70% of Taiwanese Taros are from Pingtung Gaoshu, Taichung Dajia, and Miaoli Gongguan. The main planting varieties are Binglangxin, Kaohsiung No. 1, Mianyu, and Honggengyu. According to the planting methods, Taros also can be divided into leeches and marmots.
The texture of the marmot is relatively loose, suitable for making cakes or bread. The leech one is harder and firmer. Especially the taros cultivated in winter, they grow slower and their textures are even more densely. The hot and steamed taro milk tea will be very fulfilling and desirable when the weather is getting colder and colder.
PinCha purchased the leech Binglangxin Taros from Dajia and is developing new beverages, hoping to introduce our friends the new drinks soon.