It's All About Tea — high mountain tea

Oolong is one of the most diverse categories of the Six Types of tea. While some oolongs are bright, floral, almost green in character, others are dark, roasted, full-bodied and taste closer to black tea. Oolong teas encompass a broad spectrum of flavors, aromas, and mouthfeels.

If you’ve tried a few oolongs before, you’ve probably noticed that Chinese and Taiwanese teas often feel very different. Wuyi Rock Tea doesn’t taste or look anything like Ali Shan oolong from Taiwan, and Anxi Tie Guan Yin is very different from Phoenix Dan Cong. 

In this article, we’ll look at how certain factors like elevation, oxidation and roasting can influence the taste of oolong, and explore the major production areas in China and Taiwan. By the end, the differences between oolong styles will make more sense, and you’ll have a clearer picture of why each oolong tastes the way it does. (Read more)

High Mountain Tea (Gao Shan Cha – 高山茶) is something special in the world of teas, standing out distinctly when compared to Tai Di Cha (台地茶) – Lowland Tea or Plantation Tea. High Mountain Tea, growing in challenging, high-altitude conditions, develops a character and exceptional qualities, earning it a place of honor in the tea community. These harsh, rugged terrains often appear unwelcoming, making High Mountain Tea literally fight for its life. In a long process of adaptation and evolution, the Gao Shan Tea developed a number of techniques, that helped it not only survive but thrive, drawing from the land and weather to offer flavors and aromas that are a class apart. 
 

So, let's explore more about these fascinating teas and the lands they come from. We'll discover High Mountain Tea's fight for survival and how it turns it into a top tea. (Read More)

Tea is deeply embedded in Taiwan’s culture. Children often start drinking tea at a young age and can distinguish between various Taiwanese tea varieties. Although nowadays, bubble tea shops are taking the way to a more slow habit of drinking tea – Gong Fu Cha.

Nevertheless, most bubble tea shops still serve decent-quality tea stocked from one of the island’s numerous tea farms. If you are at a bubble tea shop and want to experience the quality of the tea, simply order it without milk, toppings, or sugar, and you will see just how good it is, even on its own.

Taiwan is a mountainous island with high altitudes and ample rainfall. Perfect for growing high-quality tea! Tea grows everywhere on the island. You are bound to stumble upon a tea farm growing regional varieties from the north to the south. Indeed, each part of the country is known for its own distinct tea variety and takes pride in its farms and growing techniques. Let’s go over some of Taiwan’s most famous teas! (Read more)

Years before tea became a standard beverage in Europe and North America, Chinese tea merchants created the myth of "Monkey Picked Tea."

At the time, tea for westerns was a wonder. They loved the unusual and exquisite taste. However, tea took so long to make its journey from China to Europe and North America. Most people were utterly clueless about how tea was grown and processed.

One myth that did prevail and kept tea drinkers interested and craving more tea was that the tea was picked by brilliant and well-trained monkeys. (Read more)

For hundreds of years, tea drinkers have prized leaves cultivated at high elevations. In almost every category, elevation can mark the distinction between a good tea and an exceptional one.

The elevation at which a tea plant is growing influences almost every aspect of its development process; from aroma and flavor to nutritional value. (Read more)