Hualien Ruisui milk and tea
Hey Michella, did you know that I really like Taiwanese
tea?
Really? You��ve had Taiwanese tea?
I have.
Have you ever picked Taiwanese tea?
No I haven��t.
Ah, and that��s why we��re in Ruisui, Hualien today,
picking tea.
How do you pick these?
Like this. The young ones on the very top.
A bud and two leaves.
Sometimes a bud and just one leaf.
One bud and a leaf works too.
Today we��re handpicking tea leaf buds to make a special
black tea. Because no pesticide has been used, these
leaves have a special honey aroma caused by leaf hoppers.
And now to let the moisture in the leaves evaporate
just a bit, the leaves get a quick 20-minute bake
under the sun, then get moved inside onto bamboo trays
to continue drying out at a slower pace. Then after
the leaves have become limp, we bruise them so the
fermentation process can start. And this is when they
start smelling like that wonderful liquid we drink.
Mmm
Still a little bit grassy, but it does smell like
tea a little now.
Yeah.
If you do it by hand, after about 3 hours of tea leaf
massaging, they��re put aside to ferment, then dried
in an oven to finish off the process. Ready for a
taste? Make sure the water��s not too hot, at about
85C, so you don��t burn the buds.
Tea tasters actually do this too, like they do with
wines.
One other beverage Hualien is quite famous for is
its milk.
There are about 400 dairy cows on this farm, many
of which visitors get to feed and pet. But the best
part is, the fresh milk that you can only get here.
I have to say, I enjoyed it very much. And the most
striking feeling I have is how close we��ve been to
nature in the last couple of days. Because being with
the cows and feeding them and milking them, and picking
tea with the mountains right behind us and the sun,
and all the smells...nature was all around us. Outside
and inside. Because we actually ate so much of it.
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