Indigenous Taiwan Black Tea

Indigenous Taiwan Black Tea

Figs     |     Wild Honey     |     Chocolate

Sourced from the misty mountain forests near Sun Moon Lake, this Indigenous black tea is crafted from nearly century-old wild camellia trees grown from native Taiwanese seeds. These ancient trees thrive in the region’s pristine environment, producing a tea that reflects the land’s natural strength and deep heritage.

Carefully hand-picked and fully oxidized, Indigenous Taiwan Black Tea offers a rich, full-bodied cup with layered notes of wild honey, dried fig, and dark chocolate, supported by a soft malty backbone and a subtle hint of spice. Its ruby-red infusion and lingering finish highlight both tradition and expert craftsmanship.

Rustic, rich, and comforting, this tea is a soulful expression of Taiwan’s indigenous tea culture, perfect for thoughtful sipping, daily rituals, or sharing with others who appreciate Taiwan’s original tea flavour.

Brewing Recommendations:

Western:
2 g | 250 ml | 90-95°C (195-203°F) | 3-4 min

Gongfu:
4 g | 100 ml | 90-95°C (195-203°F) | 20–30 sec (1st), +10 sec

Cold Brewing:
5 g | 500 ml | 8 - 24 hours in the refrigerator 

Notes:

Western Brewing:
Longer steep times, fewer infusions (1-2).

Gongfu Cha:
Short steeps with multiple infusions (5-8+) Increase steeping time gradually.

Cold Brewing: 
Long steep times in the refrigerator, fewer infusions (1-2).

Adjust based on personal taste, water quality and leaf to water ratio.

*Our tasting notes reflect our personal experience, everyone’s sense of taste and smell is unique. Use them as a guide in your own exploration. Brewing tips are suggestions; feel free to adjust based on your preferences. Enjoy finding your perfect cup!