SHAN CHA
TAIWAN WILD BLACK TEA
RED TEA
★ PESTICIDE-FREE / WILD TEA
Yu Chi, Nantou, Taiwan
Shan Cha, or Taiwan Wild Black Tea, is a distinctive red tea produced from wild tea trees growing in the mountain regions of Taiwan. It is made from naturally grown, seed-propagated material, harvested in forest environments and processed with full oxidation to preserve its unique aromatic character. The infusion is vivid and expressive, offering bright fruit notes, gentle spice, and a clean, structured finish. MORE
AROMA
Floral, honey
TASTE
Fruity, creamy
ALTITUDE: 1100 m
VARIETAL: Shan Cha
HARVEST: Spring, 2024
RED TEA
★ PESTICIDE-FREE / WILD TEA
Yu Chi, Nantou, Taiwan
Shan Cha, or Taiwan Wild Black Tea, is a distinctive red tea produced from wild tea trees growing in the mountain regions of Taiwan. It is made from naturally grown, seed-propagated material, harvested in forest environments and processed with full oxidation to preserve its unique aromatic character. The infusion is vivid and expressive, offering bright fruit notes, gentle spice, and a clean, structured finish. MORE
AROMA
Floral, honey
TASTE
Fruity, creamy
ALTITUDE: 1100 m
VARIETAL: Shan Cha
HARVEST: Spring, 2024
RED (BLACK) TEA is one of the most widely consumed and appreciated tea categories in the world. Due to its high level of oxidation and carefully controlled production process, this type of tea develops a rich concentration of aromatic compounds while preserving valuable polyphenols, vitamins, minerals, amino acids, and antioxidants that contribute to both its distinctive flavor and beneficial properties.
During oxidation, the chemical composition of the tea leaf changes significantly, creating the characteristic amber to deep red infusion, smooth texture, and complex aromatic profile associated with red (black) tea. It is believed that regular consumption of red tea may support cardiovascular health, improve blood circulation, contribute to the body's natural antioxidant protection, and promote mental alertness and concentration. Traditionally, red tea has also been appreciated for its warming qualities, its ability to support digestion, reduce fatigue, improve overall vitality, and provide a comforting sense of balance and well-being, especially during colder seasons.
During oxidation, the chemical composition of the tea leaf changes significantly, creating the characteristic amber to deep red infusion, smooth texture, and complex aromatic profile associated with red (black) tea. It is believed that regular consumption of red tea may support cardiovascular health, improve blood circulation, contribute to the body's natural antioxidant protection, and promote mental alertness and concentration. Traditionally, red tea has also been appreciated for its warming qualities, its ability to support digestion, reduce fatigue, improve overall vitality, and provide a comforting sense of balance and well-being, especially during colder seasons.
Learn more about the BIOCHEMISTRY OF A TEA LEAF
SEED-GROWN TEA PLANT
This tea refers to a Qunzi Zhong, a "seed-grown tea plant". Unlike cloned or asexually propagated cultivars, which are created by cuttings or grafting from a single "mother" plant, Qunzi Zhong tea trees are grown from seeds. This results in a genetically diverse population of plants. Each seed-grown tea tree is unique, with slightly different characteristics. This genetic variety helps improve the resilience of the tea garden, making it more resistant to pests, diseases, and environmental stress. Seed-grown trees usually develop stronger and deeper roots than cloned plants, allowing them to draw nutrients and minerals from deeper soil layers, often giving the tea a more complex and rich flavor profile. Qunzi Zhong represents the traditional way of tea cultivation. Because of the genetic diversity, teas made from Qunzi Zhong plants tend to offer more layered and nuanced flavors, reflecting a richer expression of the local terroir (soil, climate, and environment).
PESTICIDE-FREE GARDENING
Pesticide-free gardening refers to a cultivation method in which no synthetic chemical pesticides are used at any stage of plant growth. Instead, this approach relies on biodiversity, ecological balance, and cultural practices to manage pests and diseases. Unlike conventional farming, which often depends on chemical intervention to control infestations, pesticide-free gardening emphasizes prevention through healthy soil, companion planting, and natural predators. This method fosters a more resilient and adaptive garden ecosystem. Without chemical inputs, beneficial insects such as ladybugs, lacewings, and native bees thrive, contributing to pollination and pest control. Untouched by harsh agents, the soil remains alive with microbial activity, supporting deeper root systems and more vigorous plant development. Over time, this results in produce with purer, more expressive flavors, reflecting the health of the environment and the grower's intention.
Learn more about Pesticide-Free Gardening
EASTERN (PIN CHA) ★
Temperature: 99 °C
Amount: 3-5 grams per 120 ml of water
Steeping: 10-30 sec x 7+
WESTERN (INFUSION)
Temperature: 99 °C
Amount: 2-3 grams per 250 ml of water
Steeping: 1-2 min x 3
Learn more about TEA BREWING METHODS
Tea absorbs surrounding aromas and moisture. This type of tea oxidizes when it comes into contact with oxygen and loses its properties, including taste and aroma. Store it in a dry and cool place in airtight packaging. Avoid direct exposure to the sun and high temperatures.
BEST BEFORE: 2 years since production date!
*Suitable for long-term aging. Under proper storage conditions, the tea may gradually develop increased depth, smoothness, and complexity.
BEST BEFORE: 2 years since production date!
*Suitable for long-term aging. Under proper storage conditions, the tea may gradually develop increased depth, smoothness, and complexity.
Learn more ABOUT TEA STORAGE
ABOUT
Shan Cha, or Taiwan Wild Black Tea, is a distinctive red tea produced from wild and semi-wild tea trees growing in forested mountain areas of Taiwan. Unlike plantation-grown teas, this material comes from naturally propagated tea plants, often referred to as “wild tea” or Shan Cha, which develop without systematic cultivation. These trees grow in diverse ecological conditions, contributing to a unique and less standardized character in the final tea.
The raw material is typically harvested from seed-grown populations, rather than clonal cultivars, which results in natural genetic variation and a broader aromatic spectrum. After harvesting, the leaves are processed using the traditional red tea method, including withering, rolling, full oxidation, and drying. The goal of processing is to preserve the inherent character of the wild material while refining it into a clean and stable red tea profile.
Production of Shan Cha is generally limited and dependent on access to suitable wild tea resources, making it less common compared to cultivated teas. It is valued by experienced tea lovers for its individuality, natural intensity, and the direct expression of untamed growing conditions, offering a different perspective on Taiwanese red tea production.
TERROIR
Shan Cha is sourced from the mountainous area of Yuchi, located in Nantou County, at an elevation of around 1100 meters. This region is characterized by a humid subtropical mountain climate with frequent mist, abundant rainfall, and noticeable day and night temperature variation. Such conditions support slow and steady leaf development, allowing the plants to accumulate a high concentration of aromatic and structural compounds.
The tea comes from the Shan Cha variety, a naturally propagated tea population adapted to forest environments. These trees grow with minimal human intervention, often in mixed vegetation, which contributes to their resilience and complex biochemical composition. The genetic diversity within Shan Cha material results in a broader and more dynamic aromatic profile compared to cultivated clones.
The soils in the Yuchi area are well-drained and rich in organic matter, supporting healthy root systems and balanced plant growth. The combination of altitude, wild-growing conditions, and the Shan Cha variety defines a terroir that produces teas with pronounced aromatic expression, clarity, and a distinctive, slightly untamed character that reflects the natural environment.
ORGANOLEPTICS
The dry leaf appearance is irregular and natural, with twisted leaves in dark brown tones and occasional lighter accents, reflecting the wild origin of the material. The aroma of the dry leaves is expressive and complex, showing notes of dried berries, light spice, and a subtle woody nuance. In a preheated teapot, the tea gradually opens, and the aroma becomes deeper and more dynamic, revealing ripe fruit, warm honey, and gentle herbal tones. After a brief rinse, the leaves fully awaken, and the aroma gains clarity and structure, combining bright fruitiness with soft spice and a refined, slightly resinous character.
The aroma of the liquor in the empty cup is vivid and lingering, with notes of fruit, light spice, and a gentle sweetness. The taste is structured and lively, with a medium body and a smooth but slightly textured mouthfeel. From the first sips, bright fruit notes emerge, supported by a natural sweetness and subtle herbal undertones, with very low astringency. The profile shows a distinctive, slightly wild character while remaining balanced and clean. The aftertaste is long and refreshing, leaving a gentle sweetness with a light cooling sensation. In the empty cup after drinking, notes of dried fruit, spice, and a soft woody nuance remain.
Shan Cha, or Taiwan Wild Black Tea, is a distinctive red tea produced from wild and semi-wild tea trees growing in forested mountain areas of Taiwan. Unlike plantation-grown teas, this material comes from naturally propagated tea plants, often referred to as “wild tea” or Shan Cha, which develop without systematic cultivation. These trees grow in diverse ecological conditions, contributing to a unique and less standardized character in the final tea.
The raw material is typically harvested from seed-grown populations, rather than clonal cultivars, which results in natural genetic variation and a broader aromatic spectrum. After harvesting, the leaves are processed using the traditional red tea method, including withering, rolling, full oxidation, and drying. The goal of processing is to preserve the inherent character of the wild material while refining it into a clean and stable red tea profile.
Production of Shan Cha is generally limited and dependent on access to suitable wild tea resources, making it less common compared to cultivated teas. It is valued by experienced tea lovers for its individuality, natural intensity, and the direct expression of untamed growing conditions, offering a different perspective on Taiwanese red tea production.
TERROIR
Shan Cha is sourced from the mountainous area of Yuchi, located in Nantou County, at an elevation of around 1100 meters. This region is characterized by a humid subtropical mountain climate with frequent mist, abundant rainfall, and noticeable day and night temperature variation. Such conditions support slow and steady leaf development, allowing the plants to accumulate a high concentration of aromatic and structural compounds.
The tea comes from the Shan Cha variety, a naturally propagated tea population adapted to forest environments. These trees grow with minimal human intervention, often in mixed vegetation, which contributes to their resilience and complex biochemical composition. The genetic diversity within Shan Cha material results in a broader and more dynamic aromatic profile compared to cultivated clones.
The soils in the Yuchi area are well-drained and rich in organic matter, supporting healthy root systems and balanced plant growth. The combination of altitude, wild-growing conditions, and the Shan Cha variety defines a terroir that produces teas with pronounced aromatic expression, clarity, and a distinctive, slightly untamed character that reflects the natural environment.
ORGANOLEPTICS
The dry leaf appearance is irregular and natural, with twisted leaves in dark brown tones and occasional lighter accents, reflecting the wild origin of the material. The aroma of the dry leaves is expressive and complex, showing notes of dried berries, light spice, and a subtle woody nuance. In a preheated teapot, the tea gradually opens, and the aroma becomes deeper and more dynamic, revealing ripe fruit, warm honey, and gentle herbal tones. After a brief rinse, the leaves fully awaken, and the aroma gains clarity and structure, combining bright fruitiness with soft spice and a refined, slightly resinous character.
The aroma of the liquor in the empty cup is vivid and lingering, with notes of fruit, light spice, and a gentle sweetness. The taste is structured and lively, with a medium body and a smooth but slightly textured mouthfeel. From the first sips, bright fruit notes emerge, supported by a natural sweetness and subtle herbal undertones, with very low astringency. The profile shows a distinctive, slightly wild character while remaining balanced and clean. The aftertaste is long and refreshing, leaving a gentle sweetness with a light cooling sensation. In the empty cup after drinking, notes of dried fruit, spice, and a soft woody nuance remain.
RED (BLACK) TEA
Explore more Red (Black) Teas from the AN SHIM TEA Collection.