Orange tea - Chang Cha 橙茶 from the northern Taiwanese region of Sanxia represents one of the most intriguing contemporary evolutions in tea processing. It is neither white tea, nor oolong, nor black tea – yet it carries elements of all three. It is created through a deliberately designed process that combines the long withering typical of white teas, the gentle rolling known from oolongs, and a deeper oxidation approaching that of black teas. More
Orange tea - Chang Cha 橙茶 from the northern Taiwanese region of Sanxia represents one of the most intriguing contemporary evolutions in tea processing. It is neither white tea, nor oolong, nor black tea – yet it carries elements of all three. It is created through a deliberately designed process that combines the long withering typical of white teas, the gentle rolling known from oolongs, and a deeper oxidation approaching that of black teas.
The result is a tea with a characteristic amber-orange liquor, a full body, and a pronounced aroma in which floral, fruity, and lightly honeyed notes naturally intertwine. This is neither coincidence nor experiment – today, Orange tea in Taiwan is understood as a newly defined technological direction, with precisely controlled steps from harvest to final drying.
The Sanxia area has a long history of producing teas such as Oriental Beauty and other oxidized styles. It is precisely here that Orange tea finds its natural expression – building on deep experience with oxidation, aroma, and leaf structure. In this context, Orange tea appears as a logical continuation of development: a tea not bound by traditional categories, yet still deeply rooted in local practice.
In the cup, Orange tea moves on the boundary between several worlds:
- fullness and depth close to black teas
- delicacy and elegance reminiscent of white teas
- aromatic complexity typical of oolongs
The result is a tea with low astringency, pronounced sweetness, and a long finish that gradually unfolds in multiple layers.
Orange tea is not a replacement for existing categories. It is a new language through which Taiwan describes the possibilities of tea in the 21st century. That is precisely why it deserves attention – not as a curiosity, but as a fully developed direction that shows where tea can continue to evolve.
| Form | loose tea |
|---|---|
| Country of origin | Taiwan |
| Location | New Taipei City, Sanxia 三峽 |
| Altitude | 700-800 m |
| Harvest period | Ming Qian 明前 |
| Oxidation level | Middle |
| Cultivar | Qing Xin 青心 |
| Local name | Cheng Cha 橙茶 |
Taiwanese Orange Tea 臺灣橙茶 – A New Chapter in the World of Tea
Orange Tea (橙茶) is a relatively new style of tea created by combining processing techniques traditionally used for white tea, oolong, and black tea. This experimental approach to tea manufacturing produces a liquor with a distinctive amber-orange color and a remarkably complex aromatic profile. Although it is not yet considered a separate historical category of tea, Orange Tea illustrates how tea craftsmanship continues to evolve and how modern producers explore new possibilities within a centuries-old tradition.
How to Properly Brew Taiwanese Orange Tea – Cheng Cha 橙茶
Orange Tea, in Chinese Cheng Cha 橙茶, is a new type of Taiwanese tea that lies on the boundary between white tea, oolong tea and black tea. However, it is not correct to prepare it exactly the same as any of these categories. It is precisely the processing method, the medium to higher oxidation, and the rapid release of substances into the infusion that make Orange Tea require its own brewing logic. This style was officially introduced by the Taiwanese Tea and Beverage Crop Research and Extension Station in August 2024 as a new tea category. The aim was to create a tea that retains the character of premium tea, while also being stable, well usable in beverages, and suitable for iced teas or mixed drinks.
Alternative products2
2024 San Xia White Beauty Orange Tea (Competition Tea - Silver Medal) - box 150 g
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2024 San Xia White Beauty Orange Tea (Competition Tea - Finest Grade) - box 150 g
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