Taiwan Wild Black Tea | Shan Cha - Option: 50 g

Yuchi Wild Shan Cha is a rare wild tea that comes from a strain of camellia that is native only to Taiwan. It was given the scientific name of Camellia formosensis. This wild Taiwanese tea has been known for a long period of time and has been called ‘tea of the gods’ by the indigenous people of Taiwan. This unique tea grows wild around Yuchi Township in the Sun Moon Lake National Scenic Area. Shan Cha literally translates as ‘mountain tea’. This tea is plucked from wild tea trees that are allowed to grow without human interference in a natural and organic way.

This tea is subtle yet powerful with a good body and lovely aroma. Its dark leaves are very long and wiry and unfurl into full leaves when brewed. The brew is dark amber with a pleasing fragrance of baked sweet oats. It tastes a little savoury but is sweet at the same time. There are notes of honey, cooked fruits and peaches.

Of all the tea cultivars that are unique to Taiwan, none is more precious and intriguing as the wild indigenous mountain tea bush also known as Shan Cha (山茶). If you think that centuries-old wild tea trees with 30 cm leaves can only be found in the forests of Yunnan (not to forget India, Myanmar, Thailand, Laos, Cambodia, and Vietnam), think again. You must add Taiwan to the list! This unique specimen is not only of great interest as a varietal tea, it is also important and revered as the father (or mother) plant to some of the most unique and distinctive tea hybrids of Taiwan. For example, it is from this unique wild strand that the Taiwan Research and Experiment Station (TRES) has successfully developed the now famous TRES-18 Red Jade black tea which has fueled the black tea revival on this island since the turn of this new century. Four distinct protected areas have been put in place in central, south and eastern Taiwan for the preservation of this national treasure. Of these four protected areas, the one that is reputed to make the best varietal tea happens to be just up in the eastern range close to Taiwan Tea Crafts’ base, in the Township of Yuchi of our Nantou County. Follow us as we climb the hills to hunt down specimens of these wild bushes and witness at the same time the transformation of a local economy brought about by the revival of black tea.

BREWING NOTES

Traditional style (Gong Fu Cha)
Preheat a 110 ml gaiwan or teapot. Use 5 g of tea and water at a temperature of 90-95 °C. Pour off the first infusion after 20-30 seconds, you can gradually increase the time of infusing others. Repeat the infusions until you like the tea. The longer the soaking time, the faster the leaves are exhausted and the lower the number of infusions. We recommend porcelain or glassware.

Western style (1 infusion)
Use 1-2 g of tea per 250 ml of water and steep for 4-5 minutes at 90-95 °C. We recommend porcelain or glassware.