In Taiwan, "high mountain tea" is defined as tea grown at an elevation of 1,000 meters or higher. To better understand the impact of elevation on tea plants, we’ll take you on a journey to this same elevation in Oregon in our upcoming YouTube video. At 1,000 meters (equivalent to 3,280 feet), the unique climate and terrain create a tea unlike any other.

What Makes High Mountain Tea Special?

The high-altitude environment offers a variety of climate benefits that directly enhance the quality of the tea:

1. Cooler TemperaturesThe cooler mountain air stresses the plant and slows leaf growth, concentrating flavors and aromas in the leaves.
2. High Humidity and MistThe frequent mist reduces sun exposure, producing sweeter, less astringent tea leaves.
3. Rich SoilThe mountains of Taiwan were formed from oceanic bedrock, creating nutrient-dense soil. This contributes not only to tea’s antioxidant profile but also introduces trace amounts of sodium—naturally balanced by potassium in the tea leaves. Unlike processed sodium (e.g., table salt), plant-derived sodium combined with potassium helps regulate blood pressure and promote cardiovascular health.

Famous High Mountain Oolong Regions

Taiwan’s renowned high mountain oolong regions include:

• Ali Shan
• Shan Lin Xi
• Li Shan
• Yu Shan (Jade Mountain)
• He Huan Shan

These areas are synonymous with premium-quality oolong tea, each offering distinct flavor profiles and aromas.

A Tea Plant’s Struggle and Triumph

The harsh conditions of high mountain environments force tea plants to draw deeply from their internal reserves, producing tender, nutrient-dense leaves. The fresh growth, hand-plucked to make tea, reflects the plant's resilience. This natural struggle imparts an unmistakable vitality to the tea—something tea drinkers often describe as Qi (energy).

Brewing a cup of high mountain oolong in the crisp, misty morning air of these mountain regions is a truly transformative experience. For me, it whispers, Everything will be all right.

The History of High Mountain Tea

Tea cultivation in Taiwan dates back to the Qing Dynasty (1683–1895), when immigrants from Fujian and Guangdong brought tea seeds and plants to the island. Initially, cultivation was concentrated in lowland areas like Muzha and Pinglin.

The practice of growing tea at higher altitudes began during the Japanese colonial era (1895–1945), when the Japanese encouraged high-altitude cultivation for black tea production. Experimental tea gardens were established in areas like Sun Moon Lake and Ali Shan. However, the true boom of high mountain oolong tea occurred in the 1970s and 1980s, as Taiwanese farmers focused on quality over quantity. Regions like Li Shan and Shan Lin Xi became world-renowned, and today, high mountain oolong is celebrated as one of the finest teas globally.

Why All the Fuss?

The decision to grow tea at higher altitudes in Taiwan wasn’t arbitrary. It’s backed by clear benefits:

1. Reduced Bitterness and AstringencyCooler temperatures and frequent fog mellow the tea’s flavor.
2. Enhanced Flavor and AromaSlower-growing tea plants concentrate their natural compounds, leading to richer teas.
3. Nutrient-Rich SoilThe volcanic and oceanic origins of Taiwan’s mountains enhance the tea’s complexity.

Exploring the Energy of High Mountain Tea

During a tasting session with a tea master, we sipped several oolongs while discussing Qi—the elusive energy or spirit of tea. The master asked, Which Taiwanese tea do you think has the strongest Qi? After a moment of hesitation, I answered, I don’t know.

His response? Da Yu Ling—grown at one of the highest elevations in Taiwan. It makes sense. High mountain tea offers an otherworldly experience, almost as if the tea itself channels cosmic energy to uplift the drinker.

Brewing high mountain oolong is like watching the first rays of sunlight pierce through the darkest clouds. It awakens the soul, offering a sense of peace and freedom—something only tea grown at such heights can deliver.