Every November, when chrysanthemums bloom, Tongluo in Miaoli’s Jiuhu Village transforms into a breathtaking expanse of buttery yellows and snowy whites, a truly stunning sight. The chrysanthemum, originally from Hangzhou strains, developed its own character after crossing oceans, evolving into a unique Taiwanese variety. Much like the human spirit, these flowers seem to possess their own will—thus, the finicky chrysanthemum chose the picturesque Jiuhu Village to continue its earthly journey. Blooming for one to two months each year, Jiuhu has become the homeland of Taiwan’s chrysanthemums.
Tongluo, an agricultural town and classic Hakka village, has preserved its simple and unspoiled charm through the years. In early winter, Tongluo becomes a world of chrysanthemums, where pale yellow blooms burst forth across Jiuhu’s plateaus like a blanket of first snow—an absolutely gorgeous sight. The sea of blooming chrysanthemums paints a wintry, floral landscape, while the silhouettes of farmers picking blossoms among the fields resemble a chorus of rural melodies, adding a serene pastoral charm. Visitors who come from afar to admire the flowers find themselves immersed in this vast white sea of blooms and the rich ambiance of countryside life.
Starting every November, it’s harvest season for Tongluo’s chrysanthemums, with three to four rounds of picking—only the flower heads are harvested. Aside from their ornamental beauty, chrysanthemums have a naturally sweet flavor. They are not only used medicinally for benefits like nourishing the liver, improving vision, clearing heat, and detoxifying, but can also be brewed into tea to relieve summer heat and reduce internal fire. Jiuhu Farm Rest Stop is a great place to learn about chrysanthemums. The friendly guides there enthusiastically explain the differences between white chrysanthemums, golden chrysanthemums, and other varieties. Large tables are thoughtfully set up with pots of freshly brewed chrysanthemum tea for visitors to enjoy.
Local shops in Tongluo also offer a variety of creative chrysanthemum-themed dishes, including chrysanthemum-infused water spinach, chrysanthemum-crusted yellow croaker, chrysanthemum juice poached chicken, and Hakka stir-fried chicken with chrysanthemums. These delicacies provide autumn and winter visitors with a fresh taste experience, allowing them to feast their eyes on the beautiful scenery and savor delicious flavors—fully enjoying the chrysanthemum-blooming season from November to December.