High Mountain Oolong is a premium variety of Formosa oolong, native to Ali Shan mountain region in Taiwan. Cultivated in mountain tea plantations, some as high as 8000 feet above sea level, High Mountain Alishan Oolongs grow in cool, cloudy, misty conditions. Just like fine wine estates, every fine Taiwanese tea plantation has its own microclimate – leading to its own unique yield of tea. The limited quantities in which they are produced, coupled with their slow growth rate, give High Mountain Oolongs their steep price tags.
What kind of tea is High Mountain Oolong?
High Mountain Formosa Oolong is a lightly oxidized and highly aromatic tea. It has a rich mix of vegetal and floral notes – a direct result of its slow growth in the misty mountain tea plantations of eastern Taiwan. Typically harvested in the spring, High Mountain Oolong leaves are picked as a composite of one bud and two or three leaves. Curled up into small balls when dry, the tea unfurls as soft, jade green leaves once brewed.
What flavor does Taiwan’s Ali Shan Oolong tea have?
There are two main tea cultivars from which Ali Shan Oolongs are typically produced. The Jin Xuan cultivar leads to a milky, buttery texture in the tea. The Qing Xin variety has a bolder taste that is fruity and floral rather than milky or creamy. Then again, Ali Shan teas take on new layers of flavor and depth when they are toasted. The specific fruity flavor in your batch of High Mountain Formosa Oolong will depend on its tea cultivar, the plantation it comes from, and the specific microclimate it encountered during cultivation, harvest and processing. Commonly detected notes include peach, apricot, raisin and orchid.
Tasting notes and reviews
High Mountain Oolong makes for a brisk, fragrant sip, with a characteristic sweet aftertaste. It lies on the “greener side” of the oolong spectrum, on account of its light oxidation level. Predominantly “floral” at first, it develops “buttery” notes by the second or third steeping, finally settling into an “earthy” taste by the seventh or eighth iteration. Generally considered “light and refreshing”, High Mountain Oolong is a popular and “enjoyable everyday tea”. Those who prefer stronger, toasty aromas and notes in their tea, can find it a little too “mild and basic”, though.
- Best of loose leaf High Mountain Oolongs last through multiple infusions (up to 7-8 of them), gradually changing in flavor from floral, to buttery, to earthy. Steeping it for too long can bring in elements of bitterness and astringency. You can make the most of the delicate flavor of the tea by limiting the amount of tea you steep to about a gram per 50ml of water. Do not use boiling hot water, let the water cool down to keep any bitterness at bay.
- Also try other types of Formosa Oolongs. From Oriental Beauty to Milk Oolong and Pouchong, Taiwanese oolongs are a world in themselves.