Pangshu Red Tea Introduction
Accidentally seeing a squirrel resting under an old mountain tea tree in the wild, nibbling on tea seeds, Ms. Qiu, who grew up in a tea plantation, said, "Squirrels are very picky; they only like the best tea seeds." Following the traces of the squirrel, the couple found wild tea trees and began to cultivate their love for black tea, naming it "Squirrel Black Tea," always ready to showcase their persistence with a joyful leap. Squirrel Dad narrated that during the Japanese colonial period, Taiwanese tea was popular worldwide. In the Yuchi and Puli areas, there were about 1,720 hectares of tea trees, but with the decline of black tea and the outflow of labor, people stopped mass-producing black tea. Squirrel Dad, who previously worked at a breeding station, often lamented why such high-quality tea could be produced in the past. Furthermore, the natural environment, soil, and water quality in Puli are similar to the growing conditions of Assam tea in India, making the tea trees in this region exceptional. Since such good natural conditions are available yet not utilized well, it would be a waste of nature's bounty. Thus, he decided to focus on developing tea-making techniques, leveraging his expertise from the breeding station and his strong feelings for black tea. Through continuous improvements and experiments, he aims to restore the black tea industry to its former glory. "This is not just for myself; it's to allow everyone to enjoy Taiwanese black tea with confidence, and to ensure the sustainable development of this industry..." His expressions reveal a profound and simple dedication to black tea; for Squirrel Dad, making tea has become a mission. This simple persistence transforms into the amber aroma of herbs that glides from the mouth to the heart, overflowing with a sense of happiness.
