QI LAI SHAN HONG CHA
QI LAI SHAN RED TEA
RED (BLACK) TEA
★ PESTICIDE-FREE GARDENING
Qilaishan, Nantou, Taiwan
Qi Lai Shan Hong Cha is a high-mountain Taiwanese red tea from Qilai Mountain in Nantou County, produced at elevations of approximately 1,600–1,700 metres. It is made from Qing Xin Wulong, a cultivar traditionally used for Taiwan’s high-mountain wulongs, with the leaves withered in the mountains before being transported to the warmer area for oxidation. The infusion is smooth and aromatic, offering pronounced floral and honeyed notes, ripe fruit sweetness, and the elegant freshness characteristic of high-mountain Taiwanese tea. MORE
AROMA
Floral, Honey
TASTE
Ripe fruits, Berries
CULTIVAR: Qing Xin
HARVEST: Spring, 2025
RED (BLACK) TEA
★ PESTICIDE-FREE GARDENING
Qilaishan, Nantou, Taiwan
Qi Lai Shan Hong Cha is a high-mountain Taiwanese red tea from Qilai Mountain in Nantou County, produced at elevations of approximately 1,600–1,700 metres. It is made from Qing Xin Wulong, a cultivar traditionally used for Taiwan’s high-mountain wulongs, with the leaves withered in the mountains before being transported to the warmer area for oxidation. The infusion is smooth and aromatic, offering pronounced floral and honeyed notes, ripe fruit sweetness, and the elegant freshness characteristic of high-mountain Taiwanese tea. MORE
AROMA
Floral, Honey
TASTE
Ripe fruits, Berries
CULTIVAR: Qing Xin
HARVEST: Spring, 2025
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
Qi Lai Shan Hong Cha is a distinctive Taiwanese red tea produced from Qing Xin Wulong (青心烏龍), one of Taiwan’s most important traditional cultivars and a variety normally associated with the production of high-mountain wulong tea. Grown on Qilai Mountain in Nantou County at approximately 1,600–1,700 metres above sea level, the same leaves that would traditionally become a lightly oxidized Gao Shan Wulong are instead processed as a fully oxidized red tea.
This unusual approach gives the tea much of its individual character. Qing Xin Wulong is valued for its refined fragrance, soft texture, and complex floral qualities, and full oxidation transforms these characteristics into a warmer aromatic spectrum of honey, ripe fruit, flowers, and sweet spices while preserving the clarity and freshness associated with high-elevation material.
An especially interesting feature of the production is the relationship between altitude and oxidation. The cool conditions of Qilai Mountain are particularly suitable for growing high-quality leaf and producing wulong, but they can make the controlled oxidation required for Hong Cha more difficult. After withering in the mountain environment, the leaves are therefore transported down to the warmer Puli area, where the subsequent stages of production take place under conditions more suitable for developing the desired level of oxidation.
Qi Lai Shan Hong Cha can therefore be understood as a meeting of two sides of Taiwanese tea craftsmanship: the terroir and raw material of classic Gao Shan Cha combined with the processing principles of Hong Cha. The result demonstrates how dramatically the character of Qing Xin Wulong can change through processing while still retaining the aromatic refinement and elegant structure for which Taiwan’s high-mountain teas are valued.
TERROIR
Qi Lai Shan Hong Cha originates from the high-elevation tea gardens of Qilai Mountain (奇萊山) in Nantou County, central Taiwan. The gardens are situated at approximately 1,600–1,700 metres above sea level, within a mountainous environment characterized by cool temperatures, frequent mist, high humidity, significant differences between day and night temperatures, and slower leaf development. These conditions are characteristic of Taiwan’s celebrated Gao Shan tea regions and contribute to the development of tender leaves with concentrated aromatic compounds, refined sweetness, and a naturally elegant structure.
At this elevation, the tea bushes receive periods of filtered sunlight as clouds and mountain mist regularly move through the gardens. Lower average temperatures slow vegetative growth and allow the leaves to develop gradually, while the mountainous terrain provides good natural drainage despite Taiwan’s abundant rainfall. The combination of altitude, moisture, cool air, and surrounding mountain vegetation creates particularly favourable conditions for Qing Xin Wulong, the traditional cultivar used for this tea.
The terroir of Qi Lai Shan Hong Cha is also closely connected with its unusual production geography. While the leaves are grown and initially withered in the cool high-mountain environment of Qilai Shan, they are subsequently transported to the lower and warmer Puli area for oxidation. The tea therefore combines the slow-grown, aromatic character of high-altitude Qing Xin Wulong material with processing conditions better suited to the development of a fully oxidized Hong Cha, resulting in a distinctive balance of mountain freshness, floral fragrance, ripe fruit, and natural sweetness.
ORGANOLEPTICS
The dry leaves are long, twisted, and well formed, displaying deep brown, dark copper, and reddish tones characteristic of carefully oxidized Qing Xin Wulong material. Their aroma is rich yet refined, combining wildflower honey, ripe stone fruits, dried berries, sweet wood, and delicate floral nuances. In a preheated gaiwan, the fragrance becomes warmer and more expressive, revealing notes of honey, ripe peach, plum, baked fruit, sweet spices, and flowers, while retaining a fresh high-mountain character. After the rinse, the leaves release a deeper fruity sweetness with nuances of red berries, dried fruit, warm wood, and caramelized sugar. The empty cup is particularly fragrant, leaving persistent notes of honey, flowers, ripe fruit, and a subtle cooling sweetness.
The liquor is clear and bright, with a rich amber-red colour. The taste is smooth, sweet, and highly aromatic, opening with honey and ripe fruit before developing layers of red berries, stone fruit, flowers, sweet spices, and a gentle woody depth. Despite full oxidation, the tea retains a noticeable freshness and floral clarity associated with high-elevation Qing Xin Wulong, creating an interesting balance between the warmth of Hong Cha and the elegance of Taiwanese Gao Shan tea. The texture is silky, rounded, and medium-bodied, with very little astringency and a pleasant mouth-coating quality. The aftertaste is long and clean, with returning sweetness, floral fragrance, and lingering ripe-fruit notes. Its energy is warming yet clear and balanced, gradually creating a comfortable, focused, and relaxed state.
Qi Lai Shan Hong Cha is a distinctive Taiwanese red tea produced from Qing Xin Wulong (青心烏龍), one of Taiwan’s most important traditional cultivars and a variety normally associated with the production of high-mountain wulong tea. Grown on Qilai Mountain in Nantou County at approximately 1,600–1,700 metres above sea level, the same leaves that would traditionally become a lightly oxidized Gao Shan Wulong are instead processed as a fully oxidized red tea.
This unusual approach gives the tea much of its individual character. Qing Xin Wulong is valued for its refined fragrance, soft texture, and complex floral qualities, and full oxidation transforms these characteristics into a warmer aromatic spectrum of honey, ripe fruit, flowers, and sweet spices while preserving the clarity and freshness associated with high-elevation material.
An especially interesting feature of the production is the relationship between altitude and oxidation. The cool conditions of Qilai Mountain are particularly suitable for growing high-quality leaf and producing wulong, but they can make the controlled oxidation required for Hong Cha more difficult. After withering in the mountain environment, the leaves are therefore transported down to the warmer Puli area, where the subsequent stages of production take place under conditions more suitable for developing the desired level of oxidation.
Qi Lai Shan Hong Cha can therefore be understood as a meeting of two sides of Taiwanese tea craftsmanship: the terroir and raw material of classic Gao Shan Cha combined with the processing principles of Hong Cha. The result demonstrates how dramatically the character of Qing Xin Wulong can change through processing while still retaining the aromatic refinement and elegant structure for which Taiwan’s high-mountain teas are valued.
TERROIR
Qi Lai Shan Hong Cha originates from the high-elevation tea gardens of Qilai Mountain (奇萊山) in Nantou County, central Taiwan. The gardens are situated at approximately 1,600–1,700 metres above sea level, within a mountainous environment characterized by cool temperatures, frequent mist, high humidity, significant differences between day and night temperatures, and slower leaf development. These conditions are characteristic of Taiwan’s celebrated Gao Shan tea regions and contribute to the development of tender leaves with concentrated aromatic compounds, refined sweetness, and a naturally elegant structure.
At this elevation, the tea bushes receive periods of filtered sunlight as clouds and mountain mist regularly move through the gardens. Lower average temperatures slow vegetative growth and allow the leaves to develop gradually, while the mountainous terrain provides good natural drainage despite Taiwan’s abundant rainfall. The combination of altitude, moisture, cool air, and surrounding mountain vegetation creates particularly favourable conditions for Qing Xin Wulong, the traditional cultivar used for this tea.
The terroir of Qi Lai Shan Hong Cha is also closely connected with its unusual production geography. While the leaves are grown and initially withered in the cool high-mountain environment of Qilai Shan, they are subsequently transported to the lower and warmer Puli area for oxidation. The tea therefore combines the slow-grown, aromatic character of high-altitude Qing Xin Wulong material with processing conditions better suited to the development of a fully oxidized Hong Cha, resulting in a distinctive balance of mountain freshness, floral fragrance, ripe fruit, and natural sweetness.
ORGANOLEPTICS
The dry leaves are long, twisted, and well formed, displaying deep brown, dark copper, and reddish tones characteristic of carefully oxidized Qing Xin Wulong material. Their aroma is rich yet refined, combining wildflower honey, ripe stone fruits, dried berries, sweet wood, and delicate floral nuances. In a preheated gaiwan, the fragrance becomes warmer and more expressive, revealing notes of honey, ripe peach, plum, baked fruit, sweet spices, and flowers, while retaining a fresh high-mountain character. After the rinse, the leaves release a deeper fruity sweetness with nuances of red berries, dried fruit, warm wood, and caramelized sugar. The empty cup is particularly fragrant, leaving persistent notes of honey, flowers, ripe fruit, and a subtle cooling sweetness.
The liquor is clear and bright, with a rich amber-red colour. The taste is smooth, sweet, and highly aromatic, opening with honey and ripe fruit before developing layers of red berries, stone fruit, flowers, sweet spices, and a gentle woody depth. Despite full oxidation, the tea retains a noticeable freshness and floral clarity associated with high-elevation Qing Xin Wulong, creating an interesting balance between the warmth of Hong Cha and the elegance of Taiwanese Gao Shan tea. The texture is silky, rounded, and medium-bodied, with very little astringency and a pleasant mouth-coating quality. The aftertaste is long and clean, with returning sweetness, floral fragrance, and lingering ripe-fruit notes. Its energy is warming yet clear and balanced, gradually creating a comfortable, focused, and relaxed state.
RED (BLACK) TEA
Explore more Red (Black) Teas from the AN SHIM TEA Collection.