Shan Cha Hong Oolong

A rare micro-batch of Shan Cha Hong Oolong, crafted by Master Liao Wei-Chun, from a small organic tea garden in Pinglin. The tea greets you with notes of juniper and cranberry, balanced by a rich woodiness. Layers of dried fruits, subtle hints of elderflower, and frankincense add to the complexity, revealing new tasting nuances with each session. Its thick texture and warm taste make this tea especially suited for the chill autumn weather, while a cooling menthol finish rounds out the experience.

Hong oolong teas are processed in two ways: one closer to black tea, with longer oxidation, and the other closer to oolong, with more rolling. This Shan Cha leans toward oolong, requiring the farmer additional time to achieve its aromatic and nuanced character.

Written by Mauzi

Botanical studies 

Shan Cha, or “Mountain Tea,” is a unique Taiwanese tea plant long classified as a variant of Camellia sinensis (Cam. sinensis var. formosensis). Recent genetic studies, however, have revealed it as its own species, Camellia formosensis, distinguishing it from conventional tea plants. This reclassification highlights Shan Cha’s unique features, such as its rare purple buds. 

The tea master

Liao Wei-Chun, based in Taipei City, is a distinguished student of Huangtan Chen, known in the Western world as Atong, arguably Taiwan’s most renowned tea expert. Master Chen’s tea classes at the community college in Taipei attract numerous enthusiasts, yet only two students have the privilege of teaching alongside him. Master Wei-Chun is one of these select few.

With extensive connections throughout Taiwan, Master Wei-Chun dedicates much of the harvest season to visiting various tea gardens, where he processes tea in small batches. He possesses a deep expertise in traditional Oolong processing, yet he is also known for his innovative spirit, experimenting with new leaf varieties and processing techniques. This modern approach, coupled with the solid foundation inherited from Master Chen, yields impressive results. The consistency and quality of his exceptional teas are unparalleled in our tea sourcing journey.

During the tea off-season, Master Wei-Chun can often be found in ski resorts in Japan, where he teaches downhill skiing.