Taiwan San Xia – Black Tea

Brew & Taste

Taiwan San Xia tea becomes a beverage of sparkly amber color after brewing. The aroma is reminiscent of honey with subtle floral and fruit notes. The taste is rounded, smooth, and silky, with minimal astringency and leaves a mild, sweet yet refreshing tail. This tea is the perfect example of the premium Hong Gong Fu style: elegant, fresh, and still distinct enough to entice even the biggest black tea expert.

Origins

Black tea from Taiwan is still a surprise for many fans of classic teas. Although the island has earned a worldwide reputation among tea lovers, Taiwanese oolongs are much better known than black teas. Now it's time to give some love to black teas, too!

Their history dates back to the early 20th century. At that time, Taiwan was under Japanese administration, and the growers of the time were looking for a way to compete with the British Empire in the black tea market. They bet on the Assam variety of tea plant (Camellia sinensis, var. assamica), which thrived in the Taiwanese climate and gave rise to teas that were successfully sold in New York and London. Before World War II, black tea accounted for as much as 93% of the island's exports, before it was gradually replaced by oolongs.

Today, Taiwan is returning to this tradition. The San Xia District in the north of the island is a shining example of this. The hilly terrain at an altitude of 300-400 meters provides an ideal environment for tea plants: a mild climate, good drainage, and a specific microclimate that slows down the growth of the leaves. This is why they have a high concentration of aromatic substances, and the infusion enchants us with its delicate floral, fruity, and honey-sweet characteristics, known locally as mi xiang, meaning honey aroma.

The Chin Xin Gan Zhi cultivar, the foundation of this tea, is renowned for its balance, harmony of sweetness and delicate body, complemented by light floral and fruity notes. Its character is fully developed thanks to the traditional processing method, which Mr. Lee's family oversees with extraordinary care.

The tea leaves are harvested using the strip picking method, i.e., one leaf at a time. This preserves their integrity. The farmer places particular emphasis on selecting young buds with fine fluff called white buds. These buds give the resulting tea its delicacy and velvety texture. Harvesting is followed by traditional manual processing, i.e., careful withering, rolling, and oxidation, which take place under the supervision of experienced tea masters. This process is time-consuming and requires skill, but it ensures that the tea retains both its honey aroma and its rich yet smooth taste.

Tea packaging preview

We pack our teas in a strong, zip-lock aluminum packet which allows you to easily re-seal its contents. This container protects the quality of the tea against humidity, light or foreign odors, all of which could noticeably affect the quality of the brew.