High mountain tea refers to any tea grown in the alpine tea zones, higher than 1000m above sea level in Taiwan. One reason for such teas to be preferred is the belief that the air at this altitude is less polluted.
Taiwan's unique island geography - high mountain ranges at its center with high humidity and natural precipitation - makes it a most suitable environment for growing tea.The finest quality and grade of oolongs are mostly high mountain oolong which means the tea that grows from 1000 meters above sea level to approximately 2600 meters. As a matter of fact, growing tea on high mountain areas costs much more than planting on low altitudes
Tea cultivators choose the mountain seeking areas with "high energies," areas with an appropriately high level of exposure to the sun, the moon, and the mountain climate, from which sources the grown tea adsorbs its energies. This "energy" manifests itself through the aroma and flavor of the High Mountain Tea, which is appreciated with specialty, particularly porcelain, tea-drinking utensils.
popular representatives of Taiwan high mountain teas include Dayuling Oolong, Li Shan, Shanlinxi Oolong, Alishan Oolong and Wuling Oolong
Dong Ding oolong, Dòngdǐng (凍頂)
The name means Frozen Summit or Ice Peak. Dong Ding is a mountain in Nantou County, Central Taiwan. This is a tightly rolled tea with a light, distinctive fragrance.
Oriental Beauty, Dōngfāng Měirén chá (東方美人茶)
The name means Oriental Beauty. Also known as White Tip Oolong Bai Hao Oolong. This tea is tippy (the leaves frequently have white or golden tips), with natural fruity aromas, a bright red appearance and a sweet taste.
Alishan oolong, ālǐshān chá (阿里山茶)
Grown in the Alishan area of Chiayi County, this tea has large rolled leaves that have a purple-green appearance when dry. It is grown at an elevation of 1,000 to 1,400 metres. There is only a short period during the growing season when the sun is strong, which results in a sweeter and less astringent brew. It produces a golden yellow tea which has a unique fruity aroma.
Lishan oolong, Líshān (梨山)
Grown in the north-central region of Taiwan, this tea is very similar in appearance to Alishan teas, and is often considered to be one of the best teas from Taiwan. It is grown at an elevation above 1,000 metres, with Dayuling, Lishan, and Fusou being the best known regions and teas of Lishan.
Pouchong, (Bāozhǒng chá) (包種茶)
Also romanized as Bāozhǒng, the lightest and most floral oolong, with unrolled leaves of a light green to brown color. Originally grown in Fujian it is now widely cultivated and produced in Pinglin Township near Taipei, Taiwan
Dongfang meiren tea (oriental beauty tea), also marketed as white tip oolong tea, is a heavily fermented, non-roasted, tip-type oolong tea produced in Hsinchu County, Taiwan.
The oriental beauty is 70% fermented, and hand picked 1 bud with 2 leaves of Chin Shin Da Pan to produce the high Class tea of oriental beauty. The tea leaves with white tip, so it is also called white tips tea. The more white tips with tea leaves, the higher the price of teas is. The tea gardens of oriental beauty teas are located in the elevation of about 300~800 meters, and have enough humidity and sufficient sunshine, so there’s no pollution for the growth of the tea.
The tea is unique in the world, so its price is higher. And the tea only have summer tea, so it is rare in production.
It tastes like black tea, but it has unique honey aroma and the tea brew is bright amber color. The most interesting thing about the Oriental Beauty is the tea leaf must be bit by the little tea bug (the Jacobiasca Formosana insect). After being bitten, the green leaves lose photosynthetic ability and transform into a golden-yellow color. Only after this process, does the Oriental Beauty Oolong possess its unique honey aroma.
Dongfang meiren is brewed with lower temperature water (80°C–85°C) than is typical for other oolongs. It also requires a longer brewing (1–2 minutes for the first pot and then longer for subsequent brewings). Like other oolongs, the leaves can be steeped multiple times.
Taiwan milk oolong tea belongs to the improved variety of Taiwan oolong tea. It is a kind of semi-fermented tea, which is developed from the green tea and black tea. And its quality also is between the green tea and the black tea. It is known as “green leaf with red edging”, with stong taste of black tea and delicate fragrance of green tea. It needs to be brewed by high temperature water. The tea color shows orange, and it tastes mellow and sweet with natural elegant milk fragrance. At the first time of brewing, you will smell the warm fragrance. At the second time, you should smell the tea fragrance. And the third time, the fragrance will last long.;Milk fragrance adds tea fragrance.If you deguster the tea patiently and quietly, you also will smell the light orchid fragrance.
“Jin Xuan milk Oolong” is the best quality in Taiwan’s teas. And it is one of the popular top grade tea in Taiwan.
How to Prepare Milk Oolong Tea:
Heat water to 90c (add a little cool water to the cup with boiling water to reduce temperature) and add one teaspoon loose leaf tea per cup (apprx. 8 ounces). Infuse the tea leaves for 1-2 minutes depending on taste preference. May be infused 3-5 additional times.
Pouchong or light oolong, it is a lightly fermented (oxidized) tea, twist shape, with floral notes, and usually not roasted, somewhere between green tea and what is usually considered Oolong tea, though often classified with the latter due to its lack of the sharper green tea flavours. It is produced mainly in Fujian, China, and in Pinglin Township near Taipei, Taiwan.Its name in Chinese, refers to a practice of wrapping the leaves in paper during the drying process that has largely been discontinued due to advancement in tea processing. At its best, Pouchong gives off a floral and melon fragrance and has a rich, mild taste.
Usually around the end of March, begins picking of this famous Taiwan "spring tea"Pouchong is a popular choice with producers of scented tea, with rose pouchong a particular favourite.
Wenshan pouchong tea in the fermentation of 15% to 20%, and is the lightest level of Taiwan’s tea fermented oolong tea.
Together with green tea, oolong tea, and black tea, Pouchong tea has been shown to have antioxidant activity and antimutagenic properties. Tea catechins are important antioxidants and one study found Pouchong tea to have over three times the amount of these compounds relative to black tea, although it was found to have less than green or oolong teas.
Tung-ting, also known as Dongding, is an Oolong tea from Taiwan. The original leaves were taken from a much older tea plant in China's Wuyi Mountains in Fujian Province. The name "Dongding" means "Frozen Summit", which is the name of the mountain in Taiwan on which the original tea plants taken from the Wuyi Mountains were planted.
Dong Ding Oolong is usually made from the Qing Xing Oolong cultivar which is also grown and produced in other Taiwanese regions like Alishan, Lishan and San Lin Xi. It is predominantly picked by hand and generally can be harvested 4 times a year with Spring and Winter pickings the most favored.
On the degree of fermentation, there have different mildly fermented tea (about 20%), moderate fermented tea (about 40%) and severe fermented tea (about 70%). Dongding Oolong tea is fermented tea mild or moderate. Mildly fermented green tea may have severe fragrance. The leaves of Dongding Oolong are a little reddish on the rim and greenish in the middle. The tea soup has the color of orange, the smell of sweet osmanthus.
The defining characteristic of a good Dong Ding Oolong is the huo yun (喉韵) or the aftertaste in the throat which is achieved through the adroit roasting and expert control of the firing conditions. Dong Ding should have a deep, robust flavor and lingering aftertaste.