Sour citrus fruit is one of the abundant winter fruits produced in the Hakka mountain areas of Miaoli. The Pickle Museum uses a steaming and solar-drying process,repeated nine times, to turn this fruit into hard and robust cubes that are used to make sour citrus fruit tea. In addition, they have designed convenient instant tea bags, which are packed in citrus-shaped orange color ceramic bottles. The external packaging of plywood is crafted to symbolize a traditional Hakka bamboo basket. It is both environmental-friendly and appealing to the eye. As soon as the lid is removed, one immediately is enveloped in the thick aroma of sour citrus fruit.
620g / 罐