Sharing the silent stories of the harvest.
We started ChaChaChan because as the tea world grows bigger and faster, it is also getting more faceless.
When high-volume demand forces leaves from dozens of micro-farms into massive blends, the real story gets lost. You lose the distinct character of a single hillside, a specific harvest, and the quiet dedication of the family who grew it.
We wanted a simpler, more honest path.
ChaChaChan is our direct bridge from farm to cup. We source pure, unblended, single-estate leaves from small-scale growers and micro-farms who care deeply about their craft. No additives, no mass blending, and no fuss, just honest tea that reflects where it came from.
For us, it is simply about slowing down to appreciate the real craft in our cup.
Where agricultural craft meets contemporary design.
To honour the hard work behind each harvest, we keep our packaging thoughtful and functional. We skip the bulky, ornate boxes that usually end up in the trash, choosing multi-utility elements like reusable exterior wraps that can serve a practical second life in your daily routine.
Instead, our focus is on what goes inside. Every package of single-estate tea includes a custom-illustrated narrative postcard sharing the true story of that specific harvest. Working closely with our growers, we bring their personal journeys and generations of craft directly to you, one seasonal flush at a time.
Behind the Curation
We are a small, husband-and-wife team of curators and creators driven by a shared passion for tea, craft, and story.
Wei Jian | Co-founder and Curator
ESTA Certified
It all started in 2005 while he was living in Taiwan, where he was completely drawn in by the local tea culture. What began as a passing curiosity quickly evolved into a full-fledged obsession spanning over two decades. Over the years, the line between hydration and hobby blurred so completely that he stopped drinking water altogether, replacing it entirely with tea. His tea consumption became so severe that by 2025, he realized the only logical way to justify the habit was to turn it into a business.
Charmaine | Co-founder and Designer
ESTA Certified
Marketer by day and artist by night, Charmaine has a knack for getting hands-on with all forms of design. Her passion for tea actually began through pottery; it was the raw craft of making the vessels that naturally led to her habit of drinking tea. Today, she has a particular appreciation for luxurious aged white teas. Her expensive taste needed justification, hence the birth of Cha Cha Chan.
The Masters Behind the Tea
The real heroes of ChaChaChan are the master growers and multi-generational farming families who dedicate their lives to the land.
Yang Tea Farm
Lishan, Taiwan
Co-founded by Iris and José, Yang Tea is rooted in generational Taiwanese tea farming. As the daughter of Taiwanese tea farmers, Iris grew up steeped in the heritage of mountain cultivation, later partnering with José to share artisanal, small-batch teas with a global audience.
Operating with deep connections to local growers and tea masters across Taiwan, the estate combines traditional agricultural knowledge with formal sensory evaluation expertise. Both founders hold TBRS (Tea Research and Extension Station) credentials, ensuring every harvest is evaluated with technical precision to preserve the authentic craft of Taiwan's mountain terroirs.
Jiu Yuan Cha Ye
Nanjing, Fujian, China
Managed by Master Wang and its fourth generation of family growers, Jiu Yuan Cha Ye operates high-altitude tea fields near Jian Mountain in Nanjing County, Fujian. Situated at an elevation of 1,179 metres near the pristine headwaters of the Jiulong River, the remote estate benefits from large day-to-night temperature shifts, abundant mountain cloud cover, and prolonged winter frosts that naturally nourish the tea bushes.
With over 35 years of personal experience, the estate’s tea master oversees the craft from spring harvest to final roast. Rather than relying on fixed timeframes, each stage of processing is guided by daily climate conditions, leaf moisture, and subtle shifts in aroma. Grounded in generations of family heritage, the farm specialises in traditional slow-roasting techniques, carefully calibrating controlled heat over multiple days to caramelise natural sugars and produce exceptionally smooth, deeply complex teas made to last.
Zhen Yuan Handmade Tea Workshop
Ya'an, Sichuan, China
Grounded in an intangible cultural heritage tea-making lineage, Zhen Yuan Handmade Tea Workshop works with historic, high-altitude tea gardens situated within the Sichuan giant panda national park zone. The workshop focuses on old-growth, semi-wild Sichuan heirloom cultivars (Lao Chuan Cha), including heritage bushes that sprout late in the spring to yield naturally concentrated leaves.
Led by Master Gao, an intangible cultural heritage successor with over 14 years of master-level tea-making experience, the workshop specialises in traditional yellow tea and artisanal processing. Guided by weather conditions rather than rigid rules, the master craftsman uses traditional multi-day smothering and slow-roasting techniques to transform raw leaf harshness into smooth, body-warming teas known for their floral, fruity, and warm grain complexity.
Kaneroku Matsumoto-En
Shizuoka, Japan
Established around 1870 in Shimada City, Shizuoka Prefecture, Kaneroku Matsumoto-En has cultivated tea across four generations since the late Edo Era.
Led by master tea farmer Hiroki Matsumoto, the estate continues its long-standing family tradition on the Makinohara Plateau, widely celebrated as one of Japan’s premier tea-growing regions. The farm’s heritage is deeply tied to the land, having produced tea on the plateau since it was first opened to agriculture during the Meiji Era, specialising in deep-steamed green teas and innovative fermented varieties that honour regional agricultural craft.