Xiang Ding Tea Introduction
Since the first generation of the Zhou family began cultivating, picking, and producing tea, it has been passed down to the seventh generation. In the sixth generation, Mr. Zhou Qingzong (who serves as a director of the Taiwan Tea Producers Association and the New Taipei City Tea Association) excelled in tea production techniques, participating in tea competitions and winning numerous awards. He generously teaches these techniques to peers and passes them on to the next generation. Currently, the focus is on professionally producing Dayuling tea, Lishan tea, Shalin Creek tea, high mountain black tea, and the king of green tea, Biluochun. From tea plantation management to picking and production, everything is personally overseen. The Zhou family may be the only tea farmers in New Taipei and Taipei who produce tea themselves in the three major tea areas: Dayuling, Lishan, and Shalin Creek. The production quantity of each batch of tea leaves ranges from about 2,000 to 4,000 taels, depending on the tea area. Approximately 95% of the tea leaves are sold to tea shops and traders. The quality of each batch may vary slightly, but high-quality tea is reserved for retail, ensuring that consumers receive only the best quality tea. Customers praise their products for being both excellent and reasonably priced.
