Chai Cha

In Wu Yi Shan, tea leaves were traditionally collected without sorting them by variety. Instead, leaves from all the bushes were mixed together in one basket and brewed as Chai Cha. Experts believe that this practice gave rise to the modern-day Da Hong Pao tea. Inspired by this ancient method, we set out to recreate this unique tea at the Wang Shu Shu Cha Chang family factory, with the help of the factory master who shared that his great-grandfather used to make this type of tea.

To make our tea, we carefully selected over a dozen varieties of rocky teas, each with its own distinct flavor profile ranging from fiery hot to fruity. After being mixed together, the tea was aged for two years to give it a smooth and balanced taste. The result is a bouquet of flavors that’s both complex and nuanced, with a softness and restraint that comes from the aging process.