Born in 1994, Xu Jin-Jia is the third-generation owner. His grandfather, Xu Cheng, along with his father, Xu Cong-Xiang, were among the first group of local tea farmers to cultivate this land. In the early days, Ruili mainly produced daylilies and bamboo shoots. However, in 1980, the family shifted to tea cultivation, originally naming the business “Mingyuang Tea.” After years of dedication, the second-generation owner, Xu Cong-Xiang, was honored as one of the “Top Ten Outstanding Young Farmers” and received the esteemed “Shennong Award.” This recognition laid the groundwork for enjoying the rich, three-generational essence in every sip of their tea.
Introduction
Located at 23.5°N within the subtropical green belt, the Alishan area is shrouded in mist, with significant day-and-night temperature differences and brief sunlight exposure. These natural conditions reduce the bitterness of catechins, making the tea buds tender and rich in pectin, with a vibrant green clarity and a natural tea fragrance. The tea cultivated here reveals layered flavors from start to finish, and each sip seems to mirror the profound seasons of life alongside Alishan’s rising and setting sun.
Their handcrafted teas include “High Mountain Oolong Tea,” also known as Soft Stem Oolong, with its vibrant green and lively dried leaves. Another offering is “Jin Xuan Tea,” known as “Milky Oolong,” a distinctively Taiwanese variety with a fresh, green hue and a subtle milky aroma. Originating from Alishan’s Jin Xuan cultivar, it presents a fragrant yet balanced flavor with a crystal-clear tea liquor. Their “Alishan Black Tea,” crafted from Jin Xuan leaves, features floral notes and a rich, mellow taste. Additionally, their smooth, aged vintage tea is a premium delicacy not to be missed.
Features of Agricultural Tourism
Tea
Adhering to a philosophy of safe, pure, and eco-friendly cultivation, the farm actively promotes rural tea tourism and immersive agricultural experiences. They have developed six-industry wide, five-senses experiences to share tea culture and agricultural education.
Xu Jin-Jia believes the most effective way to understand tea is by stepping into the tea gardens, engaging with nature, and experiencing farm life firsthand. From tea picking to its multi-step processing, visitors gain deep insight into the art of tea. In line with the tertiary industry’s “service economy,” they offer various hands-on experiences, such as crafting handmade tea, hand-rolling tea, participating in tea ceremonies, and blending tea flavors. These activities require reservations, with a minimum group size of four. Each session lasts approximately 90–120 minutes and is available for booking from May to October each year.
