Most of the coffee and bread we usually drink are mixed with cinnamon, but most are unaware there is a place in Changhua that promotes cinnamon. The enthusiastic elder sister Zou Biluan strolls into the cinnamon farm with a basket in hand, cuts the leaves with her knife, then passes each leaf to visitors, so that everyone can gently rub the leaves in their hands then put it close to their nose to take a whiff of that soft cinnamon aroma, a scent that instantaneously refreshes you. Next she explains to everyone the concept of eco-friendly farming of cinnamon, explaining how to distill the natural dew, and how the farm is home to an array of precious specimens. Among them are the Taiwan cinnamon, sari olives, giant limes, rubies, and bergamot.

Research conducted by the Forest Service and Yangming Medical College proves that the pure dew and essential oil distilled from the leaves of cinnamon are of superior quality. The pure dew and essential oil formula have mosquito repellant properties, and after verification by the Yangming Medical College, is now packaged as a tinned natural mosquito repellent and sold on the market. These agricultural products go through extraction as a new form of preservation that also improves the income of the farmers.