Pangshu Red Tea Introduction
While casually observing a squirrel resting under an old tea tree in the wild, nibbling on tea seeds, Ms. Chiu, who grew up in a tea garden, remarked, “Squirrels are very picky; they only prefer the best tea seeds.” Following the squirrel’s trail, the couple discovered wild tea trees and began to cultivate their passion for black tea, naming it “Squirrel Black Tea,” always ready to showcase the perseverance of the squirrel couple. Mr. Squirrel passionately explained that during the Japanese colonial period, Taiwan's tea was popular overseas, 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, people stopped mass-producing black tea. Mr. Squirrel, who previously worked at a breeding station, often lamented why such high-quality tea could be produced back then. Moreover, the natural environment, soil, and water quality of Puli resemble that of Assam in India, making the tea trees in this region exceptional. With such favorable natural conditions not being utilized effectively, it seemed like a waste of nature’s blessings, prompting him to decide to study tea-making techniques. With a solid foundation from his experience at the breeding station and a strong emotional connection to black tea, he steadily worked through improvements and trials to bring the black tea industry back to its former glory. “This endeavor is not just for ourselves, but to ensure that everyone can enjoy Taiwan’s black tea with peace of mind, and to allow this industry to develop sustainably...” His expression revealed a deep and genuine affection for black tea, and tea-making had become a mission for Mr. Squirrel. This simple persistence transformed into the amber-colored aroma of herbs, sliding from the lips to the heart, overflowing with a delightful sensation of happiness.
