Kumquat Tea

Kumquat Tea

　　Kumquat tea is refreshing and thirst-quenching, with a sweet and sour taste. It has therapeutic effects such as treating tonsillitis, coughs, and reducing internal heat. It is a famous specialty in the areas of Da-hu and Tou-wu. Mingde Village, located at the starting point of the highway on the northern shore of Mingde Reservoir, is one of the main production areas of kumquat tea. When drinking kumquat tea, the fruit peel and tea leaves must first be chopped, mixed with rock sugar, and then steeped in hot water. However, as this tea has a cooling nature, it should not be consumed in excess. (Miaoli County)

　　The Hakka people are believed to have originated during the Yongjia era of the Western Jin Dynasty (early 4th century), when a portion of Han people from the Yellow River basin migrated southward across the Yangtze River due to war. By the late Tang Dynasty (late 9th century) and the late Southern Song Dynasty (late 13th century), large numbers moved further south to regions such as Jiangxi, Fujian, and eastern and northern Guangdong. They were referred to as "Hakka" to distinguish them from the local indigenous populations, and over time, this became their self-identification.

　　It is well known that the Hakka people enjoy drinking "leicha" (pounded tea). However, it is less known that they—especially those living in Taiwan—also like making and drinking "kumquat tea." Kumquat tea is a traditional tea beverage among the Hakka people in China, popular in the mountainous Hakka-inhabited areas of Taoyuan, Hsinchu, Miaoli, and Pingtung in Taiwan. Its consumption is second only to that of leicha. Kumquats, also called "bitter oranges," belong to the Rutaceae family. Their fruits are larger than ordinary citrus, with thick and rough skins and sour, astringent flesh that is not palatable. However, when Hakka people combine kumquats with tea to make "kumquat tea," it becomes very delicious and also has benefits such as reducing internal heat, treating heatstroke, loss of appetite, coughs, or tonsillitis. The Taiwanese indigenous peoples also enjoy making and drinking kumquat tea.

　　The method of making "kumquat tea" is as follows: first, pick kumquats that are 70–80% ripe and store them for over ten days until the peel softens and feels pliable when pressed, which is beneficial for processing. Otherwise, the peel may easily break during the process. When making the tea, use a small knife to dig a round hole with a diameter of 3–4 cm at the stem end. It is important to pre-calculate the size of the hole because the removed kumquat peel, still attached to the stem, will be used as a lid later. Then, use a metal spoon to scoop out the kumquat pulp (segments) and place it in a container. Add tea leaves along with a few slices of medicinal herbs such as lemon or Buddha’s hand, stir well, and then stuff the mixture back into the hollowed-out kumquat. Place the scooped-out peel back on top as a lid and secure it tightly with string. After securing, press the kumquat into a flat, disc-like shape using a wooden board, then steam it in a steamer. Once steamed, take it out to dry in the sun. On rainy days, it can be hung beside the chimney above the stove to dry. When the kumquat peel changes from golden yellow to yellowish-brown, and eventually to a hard, rough, dark brown, it becomes "kumquat tea."

　　When drinking "kumquat tea," cut the whole piece, peel and all, into small slices. At this point, you can smell a faint aroma of tea mixed with a slightly sweet dried tangerine peel scent. Steep it in boiling water to drink, adjusting the strength to your preference. Adding some rock sugar offers another flavor profile. Tasting "kumquat tea" brings a blend of sour, sweet, bitter, fragrant, and astringent notes—a uniquely delightful experience.