From the end of November to the time before Lunar New Year the next year, it is the ripening season of kumquat. In the past, to solve the problem of excess kumquats, the frugal Hakka would make it into kumquat paste for easy storage. It is good for serving with salty, aromatic, and fat traditional Hakka cuisine as dipping. Gongguan Township Farmers’ Association uses local agricultural products to develop kumquat tea. The crops have no artificial coloring and preservative.