內容目錄
在追求效率的時代，能靜下心閱讀一本書，即便只有閱讀幾頁的文字，也能感受到有別於手機、影音的踏實感
認識一座城市不僅是走訪街角，也能透過閱讀了解到其背後所發生的故事。
九月份，我們在館內特別安排了一個專屬的閱讀角落。
也特別選領了獲獎無數、以日治時期台中飲食與文化為背景的小說，楊双子老師的《臺灣漫遊錄》（提供中、英文雙版本）作為九月主題書籍。現場同時備有豐富的台中在地歷史、人文與生活風格書籍，邀請來自世界各地的旅人隨手翻閱。
更棒的是，每週六我們將現場奉上台中在地京旺茶行的阿薩姆老欉。邀請你在舒適的閱讀角落，一邊品嚐在地茶香，一邊慢慢沉靜在靜謐的閱讀時光！
⊹ 活動資訊
⊹ 活動日期： 2026.09.01（二）– 2026.09.30（三）
⊹ 開放時間： 每日 11:00 – 20:00
⊹ 活動地點： Loosha Hostel 旅巷自在輕旅
⊹ 書籍選單：
主題主打：《臺灣漫遊錄》（楊双子 著 / 中文版 & 英文版）
深度延伸：台中在地歷史、台灣美食飲食文化、街區走讀系列書籍
⊹ 週六限定在地品茗 – 阿薩姆老欉 15:00~20:00(喝完為止)
在地品茗-關於京旺茶行
作為閱讀時的奉茶，我們特別選擇在地認真經營茶行的京旺茶行的阿薩姆老欉，入口帶點甘蔗的香氣，溫和不苦澀的口感，作為這次的奉茶，自從喝過茶行的茶後，只要有外國旅人問我要去哪裡買茶葉，我一律推薦這家。
老闆很熱情又有豐富的茶葉知識，去一趟茶行除了老闆會請喝茶，還能獲得滿滿的選茶知識，選擇最適合自己的茶葉。
*阿薩姆老欉 : 夏天、秋天產的紅茶，因為發酵溫度要在25度才能發酵。
聽老闆說起茶行的故事，真的可以好好坐下來泡壺茶，老闆說
京旺茶行2013年從日月潭搬來台中經營也走過了13個年頭，當時一開始在日月潭賣茶，雖然可以找到供應好品質的茶葉，但常常是因為揉捻茶的老師傅技術好，讓泡出來的茶好喝，但茶質本身不好，而老闆的表哥當年在921大地震後決定返鄉，但魚池鄉這麼多人種茶、製茶，他認為一定要做最好品質的，當時老家有三片檳榔園和兩片老樹；老闆說在那個年代，種在魚池鄉的檳榔品質是上等的，價格非常好，但在確定要種紅茶之後，表哥的父親沒有猶豫，就將所有的檳榔樹除掉，但因為是要種好品質的茶葉，他們有先請中興大學的檢驗所來協助檢測土壤，果然當下的土質不適合種茶葉，只能花兩年的時間養土、再花三年測試種植，一共等待了約七年，才能真正的量產，也因為對品質的堅持使用有機肥料與人工除草，細心地進行茶園管理，在短短三年獲得有機認證。只要在茶行買過茶葉的人，通常都會回頭，甚至是帶親友來買茶，且因為這樣堅持品質從種茶到製茶的把關，讓越來約稀有的茶行能在台中市區內繼續活躍著。
【Loosha September Reading Corner: A Journey Through Taichung Page by Page】
Introduction
❝ In an era that constantly pursues efficiency, being able to sit down and read a book—even just a few pages—offers a sense of grounding and presence that screens and videos simply cannot replicate ❞
Discovering a city goes far beyond walking its streets; it is also about understanding the stories that shaped it through reading. This September, Loosha has set up a special dedicated “Reading Corner” inside the hostel.
Our featured selection for September is the award-winning novel 《Taiwan Travelogue》（臺灣漫遊錄） by Yang Double (楊双子), available in both English and Chinese. Set against the backdrop of Taichung’s food culture and social heritage during the Japanese colonial period, this classic offers a rich narrative of local history. Alongside it, a curated collection of books covering Taichung’s history, local culture, Taiwanese culinary arts, and neighborhood walking guides will be open for travelers from around the world to browse.
Even better, every Saturday from 15:00 to 20:00, we will host a local tea tasting featuring Old-Grove Assam tea from Jing Wang Tea Shop (京旺茶行)—a cherished local tea merchant.
We warmly invite you to rest in our cozy Reading Corner, sip on aromatic local tea, and immerse yourself in a quiet, peaceful reading experience.
⊹ Event Details
- ⊹ Event Dates: 2026.09.01 (Tue) – 2026.09.30 (Wed)
- ⊹ Opening Hours: Daily 11:00 – 20:00
- ⊹ Location: Loosha Hostel
- ⊹ Fee: Free for hostel guests (Books in the Reading Corner are free to browse)
- ⊹ Reading List:
- Monthly Feature: Taiwan Travelogue by Yang Double (English & Chinese editions)
- Local Selection: Books on Taichung history, Taiwanese culinary culture, and neighborhood walking guides
- ⊹ Saturday Special — Local Tea Tasting (15:00 – 20:00, until served out):
- Featured Tea: Old-Grove Assam Tea (阿薩姆老欉) from Jing Wang Tea Shop (京旺茶行)
- Tea Profile: Sourced from summer and autumn harvests that require a precise 25°C fermentation process. It features subtle sugarcane aromas and a smooth, gentle taste with no bitterness.
🍵 A Story Behind the Tea: Jing Wang Tea Shop (京旺茶行)
We selected Jing Wang Tea Shop for this event. After visiting their shop, whenever foreign travelers ask where to buy authentic Taiwanese tea, this is always our top recommendation. The owner is incredibly warm and generous with his deep tea knowledge. inviting visitors to sit down for tea while sharing insights on selecting the right leaves for every palate.
Originating from Sun Moon Lake, Jing Wang Tea Shop relocated to Taichung in 2013 and has been operating here for over 13 years. Following the 921 Earthquake, the owner’s cousin decided to return home to Sun Moon Lake to grow high-quality tea. Knowing that Yuchi Township was full of tea growers, he insisted on uncompromised quality. His father did not hesitate to remove all five of their lucrative betel nut groves to make way for tea plants.
Before planting, they worked with National Chung Hsing University’s testing laboratory to analyze the soil. Discovering the land needed preparation, they spent two years nourishing the soil and another three years testing cultivation—waiting nearly seven full years before reaching commercial harvest. Through organic fertilizers, manual weeding, and rigorous tea garden management, they earned organic certification within three years. That commitment to quality, from soil to brewing, is what keeps this traditional tea shop thriving in the heart of Taichung.
