An oxidised red tea, Shan Cha—affectionately referred to as amber tea by us—is a Taiwanese indigenous wild varietal. Its name, meaning “mountain tea,” reflects the high-altitude forests where it grows naturally rather than under cultivation. Dating back to the 17th century, Shan Cha is regarded as the mother plant of several distinctive hybrids, including the celebrated Red Jade #18 developed by the Taiwan Research and Experiment Station (TRES). It is now a protected national treasure.

Each season, tea masters and pickers work with the scarce shoots, and no two harvests are ever the same. The leaves reflect the conditions of their slow-growing environment, producing a tea of depth and clarity. In the cup, Shan Cha shows a rich amber hue and a smooth, layered texture. We are continually excited by its rare and evolving character, a remarkable expression of Taiwan’s wild tea heritage that rewards attentive black tea drinkers.

Available in 25 gram canisters.

For best results, brew at 90 degrees for 3 minutes. Use a dose of 1.9 grams for 100ml of water. The leaves can be infused three times. This tea is best drunk black.