Sometimes, the best way to appreciate tea is simply to compare and enjoy the heck out of it. That’s what this post is all about—three distinct oolongs, all from the same magical place: Ba Gua Mountain (八卦山) in Nantou County, Taiwan.

Ba Gua isn’t one of Taiwan’s high-elevation growing areas—it sits around 100 to 200 meters above sea level. But don’t let the elevation fool you. This region has rich, fertile soil, and the teas grown here often showcase honeyed notes, the result of bug-bitten leaves that bring depth and sweetness.

The Teas

1. Ba Gua Mountain Mountain 

This is the lightest and least processed of the three. It has that signature honey note, soft floral tones, and a smooth, delicate character. It's the kind of tea that makes you pause and smile.

2. Roast Ba Gua Mountain

This one underwent a medium roast and leans more into the fruity, funky side. Richer, deeper, and more layered, this tea has matured beautifully, developing those complex, slow-building flavors that reward careful sipping.

3. Solstice Sunrise (Custom Roast)

This one’s special. It started as Ba Gua oolong, but I roasted it myself over several days, finishing just around the winter solstice—hence the name. The result is a crisp roast with warm, toasty edges and a soft fruity center. Think honey butter, dried rose, and a gentle tangerine zest.

Why These Teas Matter

All three teas are fantastic for aging. The fruity tones will deepen and evolve over time, making them ideal for storage if you enjoy watching your tea grow.

More importantly, they offer a chance to really learn how to taste. Comparing teas from the same region but with different roast levels lets you understand how processing influences flavor, and how the craftsmanship, soil, and cultivar can rival or even surpass the effects of elevation.

Side-by-Side Tasting: How To Do It

Whether you’re a tea buyer, a café owner, or just a curious tea drinker, here’s a simple way to compare teas like a pro:

1. Use identical brewing vessels (or at least similar ones).
   
   
2. Weigh out the same amount of leaf for each tea.
   
   
3. Use the same water temperature.
   
   
4. Brew for the same amount of time.
   
   

This creates a fair baseline and lets the teas speak for themselves.

I’ll link the inexpensive scale I use—it’s available on Amazon if you want to replicate this tasting method at home.

A Little Tour of Ba Gua Mountain

Ba Gua Mountain is as beautiful as it is productive. Rolling tea hedges, picturesque fields, and small processing facilities dot the landscape. It’s in Nantou County, which happens to be Taiwan’s top tea-producing region.

While it may not be as widely recognized as Taiwan’s famous high-mountain regions like Alishan or Lishan, the teas from Ba Gua offer something special: depth, elegance, and soul—all without the altitude.

What Elevation Really Does

Yes, high elevation adds stress to tea plants, which can lead to more refined flavor. But stress isn’t only created by altitude. Other factors include:

• Rainfall (or drought)
  
  
• Cold fog, which limits light
  
  
• Soil composition
  
  
• Temperature swings
  
  

These environmental pressures push the tea plant to draw from deep within—activating its inner tea soul to create those fresh, vibrant buds.

Tasting Notes from the Session

Here’s a quick hit of what came out in this tasting:

• Ba Gua Mountain: Smooth, floral, honeyed.
  
  
• Roast Ba Gua Mountain: Fruity, toasty, funky with mellow depth.
  
  
• Solstice Sunrise: Crisp roast, honey butter, cinnamon, and fruit—soft yet bright.
  
  

I recommend trying all three side-by-side. Brew them yourself and let me know which one you connect with the most. Leave a comment—I’d love to hear your take.