Pongshu Red Tea Introduction
One day, Ms. Chiu, who grew up in the tea plantation, spotted a squirrel resting under an old Camellia sinensis tree, nibbling on tea seeds. "Squirrels are very picky; they only select the best tea seeds," she said. Following the squirrel's trail, the couple discovered the wild tea trees and began to cultivate their passion for black tea, naming it "Squirrel Black Tea." They are always ready to showcase their commitment like a squirrel leaping into action. Squirrel Dad shared that during the Japanese occupation, Taiwan's tea was well-known abroad, and in the Yuchi and Puli area, there were about 1,720 hectares of tea trees. However, with the decline of black tea and the outflow of labor, mass production of black tea ceased. Having previously worked at the Agricultural Research Institute, Squirrel Dad often lamented why such high-quality tea could be produced in the past. Moreover, the natural environment, soil, and water quality in Puli are similar to the growth conditions of Assam tea in India, making the tea trees in this area exceptionally good. Since they have such excellent natural conditions that are not being utilized properly, it would be a waste of nature's blessings. Thus, they resolved to master tea-making techniques. With the technical foundation from the Agricultural Research Institute and a deep affection for black tea, through continuous improvement and experimentation, they gradually revived the black tea industry to its former glory. "This endeavor is not just for ourselves..."
