Tea and agarwood tree plantation, Malaysia

Malaysia is one of the island countries in Southeast Asia, adjacent to Singapore and Thailand, and has always been a pearl on the tourist route between Singapore, Malaysia, and Thailand in Asia. Heaven has not only endowed Malaysia with beautiful natural scenery but has also endowed it with the Cameron Highlands and Sabah, which are suitable for the growth of tea. With the moist ocean, highlands, and sunshine, Malaysia is also a major tea producer in Asia.

After having been on a high-elevation tea plantation, such as in northern Thailand, and a low-elevation tea plantation, like my hometown. I have never been to a tea plantation located on an island with around 1500 metres of elevation.

The breathtaking scenery and the large leaf variety, as well as the thickness of the stem, make it feel like the rain feeds them very well.

Before I left, I asked them where I should visit. They suggested I need visit an agarwood plantation; I heard of it, and when I was in Beijing to study incense art, my teacher introduced me to Vietnamese and Malaysian agarwood incense.

Now I am heading to the plantation! What a crazy journey.

It’s a beyond-organic plantation; I love everything they have, including the cute signs and quotes all about protecting the earth and cherishing life. And the guide man shared with me about the soil and how they use compost as the nutrients for the agarwood.

Each part of the argarwood tree is a treasure and has been used as medicine since ancient times. the root, seed, flower, leaves, and fruit just like the tea plant, even the magical part. I spent more than three hours there until they closed.

After I got back to town, which was pretty late, I had to visit one of my favourite tea houses to enjoy my last cup of tea on my last night in Malaysia.

They told me you can see the family's native place from the tea they drink at home. Fujian people and Chaozhou people drink Tieguanyin, and Cantonese people drink Daye. Now we can divide it into Liubao tea and Pu'er tea; Hakka people drink green tea, and Fuzhou people drink fragrant slices.

The Cantonese in Malaysia have long been accustomed to the unique taste of Liubao tea. When buying Liubao tea, the old customers must drink the medicinal taste. It is better to have white tea on it. The young people think that the tea is mouldy, but the old people know that it is good bacteria, and the medicinal taste is sufficient. When they buy tea, it must be old enough and not broken. It must be a whole piece. They must buy it, steam it, soften it, and then put it in a jar.

The conversation is more like a tea and culture workshop. As an Asian, learning other Asian cultures is fascinating.

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