High mountain tea (known in Chinese as Gao Shan Cha) refers to tea leaves harvested and produced in tea gardens at elevations above 1,000 meters. Because of the high altitude and slower growth rate, high mountain tea has lower bitterness and astringency. Emerging in the 1980s, it has captivated tea lovers in Taiwan for over two decades and has even become Taiwan’s most renowned tea, a true testament to its exceptional quality.
Characteristics of High Mountain Tea
High mountain tea is so popular primarily because the lower growing temperatures, wider diurnal temperature range, and slower growth reduce the bitterness in the leaves while enhancing their natural sweetness. In addition, the tea produced in each mountain region has its own distinct flavor profile, unique aromas, and a characteristic “mountain flavor” (Shan Tou Yun).
In terms of processing, high mountain tea is typically lightly fermented. The biggest difference compared to lowland oolong tea is that high mountain tea is often lightly roasted or left unroasted. In Taiwanese tea culture, unroasted tea is called “raw tea” (sheng cha), while medium and heavy roasts are called “ripe tea” (shou cha). High mountain tea is made into raw tea to prevent heavy flavors from masking its unique mountain character. Therefore, the higher the elevation of the tea region, the less likely it is to be roasted, allowing drinkers to experience the tea’s most distinctive and pure essence.
Introduction to High Mountain Tea
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