When culinary specialist Kentetsu Koh explores Taipei, he comes across a fragrant cup of tea. This encounter leads him to a tea farm in an area called Beipu. At the home of a Hakka family, he's treated to a tea called Oriental Beauty. It is grown in a way that allows bugs to sweeten it up by chewing on the leaves. Kentetsu also tries some authentic Hakka dishes made from preserved ingredients such as mustard greens that have been fermented more than three months and dried white radish that's been aged five years.