SHAN CHA
MOUNTAIN TEA
RED (BLACK) TEA
★ PESTICIDE-FREE GARDENING
Fujian, China
Fujian Shan Cha is a distinctive Chinese red tea produced from old wild-growing tea trees in the mountainous landscapes of Fujian Province. The naturally established tea material is carefully processed through traditional Hong Cha methods, allowing the character of the mature trees and their forest environment to remain clearly expressed. The infusion is deep and aromatic, combining ripe fruit, wild honey, woody and floral nuances with a smooth texture, pronounced sweetness, and a long, complex aftertaste. MORE
AROMA
Frutty, Honey
TASTE
Ripe fruits, wood
HARVEST: Spring, 2025
RED (BLACK) TEA
★ PESTICIDE-FREE GARDENING
Fujian, China
Fujian Shan Cha is a distinctive Chinese red tea produced from old wild-growing tea trees in the mountainous landscapes of Fujian Province. The naturally established tea material is carefully processed through traditional Hong Cha methods, allowing the character of the mature trees and their forest environment to remain clearly expressed. The infusion is deep and aromatic, combining ripe fruit, wild honey, woody and floral nuances with a smooth texture, pronounced sweetness, and a long, complex aftertaste. MORE
AROMA
Frutty, Honey
TASTE
Ripe fruits, wood
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
Shan Cha, literally “Mountain Tea,” is a distinctive Fujian red tea produced from leaves harvested from old, wild-growing tea trees in the mountainous areas of the province. Unlike teas produced in intensively managed gardens, the character of this tea is closely connected with mature tea trees growing within a more natural environment, where competition with surrounding vegetation and relatively limited human intervention create a very different type of raw material.
The old trees develop substantial leaves with a strong structure and concentrated aromatic character. Their material is particularly well suited to Hong Cha production, where careful withering, rolling, oxidation, and drying transform the fresh leaves while preserving their natural depth and complexity. Rather than emphasizing only strong oxidation or heavy sweetness, the processing aims to retain the distinctive character of the original leaf, including its fruit, floral, woody, and naturally sweet qualities.
The term “wild” in this context refers to tea trees growing outside the conditions of conventional intensively cultivated tea gardens. Such material can vary considerably according to the genetics of the trees, their environment, and the history of the individual growing area, making Shan Cha less standardized than teas associated with a single recognized cultivar. This natural variation is an important part of its character and contributes to the complexity found from one harvest to another.
The resulting tea combines the warmth and sweetness of traditional Fujian Hong Cha with the deeper structure associated with mature mountain-grown material. It produces a rich yet clean infusion with pronounced fruit and honeyed notes, subtle flowers and wood, a smooth mouthfeel, and a long returning sweetness. For us, its particular interest lies in the opportunity to experience Fujian red tea through old, naturally growing tea material rather than through one of the province’s better-known cultivated varieties.
TERROIR
This Shan Cha originates from the mountainous landscape of northern Fujian, a region with a long history of tea cultivation and some of the most important traditional tea-producing areas in China. The landscape is dominated by forested mountains, narrow valleys, rocky slopes, and numerous streams, creating a complex mosaic of small microclimates particularly suitable for tea. Rather than growing in intensively managed gardens, the old tea trees used for this Shan Cha develop within a more natural mountain environment surrounded by native vegetation.
Northern Fujian has a humid subtropical monsoon climate, with abundant rainfall, high atmospheric humidity, frequent mist, and clearly defined seasonal changes. Mountain elevations moderate the otherwise warm regional climate, while differences between day and night temperatures contribute to relatively gradual leaf development. Frequent cloud and mist reduce the intensity of direct sunlight, creating conditions that favour aromatic complexity and a balanced concentration of compounds within the mature leaves.
The soils of the region are generally acidic and deeply weathered, developing from the diverse geological formations of northern Fujian and enriched by organic matter from the surrounding forest. On mountain slopes, good natural drainage prevents prolonged water saturation, while accumulated leaf litter continuously contributes organic material to the soil. Old tea trees develop extensive root systems capable of accessing moisture and nutrients from deeper soil layers, helping them remain resilient within this less controlled environment.
The combination of mature tea trees, forest vegetation, humid mountain air, seasonal temperature changes, and relatively limited human intervention gives the raw material its distinctive character. Compared with conventional garden-grown tea, these leaves tend to have a substantial structure and an expressive aromatic profile, providing an excellent foundation for Hong Cha production and contributing to the depth, natural sweetness, fruit character, and long aftertaste of this northern Fujian Shan Cha.
ORGANOLEPTICS
The dry leaves are large, mature, and naturally irregular, displaying deep brown, dark copper, and almost black tones characteristic of fully oxidized old-tree material. Their aroma is deep and expressive, combining wildflower honey, ripe and dried fruits, sweet wood, forest herbs, and subtle floral nuances. In a preheated gaiwan, the fragrance becomes considerably richer, revealing notes of dark honey, ripe plum, dried berries, warm wood, resin, sweet spices, and delicate flowers. After the rinse, the leaves release a concentrated aroma of baked fruit, honey, forest wood, herbs, and warm minerals, with a subtle freshness that gives the profile greater complexity. The empty cup remains highly fragrant, carrying persistent notes of honey, dried fruit, flowers, and caramelized sweetness.
The liquor is clear and bright, with a deep amber-red to copper colour. The taste is rich, structured, and naturally sweet, opening with ripe fruit and honey before developing layers of dried berries, plum, sweet wood, herbs, warm spices, and subtle mineral nuances. Despite its depth, the tea retains a noticeable freshness and clarity, creating a balance between the warmth of fully oxidized Hong Cha and the more distinctive character of old mountain-grown material. The texture is full, smooth, and mouth-coating, with a gentle but noticeable astringency that provides structure and gradually transforms into sweetness. The aftertaste is long and evolving, with returning honeyed sweetness, fruit, herbs, and a pleasant cooling sensation remaining in the mouth and throat. Its energy is strong but balanced, developing gradually through successive infusions and leaving a warm, clear, and sustained presence.
Shan Cha, literally “Mountain Tea,” is a distinctive Fujian red tea produced from leaves harvested from old, wild-growing tea trees in the mountainous areas of the province. Unlike teas produced in intensively managed gardens, the character of this tea is closely connected with mature tea trees growing within a more natural environment, where competition with surrounding vegetation and relatively limited human intervention create a very different type of raw material.
The old trees develop substantial leaves with a strong structure and concentrated aromatic character. Their material is particularly well suited to Hong Cha production, where careful withering, rolling, oxidation, and drying transform the fresh leaves while preserving their natural depth and complexity. Rather than emphasizing only strong oxidation or heavy sweetness, the processing aims to retain the distinctive character of the original leaf, including its fruit, floral, woody, and naturally sweet qualities.
The term “wild” in this context refers to tea trees growing outside the conditions of conventional intensively cultivated tea gardens. Such material can vary considerably according to the genetics of the trees, their environment, and the history of the individual growing area, making Shan Cha less standardized than teas associated with a single recognized cultivar. This natural variation is an important part of its character and contributes to the complexity found from one harvest to another.
The resulting tea combines the warmth and sweetness of traditional Fujian Hong Cha with the deeper structure associated with mature mountain-grown material. It produces a rich yet clean infusion with pronounced fruit and honeyed notes, subtle flowers and wood, a smooth mouthfeel, and a long returning sweetness. For us, its particular interest lies in the opportunity to experience Fujian red tea through old, naturally growing tea material rather than through one of the province’s better-known cultivated varieties.
TERROIR
This Shan Cha originates from the mountainous landscape of northern Fujian, a region with a long history of tea cultivation and some of the most important traditional tea-producing areas in China. The landscape is dominated by forested mountains, narrow valleys, rocky slopes, and numerous streams, creating a complex mosaic of small microclimates particularly suitable for tea. Rather than growing in intensively managed gardens, the old tea trees used for this Shan Cha develop within a more natural mountain environment surrounded by native vegetation.
Northern Fujian has a humid subtropical monsoon climate, with abundant rainfall, high atmospheric humidity, frequent mist, and clearly defined seasonal changes. Mountain elevations moderate the otherwise warm regional climate, while differences between day and night temperatures contribute to relatively gradual leaf development. Frequent cloud and mist reduce the intensity of direct sunlight, creating conditions that favour aromatic complexity and a balanced concentration of compounds within the mature leaves.
The soils of the region are generally acidic and deeply weathered, developing from the diverse geological formations of northern Fujian and enriched by organic matter from the surrounding forest. On mountain slopes, good natural drainage prevents prolonged water saturation, while accumulated leaf litter continuously contributes organic material to the soil. Old tea trees develop extensive root systems capable of accessing moisture and nutrients from deeper soil layers, helping them remain resilient within this less controlled environment.
The combination of mature tea trees, forest vegetation, humid mountain air, seasonal temperature changes, and relatively limited human intervention gives the raw material its distinctive character. Compared with conventional garden-grown tea, these leaves tend to have a substantial structure and an expressive aromatic profile, providing an excellent foundation for Hong Cha production and contributing to the depth, natural sweetness, fruit character, and long aftertaste of this northern Fujian Shan Cha.
ORGANOLEPTICS
The dry leaves are large, mature, and naturally irregular, displaying deep brown, dark copper, and almost black tones characteristic of fully oxidized old-tree material. Their aroma is deep and expressive, combining wildflower honey, ripe and dried fruits, sweet wood, forest herbs, and subtle floral nuances. In a preheated gaiwan, the fragrance becomes considerably richer, revealing notes of dark honey, ripe plum, dried berries, warm wood, resin, sweet spices, and delicate flowers. After the rinse, the leaves release a concentrated aroma of baked fruit, honey, forest wood, herbs, and warm minerals, with a subtle freshness that gives the profile greater complexity. The empty cup remains highly fragrant, carrying persistent notes of honey, dried fruit, flowers, and caramelized sweetness.
The liquor is clear and bright, with a deep amber-red to copper colour. The taste is rich, structured, and naturally sweet, opening with ripe fruit and honey before developing layers of dried berries, plum, sweet wood, herbs, warm spices, and subtle mineral nuances. Despite its depth, the tea retains a noticeable freshness and clarity, creating a balance between the warmth of fully oxidized Hong Cha and the more distinctive character of old mountain-grown material. The texture is full, smooth, and mouth-coating, with a gentle but noticeable astringency that provides structure and gradually transforms into sweetness. The aftertaste is long and evolving, with returning honeyed sweetness, fruit, herbs, and a pleasant cooling sensation remaining in the mouth and throat. Its energy is strong but balanced, developing gradually through successive infusions and leaving a warm, clear, and sustained presence.
RED (BLACK) TEA
Explore more Red (Black) Teas from the AN SHIM TEA Collection.