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Good tea comes with good coffee
AND COFFEE STUDIO
Xie Wei Xiang, owner of Ba Han Han Non Tea and Coffee Studio, has a family who has been making tea here for four generations, and is most famous for “Ji Lin Tea Garden”. Xie Weixiang inherited the tea industry run by his family from generation to generation. He has been fascinated by it since he was a child and helped make tea for his elders. Coffee has been planted in the Wuzuru area since during the Japanese occupation. Coffee bean raw materials are easy to obtain. Xie Weixiang uses the same principles for tea-making to process raw materials of coffee. Combining the characteristics of the two, he has developed his own style of good tea and good coffee.
Introduction
Young people’s knowledge of tea is virtuallly all based on hand-shaken tea. However, most tea has a lot of sugar and milk added to it. At Ba Han Han Non Tea and Coffee studio, you can drink the famous honey tea, pomelo flower, Jinxuan, and Hakka lime tea.
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The DIY making of lime tea is not to be missed. Lime tea came about due to the Hakka people’s thrifty personality. Hollowing out Hu Tou tangerines and stuffing them into tea leaves is a work that requires many steps. Xie Weixiang’s family immigrated here from the west in the early days and continued the tradition of making lime tea, but substitutes the seasonal Hu Tou tangerine with lemon to make a drink of their own.
In addition, Ba Han Han Non Tea and Coffee Studio has a dessert that looks like cinnamon rolls, but actually uses tea leaves instead of cinnamon, resulting in a blossom of tea aroma.
Features of Agricultural Tourism
Tea
In addition, Ba Han Han Non Tea and Coffee Studio has a dessert that looks like cinnamon rolls, but actually uses tea leaves instead of cinnamon, resulting in a blossom of tea aroma.
Ask him if he has tried combining tea and coffee? His answer is a definite yes, and then he demonstrates by pouring. The resulting drink has both the aroma of coffee and the aftertaste of tea, living up to the namesake of “good tea coffee”.