Mingxiang Tea Introduction
A Worthy Wait for Pure Tea Aroma In 1978, Chen Jianhong, driven by a strong interest in tea, decisively left behind his identity as a sculptor and founded Mingxiang Tea House. At the age of 28, during a time when information was not readily available, Chen spent three years seeking books, literature, and friends among tea farmers, independently exploring and learning about the knowledge and techniques of "roasting tea." "In the first three years of opening the shop, we couldn't sell tea, so we often went hungry," Chen Jianhong said with a faint smile. What supported him throughout was his love for tea, and because of this deep passion, when he saw a paper published by Professor Zeng Zhizheng from the Graduate Institute of Biotechnology at National Chung Hsing University in 2008, he immediately picked up a brush and wrote a heartfelt "self-recommendation letter" to Professor Zeng. The next day, Professor Zeng called to invite Chen to meet in Taichung, and so began their lovely collaboration. Through academic and industry cooperation, Professor Zeng provided knowledge, while Chen provided techniques. Over six years, they developed the signature product of the shop - roasted Oolong tea. In the past, the old tea would take six years to roast, but they shortened the process to two years, using Qingxin Oolong to create roasted Oolong tea rich in beneficial substances such as "Teapolyphenol" and "Gallic Acid," promoting it as "caffeine-free and devoid of stimulating elements, gentle and not harmful to the stomach." In 2017, Mingxiang Tea House underwent renovations, and entering the shop now reveals a bright and clean space with an elegant and simple Japanese style. Every tea product in the shop is a result of Chen Jianhong’s own roasting. He shares that during the tea roasting season, he spends over eight hours a day beside the fire, not allowing himself a moment's negligence; this rigorous routine continues for 20 days to achieve the ideal good tea. His persistence and dedication to tea stem from viewing tea not as a "commercial product," but as a form of "art," integrating art into his life, leading to the creation of pot after pot of tea filled with the essence of time. Recommended dishes: Roasted Oolong Tea, Gold Digger's Beauty.
