This morning, I learned about the history, origins, and growing regions of various Taiwanese teas at Ciaocha Teahouse.
I was surprised to learn that john Dopp from scotland helped bring Taiwanese tea to international recognition and find connecting tea makers and spreading knowledge.

In the afternoon, I visited the Formosa Tea Industry and Culture Promotion Center, where I observed the production of Four Seasons oolong tea and had the chance to pick tea leaves myself. I learned the basic steps of tea processing:
• Picking – One bud with 2–3 leaves
• Withering outdoors – To reduce moisture and initiate oxidation
• Indoor withering – To promote partial oxidation
• Kill-green – Using heat to stop the oxidation process
• Rolling – Shaping the leaves into ball form
• Drying – To reduce moisture and stabilize the tea
After that, I tasted a cold-brewed version of the tea. It had a fragrant aroma, a moderate level of strength, and was very smooth and easy to drink.
Finally, I got to see the difference between hand-picked and machine-picked tea fieldsthe shape and structure of the tea bushes vary noticeably depending on the harvesting method.