Travels of Gilamonsta & The Ijit Dragon: Tea Farm

Mike went off to play golf with the boys and I went with a bunch of people to explore the tea farms. We started the day at Wendell’s a German bakery and eatery. They fried mushrooms are divine.

We walked over to the MRT and spent the next hour or so hopping trains. We started on the red line heading ultimately south and switched at Taipei Main Station to the blue line switching at Zhongxiao Fuxing to the brown line where it ends at the Taipei Zoo. The brown line was sponsored by the Canadian government and the train was bunch smaller than the other lines.

We had to sit in the front of the train as we had a few kids with us. They loved watching the turns come flying up as the train slowed down. I felt … surprise…motion sick!

We got to the end of the line and walked an 8th of a mile and entered the Maokong Gondola area where we went up to the top for the tea farms. The 20 minute ride cost $50NT ($1.50US). It is the first gondola in Taipei and has 4 stops.

Facts:

1. The Maokong Gondola System was developed by POMA of France.
2. The cabins move at rates from 3 to 5 m/sec.
3. It takes about 20-30 minutes to complete a one way journey.
4. Each cabin is designed to carry 8 passengers.
5. Maximum hourly transit-capacity of the system is 2,000 passengers.
6. There are 147 cabins in the system and 3 maintenance cabins.
7. The system includes 47 pylons constructed on 25 bases.

Cute little animals are on the cabins promoting the zoo.

The view was beautiful as we floated over banana fields, jasmine, and tea farms.

These are the alternative routes up the mountain.

The pictures are not great as it was sprinkling, we were moving, and enclosed in glass. But you will get the gist of what I saw.

Once you get to the top there are several options of tea house to choose from. Lisa selected ours as she had been there before. I have no idea what makes one better than another. The view at the one she selected made it worth the 45 minute saunter up and around the road.

Tianen Temple

Their tombs reflect their belief in the immortality of the soul, with personal belongings and funerary items indicating the social rank of the person buried within.

We were treated to a form of the Gongfu tea ceremony but without the ceremony and significance.
The fúwùyuán, waiter, brought an array of tools to prepare the tea. We decided on a Jasmine and I cannot remember the other one. You buy the package and then can sit there al day brewing and sipping tea.

He brought the following pictured above.

A small gaiwan, a clay teapot
Several teeny cups
A tea strainer
Fresh water. (Tap water should be filtered; hard water should be avoided.)
A kettle (preferably made of clay or glass, in order to determine the temperature of the boiling water)
A container to dispense water
A water catching tray or a bowl for the tea pot during water pouring
A pair of tongs called "Jiā" to dispense the leaves
A clean cotton cloth to wipe off any water on the table

Preparation of the tea:

"Warming the pot and heating the cups." At this point the cups and pot are laid on the table. They are then warmed and sterilized with hot water, the excess is then poured away.
"The black dragon enters the palace" The teapot is filled with tea.
"rinsing from an elevated pot". This is done by putting the teapot into the catching bowl. Water heated to the appropriate temperature for the tea is the poured into the pot until the pot overflows.
"The spring wind brushes the surface." Any debris or bubbles which form on the surface are then scooped away gently to keep the tea from around the mouth of the pot which is then closed with the lid.
"Bathe the immortal twice". This is in order that the temperature inside and outside of the pot is the same.

Brewing

"A row of clouds, running water". Customarily this first brew is poured into the cups but is not drunk.
"Direct again the pure spring" or "pouring again from a low height." The pot is then refilled with fresh hot water until the water reaches the mouth of the pot.