Studio pack
Táiwān Yè Shěng Shān Chá Hóng Chá
Golden cup
Brewing profile
Origin notes
Tea origin
Gaiwan
Táiwān Yè Shěng Shān Chá Hóng Chá台湾野生山茶红茶
Táiwān yěshēng shānchá hóngchá
- Origin
- Táiwān (臺灣, Táiwān), Nántóu County (南投縣, Nántóu Xiàn), Yúchí Township...
- Tea type
- Gaiwan
- Water temperature
- 90 °C
- Gongfu water temperature
- 95 °C
SKU · TAIWAN-YESHENG-SHANCHA-HONGCHA-CN
Tea dossier
Provenance and specifications
- Origin
- Táiwān (臺灣, Táiwān), Nántóu County (南投縣, Nántóu Xiàn), Yúchí Township (魚池鄉, Yúchí Xiāng), vicinity of Sūn Moon Lake (日月潭, Rìyuè Tán)
- Tea type
- Gaiwan
- SKU
- TAIWAN-YESHENG-SHANCHA-HONGCHA-CN
Brewing recipes
- Gongfu: 95°C, 7 g / 100 ml, 10s, 10 steeps
- Western: 90°C, 3 g / 200 ml, 180s, 2 steeps
Tea dossier
Brewing, origin and taste notes
Brewing
- Process
- ስኳር፣ ወተት ወይም ሎሚ አይጨምሩ — የዚህ ሻይ ተፈጥሯዊ ጣፋጭነት፣ የካምፎር ፍጻሜና የፍራፍሬ መዓዛ በራሱ የተሟላ ስለሆነ «ድጋፍ» አያስፈልገውም።
- Tea amount
- 5–7 g per 150–200 ml (gongfu tea method); 3–4 g per 250 ml (European style).
- Teaware
- Gàiwǎn (蓋碗, gàiwǎn) — optimal choice for revealing the full aroma spectrum. Porcelain or clay teapot — for a softer, more "rounded" profile.
- Water temperature
- 90 °C
- Gongfu water temperature
- 95 °C
- Tea amount
- 7 g
Origin
- Tea type
- Red
- Climate
- Humid subtropical with pronounced mountain influence. Frequent fogs, high humidity (80–90%), stable temperatures (average annual ~18–20°C in the lake area). Mild climate pr...
- Soil
- Volcanic soils, rich in minerals, with good water permeability and high organic content. Acidity — moderate.
Taste
- Dry Leaf Appearance
- Large, dark brown, lightly twisted leaves — noticeably larger than standard Taiwanese red teas (black teas). Dry leaf texture is somewhat coarse, "wild," without the n...
- Dry Leaf Aroma
- Complex, multi-layered. Wild honey and forest berry notes dominate. In the background — cinnamon, light camphor, hint of baking and dry herbs. "Forest" aroma with a se...
- Liquor Color
- Bright, red-amber, transparent, with high color "clarity."
- Spent Leaves
- Large, whole leaves open fully, demonstrating the characteristic *C. formosensis* form — lanceolate, without down on the tip. Color — copper-red with olive tint.
- Sensory Source Descriptor Be Intensity
- 1
- Sensory Source Descriptor Ch Intensity
- 2
Details
- Raw Material
- Only leaves from wild or semi-wild trees growing in ecologically clean mountain forests without use of pesticides, fertilizers, or other agrochemicals are used.
- History
- Wild tea Shan Cha is Taiwan's most ancient tea, whose history extends far beyond any human cultivation. *Camellia formosensis* is a relict species that has survived since th...
- Name Breakdown
- Shān Chá (山茶) literally means "mountain tea." Yè Shěng (野生) means "wild-growing." Hóng Chá (紅茶) means "red tea." The full name ...
- Alkaloids
- Caffeine is notably lower than in *C. sinensis*: less than 2% in mature leaves (in standard cultivars — 2–4%). This makes Shan Cha one of the lowest-caffeine red teas (black tea...
- Minerals
- Potassium, magnesium, manganese, zinc, iron. Volcanic soils contribute a rich mineral profile.
- Vitamins
- B-group vitamins, vitamin C (reduced due to oxidation), vitamin K.
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Region coverage: Táiwān (臺灣, Táiwān), Nántóu County (南投縣, Nántóu Xiàn), Yúchí Township (魚池鄉, Yúchí Xiāng), vicinity of Sūn Moon Lake (日月潭, Rìyuè Tán)
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