High Mountain Tea

High Mountain Oolong from Taiwan is highly prized and world-renowned for its unique flavor profile, terroir, and craftsmanship.

01

🌿 Grown at High Altitudes (1,000–2,600 meters)

Our tea regions: Alishan (1000~1800 meters)
Cool temperatures, misty climate, and big day-night temperature swings slow leaf growth.
Result: tender leaves with high aromatic compounds and smooth texture.

02

🎎 Traditional Craftsmanship

Our tea is from the Chiayi County Alishan Alpine Excellent Tea Award Winner.
Hand-picked, usually only the bud and top two leaves.
Skillful light roasting or unroasted versions preserve the mountain character.
Carefully rolled into tight balls, which unfurl during steeping.

I love high mountain oolong because it tastes pure, smells heavenly, feels luxurious, and reflects nature and craftsmanship in every cup.

David Day

03

Flavor Note

☁️Signature notes: orchid, osmanthus, lily, gardenia, with hints of milk or butter
Light oxidation (15–30%) preserves freshness while enhancing complexity.
The fragrance is layered and lingers even after multiple infusions.
🍑 Thick, Sweet, and Silky Mouthfeel
Naturally sweet, often described as creamy, honeyed, or even fruity (peach, pear).
Balanced bitterness and a lasting hui gan (returning sweetness in the throat).

04

Moderate Caffeine

High Mountain Oolong has less caffeine than coffee and most green teas ((20–50 mg per cup). Its caffeine content is usually moderate, depending on factors like:
Elevation: Higher-grown leaves tend to have lower caffeine, as slow growth reduces caffeine buildup.
Harvest time: Spring teas usually have slightly more caffeine than winter ones.
Brewing style: A short gongfu-style infusion will extract less caffeine per cup than long Western-style steeping.

05

How to Brew

🔁 Multiple Infusions with Evolving Flavor
A high-quality high mountain oolong can be brewed 5–8 times or more.
Each steeping reveals different aspects of the tea: floral, vegetal, buttery, and sweet.

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