Ur-Shan Tea Garden Farm

Introduction of the Spot

The prize-winning spring tea won over picky officers and generals. Tea-smoked eggs have remained a classic and popular dish for 15 years.

Tourists visiting the Farm for the first time often ask, “Does the tea taste good in low-altitude areas?” Let’s check out the Farm’s geographical location first: The Farm is situated in Zhongshan Village, Dongshan Township, at the headstream of the Dongshan River, surrounded by mountains on three sides and facing the ocean in the east. It receives abundant rainfall and is full of mist. Under such a privileged geographical environment and climate, Jin Xuan, Cui Yu, and Oolong Tea are all of excellent quality. In addition to the old master’s superb tea-making skills, Dongshan tea can compete with the tea produced in other famous tea areas and sells like hot cakes on the market.

Previously, some retired officers and generals, who had drank all the good tea in Taiwan, made and drank tea at Ur-Shan Tea Garden Farm. After having the fresh prize-winning spring tea, they applauded that the tea’s fragrance, taste, and aftertaste can compete with alpine tea. This praise was icing on the cake for the old tea growing and making master Lin, Teng-Ko. It is not easy to satisfy the picky gourmets so much that they decide to bring a lot of good tea home with them.

The egg yolk is thick and creamy like gold. The “Egg-playing expert” takes first place and wins prizes.

Ur-Shan Tea Garden Farm, which is about 3 Ha., provides tea-picking, tea-making, and tea panning experience activities. Visitors feel satisfied about making their own tea. Furthermore, started in 2005, the Tea-Smoked Egg DIY has been a classic and popular activity. Once 1000 eggs were used in one day. After blindly selecting more than 20 group customers for a competition, the activity has become even more brilliant. The tourist winning “egg-playing expert” gets to wear an apron, make an acceptance speech, and be awarded with a certificate of merit and prize on stage.

Before smoking eggs, the owner provides semi-finished cooked eggs marinated in tea and sauce for two days. The smoking part would be completed by the tourist. First, tea leaves and antibacterial and antiseptic brown sugar are placed in a pot covered in tin foil. Then the tourist gently places an oven net and puts the cooked eggs on it. It takes only 2 minutes to smoke the eggs to a light golden color. Cutting the egg in half, tourists will see the yolk as thick and creamy as gold. The taste of the unique tea smoking fragrance is long-lasting. Both the young and the old enjoy this activity very much.

Good tea is grown with “Three Harmonies.” The key is the solar withering process.

The spring tea produced by Ur-Shan Tea Garden Farm won First Prize in the 2020 New Type of Tea competition among hundreds of tea in Yilan. Lin, Teng-Ko expresses that through marketing, the prize-winning tea costs about NT$4800/600g, but “the regular customers would know that if they directly purchase the tea at the store, the price would be ‘a great bargain.’” In fact, this was not the first time the batch of tea won a prize. Passed down for three generations, the tea produced by Ur-Shan Tea Garden Farm has won countless prizes.

Lin, Teng-Ko emphasizes that to properly grow tea trees, it takes harmony between the heavens, the earth, and the people. “The heavens of course refer to the climate; the earth refers to the soil, and the people indicate tea-making skills. All three of these are essential.”

The tea trees at Ur-Shan Tea Garden Farm have no pesticides. Only soybean meal and other organic fertilizers are applied. Since the quality of both the water and soil is excellent, the tea grown here has a certain je ne sais quoi. Tea-making skills come after. “The solar withering process should be properly controlled. The leaves slowly soften by drying. However, if they are too dry or not dry enough, the tea will have an astringent taste. It relies on the tea-makers’ experience to control and observe the timing.”

Ur-Shan Tea Garden Farm was established in 1986. They independently made, produced, and sold the tea. Later, with changes in agriculture and related tourism development, Tea Smoking Museum was established with the “Tea Smoke Egg DIY” as the theme. Lin, Teng-Ko pays attention to every detail when growing and making tea and is meticulous when making tea-smoked eggs. It took him a lot of time and energy to find a gas stove with a safe switch. Moreover, the single pot for smoking was specially selected and is replaced with new ones whenever necessary.

Undergoing several improvements, the tea-smoked egg DIY is consistently praised, and its reputation has spread far and wide. A famous food writer even asked him for mass production under cooperation. Lin, Teng-Ko joked that they eventually gave up the idea because making tea-smoked eggs is very complicated.