Taiwan Indigenous Wild Mountain Tea 台灣原生野山茶 = Camellia formosensis = Wild Big Leaf Tea 大葉野生
It was once used as Camellia sinensis var. assamica in the 20th century. In 2009, DNA analysis confirmed that the Taiwan camellia should be classified as a separate species. C. formosensis var. yungkangensis 永康山茶
Located in the Baoshan Tribe of Taoyuan, Kaohsiung, at an altitude of 1300-1600 meters, the tea is managed in a natural and primitive way, with non-toxic, free-range cultivation, which is environmentally friendly. Depending on the oxidation and roasting methods, Taiwanese camellia is processed into green tea, yellow tea, white tea, brown tea, oolong tea, and red/black tea
White Tea: Lightly smoky with a floral aroma. Dense texture with straightforward profile.
Yellow Tea: Soft sweet, floral with a woody hint. Gently brew at first and enjoy the gentle, wild fragrance with a sweet note. Then slowly steep more deeply to get the fuller body.
Brown Tea: Stone fruit sweet, fruity floral, and grows stronger throughout tasting.
The Sourcing Story:
Our tea buyer, Chih Hui (智慧), visited Taiwan in February 2026. She visited where in Kaohsiung is the home of tea farmers who harvest and produce tea from wild, indigenous trees in the area where they live. This family tends to the plants using natural practices, working with how nature is already shaped. For example, unlike the mountains in Ali Shan or Shan Lin Xi that are fitted with irrigation systems, the farmers here do not have irrigation systems on the many cliffs where the tea plants are.
In the past, the people in this area would harvest the tea leaves and have them distributed elsewhere to be produced as tea. Eventually some of them decided to learn how to make tea themselves so they could have more agency in the tea-making process, and today this family makes their own white, green, Yellow, oolong, red/black, and even a unique "brown" tea.
In her recent visit, Chih Hui had the opportunity to learn the history of the tea farmers' family and see the plants they tend, including a very tall mother tree whose seeds they grow to replant on the mountain. The mountains are very peaceful, and they all sat for tea at a small stone table collected and arranged by the tea farmers for cha xi 茶席, a tea session (or literally "tea banquet"). Chih Hui's special time with the farmers is making her look forward to working with them! Even though they have a small production, their tea has a unique and deep connection with the earth and the place that they call home.
In 2026, we were fortunate to curate a small selection of White, Yellow, and Brown Teas. These special teas are available in limited quantities while supplies last.
