5/30
I think I keep losing focus on my goal for this trip... I was thinking I could stick it out in the rain... I would have missed some great scenery along the way.
Showing posts with label mountains. Show all posts
Showing posts with label mountains. Show all posts
Wednesday, April 6, 2011
Monday, January 24, 2011
Strawberry Fields
As a rule of thumb, I'll eat just about anything that's pink. Candy, cake, bread, you name it. The chances are it's strawberry flavored.
Last year, the word got out that strawberries/strawberry flavored foods rank somewhere in my Top 1 Favorite Foods list, and my students brought me tons of strawberry food items for my birthday. If it was customary to give kindergarten students letter grades, of course they would have all gotten A's.
Last weekend
Tuesday, June 8, 2010
What goes up...
Day 2: Sandiaojiao, Caoling Trail (Dali), Wai'ao
Bearing in mind my closing thought from Day 1, I woke up at around 4:00 am on Day 2. Longmen campsite is only a few miles away from Sandiaojiao, which happens to be the most eastern point in Taiwan. How can you visit a sight like this at a time other than sunrise?
Thursday, April 15, 2010
The Beach Over the Mountain
(a photographic adventure. as always, click the pictures for a better view.)
On the way up and over the mountain, Rory and I stopped at an abandoned building...
On the way up and over the mountain, Rory and I stopped at an abandoned building...
Next we stopped at a National Park "no swimming area"....
...for a swim
We finally got to the beach in Wanli....
...which was where we decided to land our spacecraft.
We found a what must be a real estate gold mine....
...filled with creepy, abandoned, oddly-shaped beach bungalows right on the water.
Sunday, February 21, 2010
I never knew...
Even though it rained almost every single day during Chinese New Year, I made a point to get out and try to and explore the north of Taiwan. Prior to this vacation, my view of Taiwan was restricted to the cool, yet polluted city of Taipei, and the smaller, polluted city that I live in. With a scooter, and a fresh spark of energy from some new foreigners, we set out to see more than cement and parks.
First stop: Wulai. About a 1 hour bus ride south of Taipei, deep in the mountains, there is a beautiful aboriginal town, famous for hot springs and a waterfall. There is a cable car going to the top of the waterfall, where there is a huge resort. Although it was a bit far away, the scenery was refreshingly exotic.
Next stop: Keelung. There was an attempt to explore the NE coast of Taiwan, but pouring rain stopped that, so we settled for some of the best seafood in Taiwan in downtown Keelung near the harbor on the Northeast.
Next stop: Pingxi. Another small place deep within the mountains, yet a very short distance from Taipei City. Pingxi is where the Lantern Festival is, where people write their wishes for the New Year on a lantern and set it adrift. Again, the rain put a damper on a lot potential exploring.
Next stop: Wanli. More specifically, Yehliu Geopark. Wind, rain, and ocean waves can do some serious damage over time in terms of erosion, and we saw some of the crazy rock shapes that have been in the works for a long time (like "the Queen Head"). Another place I would have enjoyed more had it not been freezing and pouring, but a trip to the steaming Xinbeitou hot springs took care of potential frostbite.
Final stop: a mountain trip through Shijr on my trusty scooter. As crappy as I sometimes make where I live sound, a 15 minute scooter ride in any direction (except towards Taipei) brings you to a beautiful mountain road where you can give your lungs a bath and forget what apartment buildings look like. On the only decent day of the whole vacation, I had coffee on a peak with a 360 view of the mountain ranges of northern Taiwan.
Basically, rain sucks and Taiwan is a cool place, given the appropriate weather and transportation.
First stop: Wulai. About a 1 hour bus ride south of Taipei, deep in the mountains, there is a beautiful aboriginal town, famous for hot springs and a waterfall. There is a cable car going to the top of the waterfall, where there is a huge resort. Although it was a bit far away, the scenery was refreshingly exotic.
Next stop: Keelung. There was an attempt to explore the NE coast of Taiwan, but pouring rain stopped that, so we settled for some of the best seafood in Taiwan in downtown Keelung near the harbor on the Northeast.
Next stop: Pingxi. Another small place deep within the mountains, yet a very short distance from Taipei City. Pingxi is where the Lantern Festival is, where people write their wishes for the New Year on a lantern and set it adrift. Again, the rain put a damper on a lot potential exploring.
Next stop: Wanli. More specifically, Yehliu Geopark. Wind, rain, and ocean waves can do some serious damage over time in terms of erosion, and we saw some of the crazy rock shapes that have been in the works for a long time (like "the Queen Head"). Another place I would have enjoyed more had it not been freezing and pouring, but a trip to the steaming Xinbeitou hot springs took care of potential frostbite.
Final stop: a mountain trip through Shijr on my trusty scooter. As crappy as I sometimes make where I live sound, a 15 minute scooter ride in any direction (except towards Taipei) brings you to a beautiful mountain road where you can give your lungs a bath and forget what apartment buildings look like. On the only decent day of the whole vacation, I had coffee on a peak with a 360 view of the mountain ranges of northern Taiwan.
Basically, rain sucks and Taiwan is a cool place, given the appropriate weather and transportation.
Sunday, December 6, 2009
A Heart and Two Leaves: Part 2
Time to try the tea we learned how to harvest!
The mountain in Muzha is covered with dozens of tea houses that harvest and make their own tea. The hillside plantations are most famous for Tieguanyin and Baozhong tea, so there was no way we could hop back into our trusty cab and roll back to Taipei without trying it. After a small sample of Tieguanyin at the Promotion Center, our tour guide sent us in the direction of Yao Yue Teahouse.
At this very famous 24-hour tea joint, Mike, Terri, Brian, and I were seated on a porch overlooking the mountains. Although at a brisk temperature of somewhere around 60 Fahrenheit, the atmosphere was quite serene. Due to the chilly weather, we were one of the only groups at the restaurant. Craving Taiwanese tea to warm ourselves up, we took our server's recommendation and ordered the Baozhong tea.
To clear up any misconceptions, Baozhong is not a Snapple flavor, and isn't exactly prepared like a Lipton tea-bag. At Yao Yue Teahouse, I learned a life skill that forever changed what used to be a simple process: the art of making tea.
After we watched the waiter prepare the first cup for us, he left us to fend for ourselves if we wanted anymore. For those of you taking notes, let's first start with the required materials: A tea leaf getter-outer, a tea leaf getter-outer basket, an earthenware waste bowl, an earthenware teapot (with lid), a small earthenware pitcher, a funnel filter, a smelling thimble, a tea cup, a run-off tray, boiling water, and of course, tea leaves.
Okay, so first you take the tea leaf getter-outer and put the tea leaves in the earthenware teapot (with lid), and overfill the teapot with boiling water so it spills over onto the run-off tray, then you pour the contents into each smelling thimble and tea cup, then discard everything into the waste bowl (it is essential to first warm all of the cups), then refill the earthenware teapot (with lid) with the boiling water, let steep for 50 seconds, then pour, in a swirling motion, into the funnel filter, which is in the small earthenware pitcher, then fill each smelling thimble with tea, and place a teacup upside-down over the smelling thimble, then swiftly turn it upside-down and lift the smelling thimble out of the teacup. Smell the smelling thimble. Drink the tea. Repeat up to 3 times for each batch of tea leaves.
Got it?
Along with enjoying some thin noodles in tea oil, and sweet potato leaves, we each took turns performing the tea-making ritual, making sure that nobody skipped a step or steeped for too long. Although each time we only got about a sip of tea, they were the most finely prepared and most sophisticated sips of tea I've ever had.
"Are you going to tell your buddies from home about this, John?" Terri asked, as I sipped my tea with my pinkie out. I guess so.
Practical? No.
Traditional? Yes.
Worth the effort? Probably not.
Would I do it again? Absolutely.
Even if I had to do the dishes? Not a chance.
The mountain in Muzha is covered with dozens of tea houses that harvest and make their own tea. The hillside plantations are most famous for Tieguanyin and Baozhong tea, so there was no way we could hop back into our trusty cab and roll back to Taipei without trying it. After a small sample of Tieguanyin at the Promotion Center, our tour guide sent us in the direction of Yao Yue Teahouse.
At this very famous 24-hour tea joint, Mike, Terri, Brian, and I were seated on a porch overlooking the mountains. Although at a brisk temperature of somewhere around 60 Fahrenheit, the atmosphere was quite serene. Due to the chilly weather, we were one of the only groups at the restaurant. Craving Taiwanese tea to warm ourselves up, we took our server's recommendation and ordered the Baozhong tea.
To clear up any misconceptions, Baozhong is not a Snapple flavor, and isn't exactly prepared like a Lipton tea-bag. At Yao Yue Teahouse, I learned a life skill that forever changed what used to be a simple process: the art of making tea.
After we watched the waiter prepare the first cup for us, he left us to fend for ourselves if we wanted anymore. For those of you taking notes, let's first start with the required materials: A tea leaf getter-outer, a tea leaf getter-outer basket, an earthenware waste bowl, an earthenware teapot (with lid), a small earthenware pitcher, a funnel filter, a smelling thimble, a tea cup, a run-off tray, boiling water, and of course, tea leaves.
Okay, so first you take the tea leaf getter-outer and put the tea leaves in the earthenware teapot (with lid), and overfill the teapot with boiling water so it spills over onto the run-off tray, then you pour the contents into each smelling thimble and tea cup, then discard everything into the waste bowl (it is essential to first warm all of the cups), then refill the earthenware teapot (with lid) with the boiling water, let steep for 50 seconds, then pour, in a swirling motion, into the funnel filter, which is in the small earthenware pitcher, then fill each smelling thimble with tea, and place a teacup upside-down over the smelling thimble, then swiftly turn it upside-down and lift the smelling thimble out of the teacup. Smell the smelling thimble. Drink the tea. Repeat up to 3 times for each batch of tea leaves.
Got it?
Along with enjoying some thin noodles in tea oil, and sweet potato leaves, we each took turns performing the tea-making ritual, making sure that nobody skipped a step or steeped for too long. Although each time we only got about a sip of tea, they were the most finely prepared and most sophisticated sips of tea I've ever had.
"Are you going to tell your buddies from home about this, John?" Terri asked, as I sipped my tea with my pinkie out. I guess so.
Practical? No.
Traditional? Yes.
Worth the effort? Probably not.
Would I do it again? Absolutely.
Even if I had to do the dishes? Not a chance.
A Heart and Two Leaves: Part 1
Living in/around a city like Taipei, it's nice to get out every now and then. Although Taipei is a very large, busy, and densely populated city, the fact that it is surrounded by mountains on almost all sides makes it pretty easy to find a peaceful getaway. After all, nothing soothes the weekday blues like a cup of fresh tea on a quiet mountainside.
Assuming the role of tourists in the country where we are Alien Residents, I headed to Muzha with Mike, along with his visiting aunt and uncle, Terri and Brian. After taking the MRT to its limits at the Taipei Zoo station, we made our way to a line of cabs. Sure enough, one cab driver correctly recognized that we speak English, and won our affection and patronage by speaking a little English and knowing exactly where we wanted to go.
The cab itself had lost the "new car smell" many, many years ago. The tachometer needle, jerking uncontrollably, made itself at home in the red zone, even when idling. Nevertheless, it dragged it's four passengers, with an average height of about 6'2", up the mountain. The driver entertained us with questions about our origins, and stories about his dreams of marrying a woman from the Philippines.
"I don't think it will ever come true," the smiling old man sadly stated. Sympathetically smiling back, I asked him why he thinks it won't happen. He gently patted his pocket and said, "No money, no honey." Indeed.
During the climb, we all peeked out from between our knees at the beautiful scenery. Going up the switchbacks, we looked over the steep cliffs and saw Taipei 101 piercing the sky from behind the tall peaks. Finally, the struggling cab rolled to a stop in front of Taipei Tea Promotion Center.
Inside the building, we were given somewhat of a private tour. Due to the temporary suspension of the Maokong Gondola, the Promotion Center is also not running on all cylinders and is more or less closed. However, our tour guide insisted that since we are from very far away, we should be able to see how the tea is harvested and made, so we entered a live episode of "How It's Made: Tea."
With that, we learned how the tea trees are grown, how the leaves are harvested, and also about the 3-day heating/drying/fermenting process between the time it is harvested and the time it's ready for consumption.
Assuming the role of tourists in the country where we are Alien Residents, I headed to Muzha with Mike, along with his visiting aunt and uncle, Terri and Brian. After taking the MRT to its limits at the Taipei Zoo station, we made our way to a line of cabs. Sure enough, one cab driver correctly recognized that we speak English, and won our affection and patronage by speaking a little English and knowing exactly where we wanted to go.
The cab itself had lost the "new car smell" many, many years ago. The tachometer needle, jerking uncontrollably, made itself at home in the red zone, even when idling. Nevertheless, it dragged it's four passengers, with an average height of about 6'2", up the mountain. The driver entertained us with questions about our origins, and stories about his dreams of marrying a woman from the Philippines.
"I don't think it will ever come true," the smiling old man sadly stated. Sympathetically smiling back, I asked him why he thinks it won't happen. He gently patted his pocket and said, "No money, no honey." Indeed.
During the climb, we all peeked out from between our knees at the beautiful scenery. Going up the switchbacks, we looked over the steep cliffs and saw Taipei 101 piercing the sky from behind the tall peaks. Finally, the struggling cab rolled to a stop in front of Taipei Tea Promotion Center.
Inside the building, we were given somewhat of a private tour. Due to the temporary suspension of the Maokong Gondola, the Promotion Center is also not running on all cylinders and is more or less closed. However, our tour guide insisted that since we are from very far away, we should be able to see how the tea is harvested and made, so we entered a live episode of "How It's Made: Tea."
With that, we learned how the tea trees are grown, how the leaves are harvested, and also about the 3-day heating/drying/fermenting process between the time it is harvested and the time it's ready for consumption.
- plucking TGY tea leaves
- sun-dried withering
- cooling
- tossing
- air-conditional withering
- stop oxidation
- curling
- drying
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