Our Journey
以台灣雙溪茶園為起點，仃杉茶酒實驗室用茶酒走向世界。
Rooted in tea farms in Shuangxi, Taiwan, S.C Lab bringing a taste of Taiwanese heritage globally.
自18 世紀以來，隨著貿易與人口變遷，茶葉文化深植於台灣，成為這片小島的驕傲與歷史印記。台灣宜人的氣候與高山地理環境，孕育出優質茶葉，而仃杉茶酒正是這片土地的珍貴結品。
成立於 2022 年的仃杉茶酒(S.C Lab)，由茶園第四代創始人 Milkey 與好友 Alan、釀酒師 Pouria 共同成立。有著多元文化背景與經歷，也成為品牌命名的靈感來源，
「仃」有著單獨、獨立之意，帶著獨立與外來者的含義；而「杉」則代表著叢林，S.C 是 Sensitive Creature（敏感生物）的縮寫，隱喻在叢林裡尋求感官的連結。
Since the 18th century, tea culture has deeply rooted itself in Taiwan, shaped by trade and demographic changes, becoming a proud symbol and historical hallmark of the island. Taiwan's pleasant climate and mountainous terrain produce exceptional teas, and S.C Lab Tea Spirits is a treasured creation of this land.
Established in 2022, the S.C Lab (Sensitive Creature) was founded by Milkey, the fourth-generation tea grower, alongside Alan and winemaker Pouria. Inspired by diverse cultural backgrounds, the name reflects independence and sensory exploration within a metaphorical jungle.
2019 年在美國從事科技業多年的 Mikey 因疫情回台，短居雙溪遠景山老家的茶園；在這段日子，不僅喚起了兒時回憶，也與大伯開始學做茶，他發現長輩早就慣以高粱、米酒浸泡茶葉製成茶酒，讓 Mikey 興起研發念頭。
「日本有清酒，韓國有燒酒，中國有茅台白酒，希望有天茶酒可以代表台灣。」Mikey 抱著一袋老家的包種茶，找到從加拿大來到台灣開酒吧的Pouria，就此開啟研發茶酒的路程。
In 2019, Mikey returned to Taiwan from a tech career in the U.S., staying briefly at his family’s tea plantation in Shuangxi. The time rekindled childhood memories and introduced him to tea-making with his uncle, who infused tea leaves with spirits like sorghum and rice wine.
Inspired by this tradition, Mikey envisioned tea wine as a potential Taiwanese icon. He partnered with Pouria, a Canadian bar owner in Taiwan, and began the journey of developing tea wine, blending tradition with innovation.
回鄉·茶園
Homecoming · Tea Plantation
Mikey 和 Pouria 先從暸解做茶方式開始，老家茶園主要種植台茶12號、20號、24號茶樹，再依其茶性與季節性做成各式茶款，其中台茶24號做成紅茶或金萱的香氣獨特，成為茶酒原料的主角。
兩人每個月不是在老家茶園採茶，就是尋訪各地茶農與本土農民合作，擁有多年國際調酒經驗的 Pouria，對草本和水果風味有極高敏銳度。他們拜訪茶農，蒸餾實驗中加入創新變化，例如調整茶葉製程，最終研發出多層次的茶酒風味。
Mikey and Pouria began by studying tea-making processes. Mikey's family tea garden primarily grows TTES No. 12, 20, and 24, with TTES No. 24’s unique aroma of black tea and Jin Xuan becoming the star ingredient for their tea spirits. Each month, they either harvested tea at Mikey’s family garden or collaborated with local farmers.
With Pouria’s extensive global bartending experience and sharp sensitivity to herbal and fruity flavors, they introduced innovative distillation techniques, creating complex and multi-layered tea spirit profiles.
實驗·釀造
Experiment · Brewing
傳統·創新
Tradition · Innovation
傳統茶酒以高粱或米酒浸泡茶葉，但茶香被掩蓋難以突顯，Mikey 和團隊打破傳統，透過創新工藝讓茶成為風味主角。三位創辦人分工協作，Mikey 設計酒標與推廣、Pouria 以現代釀造技術打造層次風味，Alan 則處理行政細節。
S.C Lab 的創作是一場將傳統與創新交織的旅程，從高粱浸泡茶葉到以現代技術釀造、品牌Logo自己畫、酒標來自孩子的畫作、酒款以新生兒的名字命名。每一步都在挑戰與突破中前進，仃衫茶酒不僅是風味的實驗，更是時間、土地與團隊生命故事的體現。
Traditional tea liquors often mask the tea’s aroma with sorghum or rice wine. Mikey and his team reimagined this, using modern brewing to spotlight tea’s flavor. Mikey manages design and promotion, Pouria crafts intricate flavors, and Alan oversees operations.
S.C Lab blends tradition and innovation, creating tea liquors that honor the past while embracing new techniques. Each bottle reflects their journey—connecting history, creativity, and personal stories in every sip.
