High Mountain Oolong Tea refers to tea leaves grown at altitudes of over 1,000 meters above sea level. The cool climate and significant temperature difference between day and night in high mountain environments slow down the growth of the tea leaves, reducing bitter components and resulting in a sweeter, more mellow flavor. Compared to lowland Oolong tea, High Mountain Oolong tea has a better flavor, and as a result, it has gradually become the mainstream tea in Taiwan.
The Development and Key Tea Regions of High Mountain Oolong Tea
Taiwan’s High Mountain Oolong tea first developed in the 1970s, with its origins believed to be in Chiayi County in central Taiwan. As the quality of the tea was recognized by the market, the cultivation of High Mountain Oolong expanded, with Lishan, Ali Shan, and Shanlinxi recognized as the three major High Mountain Oolong tea regions in Taiwan.
Another high mountain, Dahuoling in central Taiwan, also began tea cultivation in the 1980s. Due to its excellent quality, it has become one of Taiwan’s highest-altitude and best-quality tea regions. Because Dahuoling reaches an altitude of 2,600 meters, its superior tea quality led to the spread of the term “High Mountain Tea” from this region.
Why is High Mountain Oolong Tea So Popular?
High Mountain Oolong Tea is favored by tea enthusiasts for several key reasons:
- Refreshing and Sweet Flavor: The high-altitude environment causes the tea leaves to grow more slowly, reducing bitterness and increasing sweetness, resulting in a rich and smooth taste.
- High Endurance in Brewing: Due to thicker tea leaves, the tea brew is rich and can be steeped multiple times, making it perfect for savoring slowly.
- Unique Mountain Aroma: The different tea-growing regions, with their unique soil and climate conditions, create distinct aromas and flavors, such as orchid fragrance, osmanthus fragrance, and peach scent, which is one of the charms of High Mountain Oolong Tea.