八時神仙草────翻開台味地景誌 看見黑金系甜點進化論

八時神仙草────翻開台味地景誌 看見黑金系甜點進化論

Pashih Mesona — Discover the Evolution of Taiwan’s “Black Gold” Desserts

採訪暨編輯Edited & Interview｜楊涵硯Lala yang ／攝影 photography｜郭徐維Chez Kao／插畫家Illustrator｜針線球 Yarnball／主視覺設計暨排版Key Visual Design & Layout｜賴佑寧Carrie Lai

台灣人的日常金句──────你今天心情不好喔？那要不要喝飲料？
A classic Taiwanese way of showing you care:“You seem a little down today… want to grab a drink?”

負責人Luke在台灣一級美食戰區台中逢甲看見八時神仙草對於該專項的堅持，因此運用整合行銷專業，為品牌建立企業識別系統、導入專業SOP製程與加盟制度，並致力於以多元型態推廣仙草特色。
Founder Luke first discovered Pashih Mesona in Taichung’s fiercely competitive Fengjia food district, where he was deeply impressed by the brand’s dedication to grass jelly (mesona) desserts. Drawing on his background in integrated marketing, he helped establish the brand’s visual identity, introduce professionalized SOP systems and franchise operations, and expand the possibilities of grass jelly culture through new and creative dessert formats.

▲ 目前位於六條通的店面前身座落在赤峰街老宅，因此把紅磚與水泥的意象注入新店面。
The current shop in Taipei’s Liu Tiao Tong Business District was inspired by the red brick and concrete textures of the old Chifeng Street house where the brand’s earlier store was once located.

▲「八時」品牌名稱的由來為台中創始店堅持不添加鹼粉並耗時8小時熬煮陳年仙草乾，完整釋放仙草膠質。
The name “Pa Shih” (八時, literally “eight hours”) comes from the Taichung founding store’s insistence on simmering aged mesona leaves for eight hours without adding alkaline powder, allowing the natural herbal richness and gelatinous texture to fully develop.