Shan Red

Quantity of tea leaves: 3 gram
Temperature of water: 90°
Infusion time: 3 minutes
Maximum number of infusions: 3 times

Begin by heating water to a temperature of 90°C, the optimal heat to bring out the rich and multifaceted flavours of Shan Red. If brewing the tea Western style, place about 3 grams of Shan Red leaves into your teapot or infuser (about 250 ml), ensuring there is enough space for the leaves to expand and release their essence. Pour the heated water over the leaves, fully covering them, and let them steep for 3 minutes for the initial infusion.

For each subsequent infusion, maintain the water temperature at 90°C or higher and extend the brewing time, allowing the tea to reveal new layers of its complex profile. Enjoy up to three infusions to fully experience this exceptional handcrafted Shan Red from Myanmar.

If you are brewing it using the Eastern gong fu cha method, use around 5 g of leaf for your gaiwan or small teapot (around 120 ml). Regardless of the brewing technique, Shan Red will consistently deliver a delicious amber infusion.

Read more about how to brew a delicious cup of tea.

Shan Red offers a captivating sensory journey, with complex notes of oakwood, cacao nibs, berries, and subtle florals. Its naturally sweet, smoky character brings a deep richness to every sip.

The dry tea leaves greet you with a sweet, woody aroma, layered with hints of floral nectar, rum-raisin cake, cacao, and oakwood. When rinsed or infused, the leaves release a warm, inviting bouquet of fruits, berries, and orange blossom, evoking the ambiance of a tropical greenhouse in full bloom.

The flavour is brisk yet deep, showcasing citrusy and woody undertones, complemented by dried cranberry accents. The infusion reveals a clear, glowing amber hue, while the tea’s texture is smooth and refined, leaving a long-lasting aftertaste reminiscent of ripe raspberry, rowan, and dried pear.

Myanmar, also known as Burma, has a storied history of tea cultivation, deeply intertwined with its cultural heritage. The tea journey in Myanmar dates back to the Bagan dynasty (849–1297), where legend tells of King Alaungsithu bestowing tea seeds to the Palaung people of the Shan Plateau. This high-altitude region, with its favourable climate, has supported thriving tea plantations for centuries. Another narrative attributes the introduction of tea to the Ancient Tea Horse Road, an essential trade route from China.

Despite its rich legacy, Myanmar tea remained largely hidden from the world due to decades of military rule and civil unrest. Since the country’s opening in 2011, Myanmar tea has begun to reach international markets, offering a unique taste that reflects its storied past and diverse production regions.

The culture of tea in Myanmar extends beyond mere consumption; it is an integral part of daily life, offered to guests and even eaten as a meal. Tea cultivation spans across various states, with Shan State being one of the premier producers, known for its high-quality leaves grown on steep, well-drained slopes.

Under the guidance of Phyu Thwe, Mogok Tea represents a shift towards sustainable agriculture. Phyu, inspired by her studies abroad and a desire to give back to her community, has positioned Mogok Tea as a beacon of quality and sustainability. With accolades from the UK Tea Academy, including the prestigious ‘Tea for Life’ award, Mogok Tea continues to garner international recognition. This commitment to high-quality organic tea production, environmental protection, and community upliftment embodies the spirit of Mogok Tea, offering a taste of Myanmar’s rich cultural and natural legacy.

Read more about Mogok Tea.

The production of Shan Red begins with the careful hand-picking of tea leaves from the native old Burmese Assamica varietal and Camellia Sinensis var. sinensis, growing at an altitude of around 1,100 metres. The tea picking season is divided into three periods: Pre-Monsoon (April to June), Monsoon (July to September), and Post-Monsoon (October to December).

Teas from different times within each season are blended to ensure a uniform structure, with subtle seasonal variations that add depth while maintaining consistent characteristics.

These semi-wild, organically cultivated plants of Shan region grow naturally and sporadically, with only the tender two leaves and a bud being carefully plucked. Then, the leaves undergo a meticulous withering process to reduce moisture content and enhance flavour concentration.

After withering, the leaves are gently rolled to break their cell walls and initiate oxidation, a crucial step in developing the black tea’s characteristic flavours and aromas. Following oxidation, the leaves are expertly dried to lock in the tea’s distinct profile.

In Myanmar, where 99% of tea production is green tea, Shan Red stands out as a rare gem.

Read more about black tea in our blog.

Properly storing the Shan Red tea leaves is crucial to retain its freshness and flavor. The key is to protect them from the elements that can compromise their quality: air, heat, light, and moisture.

Read more about how to store loose-leaf tea.