High mountain tea, refers to the tea produced in the tea garden at an altitude of more than 1000 meters. High mountain tea does not mean the tea produced in one certain area, but is a relative concept to ground tea.

The origin of high mountain tea

High mountain tea originates in Taiwan. In early years, most tea is planted in areas at an altitude of below 800 meters. In 1980, a fruit grower in LiShan brought tea seedlings and planted them in mountain areas at an altitude of 2500 meters. It was unexpectedly found that the quality of high mountain tea was very good, which gradually drove the tide of high mountain tea. Taiwan high mountain oolong tea was becoming more and more popular in 1990, becoming the most representative tea in Taiwan.

Planting and production

The main producing area of high mountain tea is in the central part of Taiwan, at an altitude of 1000 meters to 2500 meters, including LiShan Mountain, AliShan Mountain and Shan Lin Xi. Every year only harvest spring tea and winter tea. Although high mountain tea is popular, due to limited high mountain land and slow growth of tea leaves, the yield is not too much.

Characteristics of high mountain tea

The high mountain environment in Taiwan is cold, cloudy and with short average sunshine. Therefore, the bitter ingredients such as catechin contained in tea are reduced. During the daytime, the temperature in high mountain ranges up to 30 degrees Celsius and drops to minus 10 degrees Celsius at night. Due to large temperature difference between day and night, the tea is thick and the sweetness is also improved.