Travel Date: 2023/11/04
Despite it being the beginning of November, the weather was pleasantly warm. The day welcomed us with a clear blue sky and a temperature of 30 degrees Celsius. However, it appears that this might be the last week of summer in Taiwan. Next weekend, a cold front is expected to arrive, bringing cooler, windier, and rainy weather, with temperatures ranging between 17 and 23 degrees only.
While we don't reside in Hsinchu, we find ourselves traveling here more often than around Miaoli where we are currently living.
Once again, we rode a scooter, as it's easier to park. It was an hour's drive, but we were able to visit not only Xinpu but also Hukou. I'll share more about Hukou Old Street in my next post: HERE
Also check out my video
Weiweijia Persimmon Orchard (味衛佳柿餅工廠)
We've had the pleasure of visiting the Weiweijia Persimmon Orchard in 2018 and again last autumn, with this year's visit being particularly rewarding. The decision to return this November was fruitful as the orchard was abundant with persimmons... and visitors.
The boss generously treated us to persimmon popsicles (Thank you a lot 老闆，非常感謝您!). They were incredibly delicious, and I highly recommend trying them! The taste even inspired me to consider making a persimmon cake, although I'm unsure of the outcome. I'm also an enthusiast of dried persimmons. In my opinion, they surpass the fresh ones, but perhaps taste may vary among different varieties of fruits.
The history of dried persimmons, known as "柿餅" in Xinpu (新埔), spans three centuries. This delicacy is a specialty of the Hakka (客家) people, and Xinpu contributes up to 80% of Taiwan's dried persimmon production. The weather conditions in Xinpu village, especially during the autumn season, with its hilly terrain and dry winds, create the ideal environment for making dried persimmons.
While Weiweijia Persimmon Orchard welcomes tourists throughout the year for free, the prime persimmon season typically spans from the end of September to January. The best visits are on sunny days with clear blue skies, allowing for a stunning view of the orange fruits drying under the open sky.
Various spots within the orchard offer perfect photo opportunities - whether standing under the drying persimmons, using platforms for a close-up view, or even from an elevated vantage point. Although there used to be an area where visitors could wear a farmer's hat and pose with baskets of persimmons, I'm unsure if this feature is still available. I haven't seen it this year, but back in 2018.
For a fee of 200NTD, visitors can paint their own design on a bag using natural paints. This artistic activity adds a personal touch to the experience.
The process of making dried persimmons is a labor-intensive, traditional craft. The fruits are picked from the trees when they're around 70-80% ripe to facilitate peeling. The orchard showcases the fruits waiting to be picked, and workers, accustomed to visitors taking pictures, occasionally pause their work to smile for photographs.
Following the picking, the fruits undergo a meticulous process involving hand or machine peeling, charcoal grilling for sterilization, and subsequent drying in the sun for 3-4 days. Workers then carefully press the fruits into their distinctive shape. After an additional 3-4 days, the persimmons are disinfected in a baking chamber before being packed for sale.
Super recommend to visit!
Address:
305新竹縣新埔鎮旱坑路一段283巷53號味衛佳柿餅教育農園
0 komentarze:
Post a Comment