It doesn’t happen often, but once in a while I visit a place that is truly enchanting.

Wistaria Tea House would be one of those places. 

The political and cultural history behind Wistaria is intriguing (and reason enough to make the trip). Read here to learn more about it. And then you must visit!

I arrived right as they opened on a Tuesday morning. Through the gates, past the garden, the koi pond, and into the tea room. For the first hour I had the entire place to myself. 

Ready to take a look at the menu?

Wistaria’s water (the most important ingredient in making tea) comes from the Wu Lai Mountain Spring…

…it’s poured into the glass kettle, heated by a kerosene boiler.

The tea menu is straight out of dreams…pu’erhs and oolongs and all the teas I crave. 

I selected a high mountain jin xuan (金萱), also known as the “real” milk oolong. We can do a whole post on this particular tea soon.

This preparation technique is gongfu cha. It translates to making tea with effort. You must work for it.

And that makes it all the more pleasurable.  

The steady rhythm, the patient process, is therapeutic and calming…

…you could even call it luxurious. 

I got seven steeps from the oolong, the liquor so golden and creamy. Ahhh. Drives me crazy. Intoxicating! When can we do this again?

First stop on my next trip back to Taipei ^_^