Additional Information
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Starting at $ 9.25
Not only is this one of the easiest black tea to drink in our selection but it is one of the best Lots we’ve come across since pursuing our quest of finding the best teas made from the endemic wild tea trees varieties of Taiwan. When selecting tea, we usually get to compare a few production Lots to decide on one. Most often, the Lots are quite similar from each other. This one clearly stood out from the others, and we were hoping it would since we’ve been closely monitoring the weather patterns of this summer. If we were to expect a bit of bug-bitten honey sweetness on the leaves it would have needed to be during this 10 day long good weather spell we experienced in June. We purposely decided to visit our grower just after to investigate his offerings. I think anyone who chooses to sample this tea will agree that it paid off! This is a tea with warm exotic charm. It is supple and refreshing, yet extremely satisfying and with surprising stamina! The taster will be greeted with a pleasant aroma of baked oats with spicy buttered sweetness and discreet floral notes to charm the nose as soon as the leaves are heated by the boiling water. Then, exotic fruit compote with heady anise-like aromas with the expected wild honey sweetness will further captivate the senses. The liqueur is all smoothness with a very light refreshing mead-like tartness. This is one of the most captivating teas that Taiwan proposes and certainly a must try tea!
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Oxydation level | |
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Terroir | |
Administrative Region | |
Picking Style | |
Cultivar(s) Used | |
Garden Elevation |
Virtually unknown in the West, Shancha’s presence and use as an infused drink has first been recorded in Chinese writings dating back to the 17th century (1697). It’s been known and used by the aboriginal inhabitants of this island then, before, and still today. Its botanical characteristics are somewhat close to the Assamica with its long leaves but distinct with unique adventitious shoots arising from its underground roots. It is a shrub that prefers a wild, mountainous habitat with altitudes ranging between 650 m to 1500 m. Four distinct protected areas have been put in place in central, south and eastern Taiwan for the preservation of this national treasure which is revered as the father 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 whole black tea revival in Taiwan since the turn of this new century.
This tea is not promoted to sell into the market because of its wild characteristic. It is a plant that doesn’t render the same taste if cultivated in a more systematic way therefore it is quite rare. The tea we propose is in fact made from leaves that are picked from wild trees that are found randomly in the surrounding mountains of Yuchi Township. To do so, the producer gets up at 4 o’clock in the morning during the picking season of July and August to roam the mountains with aboriginal pickers to look for the wild tea. Only trees picked at an altitude of no less than 1000 m are considered for the best taste characteristics. Furthermore, just like Oriental Beauty oolong, Gui Fei oolong and Mi Xian black tea, Shan Cha is a bug-bitten style tea where a small leaf hopper will nibble the leaves and leave their characteristic contribution to the taste of this tea: a wonderfully sweet honey finish that is quite distinctive and pleasant.
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