The differences between Taiwan high mountain Oolong and normal Oolong tea

Oolong tea originated from the Wu Yi area of the Fu-Jian Province in south-eastern China over a thousand years ago. It has since been adopted and modified into various local specialties outside of Fu-Jian such as the Phoenix Single Bush of the Guang-Dong Province and the Taiwan high mountain Oolong of Taiwan.

Tea production is a multi-factor art and elements such as: tea plant species, area of cultivation, altitude of plantation, annual rain fall, sunshine and soil condition of the area all affect the production of the crops.The next stage of tea production is then determined by the skill put forth in the tea processing.

Taiwan high mountain Oolong is defined as Oolong teas produced in Taiwan on plantation at least 1000 meters above the sea level, rolled into semi ball/pearl shape and vacuum sealed. 

The classic conditions of these plantation are: low temperature, heavy mist/fog and short sun light periods. The tea leaves produced are typically low in Catechin (the source of bitterness and astringency), soft and thick with high level of Pectin. The dry leave are rich dark green in color. The tea brew is bright yellow, aromatic with silky and mellow texture and intense refreshing aftertaste.