After learning the Mesona planted in Ershui, we decided to learn more about the production of Ershui Mesona in order to seek the secret of Ershui’s new legend. We hoped that we could introduce more good things about Ershui Mesona from industrial angle, so we discussed over and over again, and planned to take everyone to a trip of Mesona factory with the questions we prepared.

We planned to visit Achuan Mesona Factory in Ershui Township, and asked Mrs. Chun Huang to teach us the boiling procedure of Ershui Mesona by ancient technique. She told us that she would scarify everything to share with us the boiling procedure of Mesona, since we are children of her homeland.

In the visiting procedure, we learned that they used 35 kg of dry Mesona to be boiled with one pot of water in the past, while they changed to use 5 kg of dry Mesona to be boiled with one pot of water now. After 7-8 hours boiling, the ingredient inside Mesona’s stem would be extracted. They needed to stir the pot every hour, and used a round shape iron stand to withhold the dry Mesona to prevent it from emitting while being boiled.

After 7 hours staying in the factory with temperature over 100 ℃, the Mesona tea would be filtered and poured into another big wok. Moderate potato starch or cornstarch would be added into the wok to form the Mesona. There is absolutely no air conditioner or fan in this procedure. The Mesona has to be cool down naturally. After about 3 hours, the Mesona tea soup is solidified into crystal clear Mesona jelly.

Mrs. Huang said: “We used to add rice into Mesona jelly production, so that it could be preserved in refrigerator for one week and in room temperature for 2 days.” Mrs. Huang also shared with us the other Mesona products such as Mesona Chicken invented by Mrs. Huang in the 90s at Paoshui Rite, fried Mesona tender shoot invented later, and delicious dish made of basil, Mesona jelly and fermented soya bean.

Finally, Mrs. Huang said: “Wild Mesona is better than planted one.” In Taiwan, her high quality Mesona ranking locates at Chiayi Zhongpu, Hsinchu Guanxi, and then Ershui.

Procedure of making Mesona by ancient boiling technique

Putting5 kg dry Mesona inside a big pot.

Adding a full pot of water for the dry Mesona according to experience.

Dry Mesona is withheld by a round shape iron stand while being boiled.

Removing the round shape stand and stirring the Mesona soup once everyhour.

Being boiled for 7-8 hours with big fire.

Filtering the boiled Mesona soup to another bit wok.

Turning the fire to be middle file, and adding moderate potato starch or cornstarch.

Splitting charging the Mesona and waiting for it to naturally cool down.