老茶廠深獲好評的舒食自助餐，本年3月份尚可開放自由名額如下： 3月15日 (週二)：15名
 3月21日 (週一)：15名
 3月22日 (週二)：15名老茶廠自助舒食餐約15道，講求在地、當季、有機⋯食材，不過度加工，品嚐自然單純不凡的原味。歡迎來電洽詢茶廠：
03-3825089
0932-308-392 吳小姐

由行政院農委會主導評鑑「2015年度衛生安全製茶廠」，
旨為鼓勵建構衛生安全茶菁生產及加工環境，建立茶廠安全衛生之自主管理機制。
此評鑑須先由茶廠所在縣市政府進行資格審查後，
再經農糧署、茶業改良場及食品衛生安全領域專業人士依各評鑑指標與項目進行考評，
經初審淘汰制，獲四星等以上資格者方可進行複評。
複評則由農糧署專業學者及茶業改良場 進行現場評鑑。大溪老茶廠由茶園種植及農務管理開始，即遵照「TGAP茶葉良好農業規範」，
以定時查核 、注重生態環境等方式自我嚴格管理。
起始茶菁原料的查核、製茶機具衛生、製茶區域獨立、
精製加工程序及至採後包裝處理、倉儲出貨流程皆安全詳實記錄。
另外，茶廠亦定時進行污染危害管控、製茶人員公共安全與衛生教育訓練，
充分落實製茶廠生產管理記錄、加工流程及衛生安全之實踐。大溪老茶廠月前由377家製茶廠中，
獲頒最高水準之[特優五星級評鑑](登錄編號H10001)，實感殊榮，
也是對大溪老茶廠一貫堅持於生產提供自然、有機、乾淨的茶，給予莫大的鼓勵。

前幾日，一張以娟秀字跡書寫的明信片送抵大溪老茶廠。
細細閱畢，原來是一位退休老師捎來的溫暖鼓勵與美麗的誤會。十二月初，大溪老茶廠接待一組來自建國中學的退休教師團體，
由萬店長為老師們導覽，介紹流轉近百年的老茶廠建築、歷史與製茶過程。明信片中，王老師提到當日大家隨著店長的專業導覽，
徐徐地尋覽老茶廠各處，也靜靜地充實了心靈的富足。
大家一致認為，店長的解說充滿熱情與靈魂，他們皆領略了生平中的最佳導覽。另外，兩顆甘茶滷蛋產生的美麗誤會，也因彼此的體貼及「互相」，
讓老茶廠在冬日中感受到煦煦如暖陽般的鼓勵溫度。

老茶廠深獲好評的舒食自助餐，歡迎您來電預約一起參與。2016年1月自助餐尚可開放自由名額：￭ 1/5日(週二)：20名
本廠自助舒食餐，約15道以上，多為在地、當季、有機食材製作，少人工調味，以品嚐自然食物不凡原味為主。 
歡迎電洽
茶廠03-3825089 或 丁處長0926-265526

　 老茶廠深獲好評的舒食自助餐，歡迎您來電預約一起參與。12月下旬自助餐尚可開放自由名額：￭ 12/29日(週二)：20名本廠自助舒食餐，約15道以上，多為在地、當季、有機食材製作，少人工調味，以品嚐自然食物不凡原味為主。 
歡迎電洽
茶廠03-3825089 或
丁處長0926-265526　　　

◎ Opening HoursMonday-Friday 09:30-17:00
Sat., Sun. & Public holidays 09:30-17:00◎ Admission Ticket NT$150/per person(NT$100 deductible on your purchases.)For children under 120 cm or people with disabilities, admission is free.◎ Movie about the tea factory:Monday to Sunday 11:00AM~16:00PM, at the whole hour in the introduction room.◎ Exclusive Guided TourMonday-Friday 11:00、14:30
Sat., Sun. & Public holidays 11:00、14:30◎ A minimum order of NT$200/per person is required. The orders are taken up until 16:30.◎ No outside food or drink allowed.

Belt Driven Exhaust Fan
To allow effective indoor cross-ventilation in the withering zone, four fans were installed on the NS-oriented walls on the second floor. As such, outdoor air can be drawn in, enabling cross-ventilation. The purpose is to facilitate cross-ventilation, and the cycle of airflow helps exhaust excessive hot air, achieving regulated temperature to facilitate leaf withering.Withering Trough
With the thermal energy available at the skylight, the dryer draws in the rising hot air through the front fan to wither the leaves in the withering trough with heated air, so as to achieve hastened tea leaf withering.Skylight, Slats
The skylight works to provide a channel for the heated air produced by the dryer to rise. Not only does it deal with the sultriness caused by the heated air of tea production, but it can also help to provide heated air for withering by re-using the generated thermal energy, thereby improving efficiency. It is lined by window blinds with slats, which allows opening and closing adjustment by tea makers to control the temperature.Old Blue Cypress Window Bar (90 degree)
In the early days, the blue window bar, which can be rotated at a 90 degree angle for opening, was installed to speed up the tea leaf withering process by guiding the airflow into the room, and emitting a large amount of heated air with the help of the large exhaust fans, achieving improved leaf withering efficiency.Tea Withering NetThe nets are suspended from the truss. By spreading the tea leaves evenly on the net, the flowing air facilitates the evaporation of excessive moisture in the tea leaves. Also, the macerated leaves are more resilient to breakages when they are handled in the successive procedures. As the leaves continue to dry out, the aroma of tea becomes ever more vibrant.151 criss-crossed trusses (old cypress)
Following the fire in 1956, these were restored with the assistance of sappers. There are a total of 151 criss-crossed trusses. The sappers' construction method emphasizes speediness, sturdiness, and durability. In addition to incorporating the use of tenons and mortises, iron supports were also used to reinforce the structure. The application of tenons and mechanical structures creates a visual effect that is stunningly beautiful.Safe from the Japanese colonial period (cashbox)Materials used for the safe include a brass handle and iron shells (three shells in total).Only after the three Japanese combination lock and a camouflaged lock are opened is the sycamore cabinet revealed. The space between the layers of the safe is filled with sand to increase its weight, giving it an anti-theft feature. The inner layer has not yet been opened. What treasures are hidden inside? It is still a mystery.Tea leaf cutting machine
The cutting machine is used to cut tea leaves that are too thick or coarse into the appropriate sizes to facilitate the subsequent sorting process.

Packaging Machine
When the tea leaves are being packaged, vibration is applied at the same time to allow the tea leaves to be densely packed in a very short time without applying any pressure.Winnowing Machine
As every object is of a different weight, size, shape and wind blocking surface, tea leaf blowing is practiced to sort out the main products, by-products, fanning, and dust. Cypress Withering Shelves
The purpose of spreading the tea leaves on the withering shelves is to reduce the moisture and the grassy smell within the leaves to allow the release of scents and aroma. The withering shelves that Daxi Tea Factory uses are mostly cypress ones made to cope with the large volume of exports in those years. The cypress withering shelves are of excellent quality, and are still in use today while showing the signs of aging.Objects in the Historic Site
So far, Daxi Tea Factory has retained the traces of more than six decades, including articles such as accounting books, brief documents submitted to superiors, contracts of sale, the red bricks of the Japanese Colonial Period, business invoices, stamps, tea-related goods, and so on. Each article carries with it an evocative sentiment of the bygone days.First Generation Tea Bag Packaging Machine
In 1975, the first automatic tea bag packaging machine was manufactured in Germany. This is the first generation tea bag packaging machine, and it is now 40 years old.Leaf Searing Room
The main purpose of leaf searing is to rapidly increase the leaves' internal temperature to deactivate the enzyme polyphenol oxidase, preventing further oxidation and retaining and stabilizing the aroma and flavor of the tea leaves. Also, as the leaves' moisture is largely lost after the searing process, the macerated leaves facilitate rolling into twists and initial drying stage.Oxidation Room
Oxidation refers to the chemical reaction of the polyphenols in the tea leaves with the polyphenol oxidase and oxigen. This is also one of the most important steps in black tea manufacture. Therefore it needs to be carried out in a purpose built oxidation room, where the humidity, temperature, and the airflow can be controlled. As the time, temperature and humidity required for the oxidation process vary according to the type of tea, a tea maker needs to determine whether the oxidation is complete from the color and the aroma of the tea leaves in the last stage. Rolling HopperThe withered tea leaves are collected and placed next to the hopper, which is situated above the roller. The leaves are fed to the hopper, and the rolling process begins by going through the cloth pocket within.

Built in 1926, the Daxi Tea Factory covers an area of 1,670 square feet, and was formerly named the "Jiaoban Mountain Factory." It is hidden in some quiet alleys, and the architecture is a fusion of Taiwanese, Japanese, and British styles. At that time, Taiwanese tea was prosperous. It was a time when tea was regarded as "black gold." To meet the huge demand for export, the spatial design shows a lot of ingenuity and environmentally-friendly ideas. Back then, the old tea factory operated with three shifts and machines running around the clock. It was filled with Nittoh black tea, of which the annual output reached as much as 600 gross tons, and yet such supply still fell short of demand.

Sadly, a fire in 1956 destroyed most of the tea factory. But, as luck would have it, on his way to his mansion on Jiaoban Mountain, the former President, Chiang Kai-shek, found that the tea factory he was familiar with was gone, and after being told of the whole story, he ordered workers and soldiers to make a concerted effort to assist in reconstructing the factory, which is why this precious piece of historical heritage is fortunate enough to have been preserved until now.

Since the year 2010, the Taiwan Tea Corporation has been undergoing an overall renovation, retaining the original architectural backbone with its the natural lighting and ventilation design. The simple and retro blue key tone was also expanded to give the old house an endlessly charming atmosphere. Through the building's silent atmosphere and light, the old house's temperature is passed to visiting travelers. We hope that the instant you open the door you can understand our sincere care for local culture as tea makers.

Jackson's Tea Leaf Rolling Machine (40's)
During the Japanese colonial era, the Daxi Tea Factory imported six Jackson's 36 inch rolling machines. The wheels at the top and the bottom rotate to roll the tea leaves, deforming the cells of the leaves and causing the extracted juice to cling to the leaf surface, which facilitates the release of polyphenols upon brewing.

Rotorvane
Churning tea leaves generates friction, which activates the cells along the leaf margin, facilitating the entering of air into the mesophyll cells, and thereby accelerating the process of oxidation.  Turning and stirring the tea leaves also helps the leaves "desiccate" evenly. (To desiccate means to dehydrate)Tea Leaf Roaster
The purpose of tea leaf roasting is to deactivate the enzyme polyphenol oxidase with heat, and arrest the oxidation process so that the grassy smell of the fresh leaf may be removed while the aromas and flavors peculiar to the oxidized tea leaf are retained. Meanwhile, as the leaf loses a large amount of moisture during fixing, the leaf desiccates, facilitating the following rolling and drying processes.Leaf Steaming Machine
The main body of the steaming machine is a cylindrical drum with mesh base. The center is designed with porous steam holes. Fixing is processed by using steam at 100 degrees centigrade to cook the tea leaf and deactivate the enzyme polyphenol oxidase.Roller
The roller is filled with tea leaves, and as the machine churns, the cells and the cell walls of the tea leaves rupture when pressure is applied. While the tea leaf curls and tightens, some of the juice emerges and clings to the surface, allowing polyphenols to be released within a short time upon brewing, making the tea savoury and mellow.Roll Breaker
The roll breaker is used following the rolling process to loosen the masses formed due to the leaves being rolled. The process helps to loosen leaves from the masses to facilitate drying and other subsequent procedures.Vane Cylinder
Cut the tea leaves that are too thick or coarse into the appropriate size to facilitate subsequent grading and other procedures.Stalk Extractor
Vibration and physical properties are employed to extract the stalk from the leaves, improving the quality of the tea.Mesh Sifter
The mesh sifter is utilized to extract O.P. B. grade leaves from F. D. grade leaves (fannings and dust) so that the tea leaves are of the same size and consistent quality is maintained.A Type Dryer
Rolled tea leaf is blown dry with heated air in the A type dryer to reduce the leaves' moisture to 5 percent or lower, which promotes preservability and facilitates traveling. In general, to achieve consistently dried leaves, the drying procedure is often adopted twice. The first drying reduces the leaves' moisture to 20 to 30 percent. Then the leaves are taken out to rehydrate before being dried the second time.Barrel Ball Forming Machine
With an appearance similar to a ready-mixed concrete mixer, the "olive barrel ball forming machine" was a product created in the 70's as Taiwan's tea industry welcomed "semi-mechanization." The barrel ball (or ball-shaped finished tea pellet) that the machine produced became a sensation in Taiwan. The ball-shaped tea pellet looks fluffy. It is fluffier when compared with a ball-shaped oolong tea pellet, but tighter than the spear-shaped pouchong tea pellet.

The design concept of this space draws on Japanese tea culture. The exterior references an Indian Darjeeling tea factory from Japanese perspective. As you enter the main door, you will notice an architectural style, which fuses Japanese and Taiwanese traditions. Located near Cihu Lake in the Daxi Mountains of Taiwan, the Daxi Old Tea Factory is a tea factory built from bricks within a wooden frame structure. The venue, which includes a tea production area, restaurant, store, library, multimedia room, combines concepts of natural farming with a sightseeing production plant into one integrated facility.In this historic building, which combines old and new, developing the concept for the new spaces was an exercise in making hard choices. For instance, the roots of the trees and vines covering the walls were damaging the waterproof feature of the structure, but their charming beauty also nourishes the soul, whose slow invasion brought life to the space.
Tea restores the soul. With each sip, an amber joy permeates the body.