Ming Xiang Ming Cha Introduction
A Worthwhile Wait for the Essence of Tea In 1978, motivated by a profound interest in tea, Chen Jianhong decisively left his identity as a sculptor to establish Mingxiang Tea House. At the age of 28, during an era when information was not easily accessible, Chen spent three years seeking books, literature, and talking to tea farmers, independently exploring and learning about the knowledge and techniques of “roasting tea.” “In the first three years of opening the shop, we often went hungry because the tea wouldn’t sell,” Chen said with a faint smile. What supported him throughout was his love for tea, and this deep passion led him to write a sincere “self-recommendation letter” to Professor Zeng Zhizheng of National Chung Hsing University’s Graduate Institute of Biotechnology after reading his paper in 2008. The next day, Professor Zeng called and invited Chen to meet in Taichung, marking the start of their delightful collaboration. Through academia-industry cooperation, Professor Zeng provided knowledge while Chen provided technical skills; together they developed the shop’s signature product—roasted oolong tea—over six years. Previously, it took six years to roast old tea, but they managed to shorten it to two years, creating a roasted oolong tea rich in beneficial compounds like “theacrine” and “gallic acid,” emphasizing “caffeine-free and non-stimulating elements that are gentle and not harsh on the stomach.” In 2017, Mingxiang Tea House underwent a renovation, and stepping inside now reveals a bright and clean space with a simple and elegant Japanese style, where every tea product is a product of Chen's own roasting expertise. He mentions that during the roasting season, he spends over eight hours a day beside the furnace and cannot afford to slack off for even a moment, a routine that lasts a full 20 days to produce ideal tea. His dedication and passion for tea stem from viewing it not merely as a “commercial product,” but as an “art form,” integrating this art into his life, resulting in pot after pot of tea rich in the essence of time. Recommended Dishes: Roasted Oolong Tea, Gold-Digging Beauty
