Ming Xiang Ming Cha Introduction
A Wait Worthy of Exquisite Tea Aroma In 1978, due to his deep interest in tea, Chen Jianhong made the bold decision to leave his career as a sculptor and established Ming Xiang Tea House. At the age of 28, Chen spent three years searching for books, literature, and tea farmer friends to explore and learn about the knowledge and techniques of "roasting tea" in an era when information was not readily available. "In the first three years of opening the store, I went hungry because the tea didn’t sell,” Chen smiled lightly as he recounted. The unwavering support that kept him going was his love for tea. This passion led him, in 2008, to write a heartfelt "self-recommendation letter" to Professor Zeng Zhizheng from the Department of Biotechnology at National Chung Hsing University after reading one of his published papers. The next day, Professor Zeng called, inviting Chen to meet in Taichung, where their delightful partnership began. Through industry-academy collaboration, Professor Zeng provided knowledge while Chen offered technical skills, and after six years, they jointly developed the store's signature product—roasted Oolong tea. Previously, the old tea that required six years of roasting time was shortened to just two years through the use of Qingxin Oolong, producing roasted Oolong tea rich in beneficial compounds like "theanine" and "gallic acid," which emphasizes being "caffeine-free and free of stimulating elements, gentle and not harsh on the stomach." Ming Xiang Tea House underwent renovations in 2017, transforming it into a bright and clean space with a simple, elegant Japanese style. Every tea product in the store is a testament to Chen's own roasting craftsmanship. He shared that during the tea roasting season, he spends more than eight hours each day by the fire, never allowing himself a moment of slack. This routine continues for 20 days to achieve the ideal roast for tea. His dedication and commitment to tea stems from viewing it not merely as a "commercial product," but as an "art form," integrating art into his life, resulting in pot after pot of tea infused with the essence of time. Recommended dishes: Roasted Oolong Tea, Materialistic Beauty
