Harvest Date: Summer harvest
Harvest Location: Yu-chi Township, Central Taiwan
Elevation: 800-1200m (2,625-3,937ft)
Cultivar: Wild indigenous Taiwan tea strain
Dry Leaves: 90%-100% oxidized strips
 
This indigenous Taiwanese wild tea plant known simply as Shan Cha (mountain tea).
Virtually unknown in the West, Shan Cha’s presence and use as an infused drink were first recorded in Chinese writings dating back to the 17th century (1697). Its botanical characteristics are somewhat close to the Assamica plant 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 1,000m to 1,500m.
 
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 strain that the Taiwan Research and Experiment Station (TRES) has successfully developed the now famous Hong Yu (Red Jade) Black Tea which has fueled a significant black tea revival in Taiwan since the turn of this new century.
 
Because of its “wild” characteristics and limited supply, it is rarely marketed commercially. It is a plant that doesn’t render the same taste or peculiarities if cultivated in a more systematic way therefore it is quite rare. This particular tea we have available is made from leaves that are picked from wild trees that are found randomly in the surrounding mountains of Yu-chi Township. 
 
Similar to Oriental Beauty and Gui Fei Oolong, Shan Cha is also an insect-bitten style tea that has a small leafhopper nibble the leaves prior to harvesting, which initiates the oxidation process and leaves the distinctive and pleasant honey aroma & taste that is characteristic of these teas.