Taiwan Wild Black

Virtually unknown in the West, Shan Cha’s use as an infused drink was first recorded in Chinese writings dating back to the 17th century. Its botanical characteristics are somewhat close to the Assamica plant with its long leaves, but distinct with unique shoots arising from its underground roots. It is a shrub that prefers a wild, mountainous habitat with altitudes ranging between 1,000m to 1,500m. Four distinct protected areas have been put in place in central, south and eastern Taiwan for the preservation of this National treasure, which is revered as the father plant to some of the most unique and distinctive tea hybrids of Taiwan.

Because of its “wild” characteristics and limited supply, it is rarely marketed commercially. Leaves are picked from wild trees that are found randomly in the surrounding mountains of Yu-chi Township. The tea master gets up at 4 o’clock in the morning during the picking season of late June and July to roam the mountains with the local indigenous people looking for the wild tea plants. The tea trees located in altitudes of 1,000m and higher are considered to have the best taste characteristics. Similar to Oriental Beauty and Gui Fei Oolong, Shan Cha is also an insect-bitten style tea that has a small leaf hopper nibble the leaves prior to harvesting, which initiates the oxidation process (90%) and leaves the distinctive and pleasant honey aroma and taste that is characteristic with these teas.

Yields multiple infusions.