in Taiwan. Over a decade ago, when few farmers in Taiwan were making white tea, he began the production, and now his tea is highly sought after, facing overwhelming demand. He mentioned having customers who repurchase his tea.
The craft of white tea emphasizes the quality of raw materials. Tea produced through wild cultivation methods is clean, carries a primitive essence, and gains a unique flavor and aroma through sun-drying. White tea offers a slow, gradually unfolding taste and is known for its ability to withstand multiple infusions.