Ming Xiang Tea. A refined tea aroma worth waiting for. In 1978, Chen Jianhong, driven by his deep interest in tea, resolutely left his career as a sculptor to establish Ming Xiang. A refined tea aroma worth waiting for. In 1978, Chen Jianhong, driven by his deep interest in tea, resolutely left his career as a sculptor to establish Ming Xiang Tea House. At the age of 28, in an era of limited information, Chen Jianhong spent three years searching for books, literature, and befriending tea farmers, independently exploring and learning the knowledge and techniques of "tea roasting." "For the first three years after opening, I was always hungry because the tea wouldn't sell," Chen Jianhong says with a faint smile. What supported him all along was his passion for tea. It was this deep affection that led him to immediately pick up a brush and write a sincere "self-recommendation letter" to Professor Tseng Chih-cheng of the Graduate Institute of Biotechnology at National Chung Hsing University after reading his published paper in 2008. The next day, Professor Tseng called and invited Chen Jianhong to meet in Taichung, and thus began their wonderful connection. Through industry-academia collaboration, Professor Tseng provided knowledge, and Chen Jianhong provided techniques. They spent six years developing the shop's signature product – "Hui" Oolong Tea. What used to take six years to roast old tea, they shortened to two years, using Qingxin Oolong to create "Hui" Oolong Tea, rich in beneficial compounds like "theaflavin" and "gallic acid" for the human body. It is marketed as having "no caffeine or stimulating elements, being gentle and easy on the stomach."
Address: 嘉義市東區吳鳳北路47號
Hours: 00:00–23:59
Chiayi