A Tea Journey Through Time and True Flavor
Hailing from Lukang, Changhua, Mr. Tsai Chi-chien, founder and chairman of POUYUENJI, has dedicated his life to seeking, savoring, appreciating, and honoring tea. Devoting himself to tea cellaring—an art that demands patience above all else—he has spent decades meticulously selecting the finest Pu'er, rock tea, and oolong. Through his dedicated focus on the aging and maturation process, he preserves and carries forward the profound legacy of a millennial tea culture.
First Encounter with Taiwan Tea
At age 20 during his military service, the Chairman’s lifelong bond with tea began by chance when an unexpected toothache struck. His commanding officer handed him aged oolong tea leaves to chew, which miraculously relieved the pain. From that moment on, his fate became intertwined with tea. Taiwanese oolong was the first tea he came to know. In his free time, he frequently traveled to Lugu to engage with and learn from local tea farmers, gradually setting in motion a journey of tea discovery spanning over half a century.
Echoes of Wuyi Rock Charm
In 1999, the devastating 921 Earthquake severely damaged Lukang Longshan Temple, a historic landmark in his hometown. Determined to restore the temple, he and his brother vowed to search for Fushan (China fir) timber prized for its seismic resilience. Journeying across eastern and northern Fujian, he scoured the crags and cliffs of Wuyi Mountain’s unprotected zones for years in search of precious timber, dedicated to restoring the historic monument to its former glory.
During those years in Wuyi Mountain, he tasted Wuyi rock tea for the first time. Captivated by its unique "rock charm" (yan yun) and rich complexity, yet troubled by the lack of promotion and the modest living conditions of local tea farmers, he introduced Taiwan’s tea-competition culture and sponsored the inaugural Wuyi Mountain "Yue Yuen Cup" Rock Tea Competition.
Held for seven consecutive years, this event improved local livelihoods before its continuation was entrusted to the local community. Across those seven years, the award-winning farmers expressed their gratitude by gifting fine teas, forming the cornerstone of the Chairman’s cellar of over a thousand rock teas spanning multiple vintages.
Destined Bonds with Puer and Jin Yu Xuan
His reverence for time and tea culture reached its zenith in the rich aroma of Yunnan Pu'er. In 2004, while attending an industrial conference in Yunnan, Chairman Tsai first tasted a Pu'er of profound depth and restraint during a tea gathering. Savoring each sip, he astutely inquired, "Is this a 40-year-old aged tea?"—an insight that astonished everyone present. This discerning appreciation and passion led him deep into the mountains to meet master tea makers, discovering firsthand how well-aged Pu'er nourishes both body and mind. He wholeheartedly embraced the cellaring of Pu'er, with his most extensive collection centered on "Golden Bodhidharma" Raw Pu'er, acquired continuously from 2004 through 2024.
In 2012, the Chairman took his passion further by overseeing Pu'er production directly. From sourcing materials across the Six Famous Tea Mountains to fine-tuning the blend of raw leaves from various terroirs, he remained personally involved at every step—all to craft teas capable of transforming into sublime flavors through the passage of time, marking the beginning of POUYUENJI’s legendary dedication to the true taste of time.
