Xiang Ding Tea Introduction
The Zhou family has been planting, picking, and processing tea since the first generation of their ancestors, and now it has reached the seventh generation. The sixth generation, Mr. Zhou Qingzong (who serves as a council member of the Taiwan Tea Manufacturers’ Association and the New Taipei City Tea Manufacturers’ Association), has refined the tea-making techniques to perfection. He has participated in teawards competitions and received numerous awards, generously sharing his tea-making skills with peers and passing them on to the next generation. Currently, they specialize in producing Dayulinfeng tea, Lishan tea, Shanin Creek tea, high mountain black tea, and the king of green tea, Biluo Chun. They oversee every aspect of tea production from tea garden management to picking and processing, ensuring complete control on-site. The Zhou family is likely the only tea farmer in the New Taipei and Taipei area who personally processes tea in the three major tea regions of Dayulinfeng, Lishan, and Shanin Creek. Each batch of tea produced from these regions ranges from approximately 2,000 to 4,000 catties, depending on the specific area, with 95% of the tea sold to tea shops and traders. The quality of each batch may vary slightly, but the top-quality tea is kept for retail, ensuring that consumers receive only the finest quality, which often earns high praise for its value for money.
