Taiwanese Native Black Tea （台灣山茶）, also known as Cang Ya（藏芽 ) is a rare, indigenous variety that was first discovered in the mountainous area surrounding Sun Moon Lake. This is a true heirloom variety of Taiwanese tea. Cang Ya thrives in misty shrouded mountain forests. To this day, this unique tea is still produced in small quantities and handcrafted in the traditional way. When you drink Cang Ya, it is said that you can feel the vibrant atmosphere of the misty mountain forests that birthed this black tea.
Our Cang Ya is tightly twisted into a strip shape, it possesses a black color with an undertone of dark brown, and a light aroma of roses. The first round of brewing produces a powerful berry (blue and black) aroma. The aroma also has hints of plum and grape in it. This fruit theme is continued in the mouth where a distinct fruit pectin sensation can be felt. The tea liquor is a crystal clear, bright golden-red. The second round of brewing sees an increase in sweetness, and furthers the distinct soft mouthfeel that this tea produces. The third round is truly fascinating. The flavors and aromas from the previous round become very prominent, but somehow they also retain their softness. To understand this, we must compare our Cang Ya to the terroir in which it was produced: You have both the strength of the mountains around Yuchi, and the softness of Sun Moon Lake. Furthering this theme, the aftertaste is reminiscent of the morning mist that often envelops Sun Moon Lake - refreshing, clean, and beautifully thick on the palate.
Truly, no black tea better represents terroir than Cang Ya.