2021 Yuchi Organic Native Shancha Black Tea

Tea type
Black Tea
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Caffeine
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Edit tea info Last updated by Togo
Average preparation
200 °F / 93 °C 0 min, 15 sec 6 g 3 oz / 100 ml

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  • “This is an overall very strong tea, not necessarily one to serve to strangers. It has a complex aroma, bitter flavour profile with a fragrant aftertaste and a punching, heady cha qi. I would...” Read full tasting note
    93

From TheTea

Origin: 800 m. above sea level, Yuchi Township, Nantou county, Taiwan,

Harvest: Summer 2021

Cultivar/Tree Variety: Shancha 山茶

Temperature of water and amount of leaves: 90 C 4g/100ml. (we don’t recommend boiling water here)

The garden where I found our best Taiwanese black teas was also one of the most beautiful gardens I visited during my autumn trip to Taiwan. First impression when you entering the garden is the sound – pleasant noise made by flies, insects and birds hiding in the trees nearby. Organic garden is like a natural habitat – where spiders, snakes, bugs and other can live safely without the risk of killing by pesticide or herbicide spraying. The tea trees look natural – with spider’s nets between the branches, bug bitten leaves and life spreading everywhere around. This garden, located near Yuchi, cultivates three tea cultivars: native Shan Cha, Assam#8 and finally Ruby #18

Shancha is a native cultivar officially registered in 2009 as camellia formosensis. It grows in Yuchi area of Taiwan for centuries. Even if now it’s also domesticated, this is quite unique and rare cultivar.

Bushes of shancha can grow big like camellia assamica. Young buds are beaituful: reddish/purple – you can see them on attached photos.

You should know shancha was one of two teas (with assamica bush from Myanmar) that created well known Ruby #18 bush called Hong Yu.

We tasted many shancha from different farmer and all of them were different!

Our organic shancha is full bodied and highly aromatic black tea. Thick, with solid malty-honey base and herbal (almost menthol like) aroma. You will find it here also fruits of the forest and woody nuances.

Texture is intriguing – vibrant and spicy with sweet aftertaste coating the tongue and palate for long time.

Very powerful, invigorating and warming energy.

About TheTea View company

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1 Tasting Note

93
956 tasting notes

This is an overall very strong tea, not necessarily one to serve to strangers. It has a complex aroma, bitter flavour profile with a fragrant aftertaste and a punching, heady cha qi. I would recommend quite short infusions generally, the tea can then also last for a pretty long time.

The aromas remind me of blackberry, winter honey, pine sap, and sawdust. It is a meaty and sweet, foresty scent. Wet leaf bouquet is more like beeswax and cocoa.

The taste is bitter and woody with a good astringency. There are flavours of honey, curry leaves, baked aubergine to be found, while the aftertaste is quite folwery. Texture-wise, I find the tea soft and colloidal with a coating finish. Also, the piercing bitterness can be felt almost as much as a mouthfeel than as a taste.

Preparation
200 °F / 93 °C 0 min, 15 sec 6 g 3 OZ / 100 ML

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