Narrator: Lishan tea is an advanced craftsmanship. It is really hard to produce it well. Chen Meng-Zhi, a native Lishan tea farmer knows best how hard it is to make good tea.

Chen: The working environment is the primitive forest. We grow up with those tea trees, observing insects and the soil. While doing observation, we are thinking about what kinds of flavor of the tea we are going to bring for people to taste in the next season.

Narrator:To put it lightly, but just six years ago when Chen Mengzhi returned to his tea garden to cultivate, he almost got defeated by a  season of spring tea.

Chen: When I first grew tea, I used the way of a computer engineer for management or production. Only in the production process did I realize that this is not just as simple as computer engineering.

Narrator: As a computer engineer, he did everything he could to calculate, but things didn't always go as planned. The advantage of the high-altitude tea area turned into a disadvantage.

Chen: In the high mountains above 2000 meters above sea level, the temperature difference between morning and night is extremely large. During the production process, you will find that your production will be affected by the weather.

Narrator: What Li-Mountain has to offer is not only the mountain itself or the tea, but also the craftsmanship of producing teas.  

Chen: The color of the tea soup, green with yellow, represents the high-altitude aroma and taste of Lishan tea. If your tea is too green, it only has the aroma without any taste, and some people often have a stomach upset with it.

Narrator: With the combination of good tea and good craftsmanship, his Lishan tea really blossoms now. He has won numerous awards in Taiwan, and has also won the Belgian iTQi three-star crystal trophy for three consecutive years.

Chen: I grow up in Lishan. And I want to make good Lishan tea , so that the world will know Lishan and Taiwan better by its nice taste. Then, I will be content.