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Triangular Spring, emerging during the Qing dynasty, has long been one of Taiwan’s key hubs for tea and camphor. In the years past, tea farmers in the mountainous area around Sanxia planted green tea extensively, and this legacy has evolved into a world‑class, century‑old tea factory. Among them, Jian'an Tea House has been passed down to the fourth generation; its centennial tea‑making history follows ancient methods. Whether it’s the renowned Bi Luo Chun, Longjing green tea, honey‑aroma black tea, or Dongfang Meiren tea, all have earned international acclaim and have consistently dominated Taiwanese tea competitions. Notably, Jian'an Tea House emerged victorious in the 2006 World Famous Tea Competition in Nantou, standing out among 16 competing countries. It earned the Gold Medal in the black tea category. The amber color, honey‑like aroma, and smooth, full-bodied taste made each sip feel remarkably soothing to every capillary. This remarkable honey‑aroma black tea was thus named Jian'an Red Tea, cementing a new benchmark for Sanxia’s tea industry. The fourth‑generation owner, Mr. Wang Weicheng, says Jian'an Red Tea went on to win the silver award in the second “Kage Cup” Black Tea Category in mainland China in 2007, adding yet another triumph to Sanxia’s red tea reputation.