Sanxia Royal Taiwanese White Tea

This white tea comes from Sanxia, Taiwan made using the local cultivar Qingxin Ganzhai (青心柑仔)—a signature tea plant deeply tied to this region.

Qingxin Ganzhai is known for its larger, citrus-shaped leaves and its ability to produce teas with abundant white tricombes, natural sweetness, and a citrus-floral character often compared to orange blossom.

While many Taiwanese cultivars are known for high mountain oolong, Qingxin Ganzhai is closely associated with Sanxia and is traditionally used for Biluochun and Longjing-style green teas. When made into white tea, the gentle processing allows the cultivar itself to really shine, bringing out its natural sweetness and soft floral profile.

In the cup, this tea offers orange blossom florals, along with soft fruit notes of honeydew melon and ripe pears. These brighter notes are balanced by a grounding layer of soft hay and cacao, creating a profile that feels both complex and well-rounded. The body is full, smooth, and free of bitterness.

Brewing Instructions
For the best experience, brew gongfu style using 3–4g of tea in a 90-100ml gaiwan. Use 195°F (91°C) water for a softer, sweeter flavor. Give the tea a quick rinse before the first infusion.

First infusion: 20 seconds
Following infusions: 3–4 seconds

After the 7th–8th infusion, gradually increase the steeping time.

This tea is very resilient and won’t become bitter even if slightly oversteeped. You can even increase the temperature up to 205°F without bitterness, though the texture may become slightly drier.

You can expect up to 15 infusions, with the flavor continuing to evolve throughout the session. After the 10th infusion, try filling the gaiwan halfway and extending the steep time slightly to bring out more depth.

Origin: Sanxia, Taiwan

Notes: Orange Blossom, Pear, Cacao, Honeydew Melon, Straw