Virtually unknown in the West, Shan Cha’s use as an infused drink was first recorded in Chinese writings dating back to the 17th century. Its botanical characteristics are similar to those of the Assamica (India) tea bush. This shrub prefers a wild, mountainous habitat with altitudes ranging between 1,000m and 1,500m.
The Yin family carefully selects the leaves from wild trees. Their early morning ritual, rising at 4 a.m. during the picking season of late June and July, is a testament to their dedication and respect for the tea. Roaming the mountains with the local Indigenous people, they search for the perfect wild tea plants.
Like Oriental Beauty and Gui Fei Oolong, Shan Cha is also an insect-bitten tea. Prior to harvesting, a small leaf hopper nibbles the leaves, prematurely initiating the oxidation process that results in its distinctive honey aroma and woody taste.
Yields multiple infusions.
According to the FDA, Consuming Just Two Cups of Black or Green Tea Daily Reduces the Risk of Heart Disease and Diabetes.
