TEA CULTURE
Pinglin Tea Culture
Pinglin is the main home of Wenshan Pouchong. Lightly oxidised, bright and floral, it is the signature tea of northern Taiwan.
Wenshan Pouchong Tea
The name "Pouchong" (wrapped kind) comes from the old habit of wrapping tea in square sheets of paper. Pinglin's Pouchong is lightly oxidised and prized for its aroma, body, smoothness, finish and appearance; the liquor is honey-green with gold, fresh and fragrant.
Two main harvests a year: spring tea around April–May and winter tea around October–November, each with its own fans.
How the tea is made
- Picking: one bud and two leaves, picked in the early morning
- Sun withering: spread in the sun to lose moisture
- Indoor withering and tossing: slow oxidation brings out the floral notes
- Fixing: high heat stops oxidation
- Rolling: the leaves are rolled into twisted strips
- Drying: baked dry into storable rough tea
A tea family's story: from Shun Yi Tea House to HODE
HODE began as Shun Yi Tea House in Pinglin. As TTV's "Taiwan Touching Stories" (2020) reported, the family went from tea shop to eatery; when the Hsuehshan Tunnel opened and traffic on Beiyi Road fell, they brought their own Pouchong tea and tea-seed oil to the table and created tea cuisine to win customers back.
A 2025 Commercial Times feature tells how third-generation owner Ko Chuan-tsung took over the family tea business, brought Wenshan Pouchong tea and tea-seed oil into the kitchen, and promotes Pinglin tea culture through tea tours.
Want to know more about tea?
The Pinglin Tea Museum is devoted to Wenshan Pouchong, with tea-making exhibits and tea ceremonies (check the museum for hours and events). Visit before or after lunch at HODE; it fills a morning or an afternoon nicely.
