This High Mountain Oolong is cultivated in pristine natural surroundings at 1,400 metres on the steep mountain slopes of La La Mountain in Taiwan. This mountain is renowned as one of the finest terroirs for High Mountain Oolong in Taiwan – and indeed worldwide – located on the border between Fuxing District in Taoyuan and Wulai District in Taipei.
The landscape surrounding the tea gardens is made up of idyllic forests, famous for their ancient giant trees, some between 500 and 3,000 years old. Owing to this unique natural heritage, large parts of La La Mountain have been protected as a nature reserve since 1986. The tea-growing region lies within the influence of the monsoon climate and is distinguished by high annual rainfall combined with intense sunshine. The average annual temperature is around 20°C.
Despite the subtropical climate, the significant temperature variation between day and night creates ideal conditions for tea cultivation. The isolated location, low population density, and limited agricultural activity contribute to exceptionally high air and soil quality. The tea farmer cultivates these High Mountain Oolong teas exclusively according to the highest ecological and sustainable standards and has been officially certified in Taiwan for this commitment. The tea is grown entirely without chemical substances on nutrient-rich humus soils.
These unique natural conditions, combined with the farmer’s precise craftsmanship, give the Oolong its distinctive flavour and aroma.
The tea leaves are hand-picked in mid-May and carefully selected for further processing. The production of the raw tea then follows these stages:
| 1 | Sun withering (approx. 1.5 hours): the freshly picked leaves are withered beneath glass using the warmth of the sun to reduce moisture content and initiate the first, light oxidation phase. The leaves are turned one to three times to slow and carefully control oxidation. |
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| 2 | Indoor withering (approx. 7–9 hours): after sun withering, the leaves are moved indoors for further withering. Initially spread out evenly, they are later gathered into thicker layers. To encourage evaporation and fermentation, the leaves are gently tossed twice and more vigorously agitated twice. Small tears, particularly along the leaf edges, allow cell sap to escape. Enzymes and polyphenols within the leaves react with oxygen, gradually advancing oxidation and initiating fermentation. |
| 3 | “Big Waves Stirring” (approx. 8–15 minutes): the leaves are vigorously agitated, partly by machine and partly by hand, deliberately breaking down the plant cells more intensively and accelerating oxidation. |
| 4 | Fermentation (approx. 3–4 hours): the leaves are piled into layers around 5cm thick to retain warmth and encourage the fermentation process. |
| 5 | "Kill-green" stage (approx. 8 minutes at 78°C): the leaves are heated in the oven to halt oxidation and fermentation completely, preserving the desired flavour profile. |
| 6 | Rolling in a ball-rolling machine (approx. 2 minutes): the leaves are rolled using a rotating ball mechanism that further breaks down the leaf structure, releasing cell sap across the leaf surface and contributing to the tea’s distinctive aroma. |
| 7 | Ball cloth rolling: the leaves are pressed, rolled, shaped into pearls, and dried inside a cloth sack secured within a clamp fitted with a rotating base plate. |
| 8 | Drying (approx. 10 hours): the tea is dried in the oven at temperatures below 80°C until the moisture content falls below 3%. The drying and ball cloth rolling stages are repeated several times over this period. |
| 9 | Roasting: finally, the tea is roasted at temperatures between 85°C and 120°C, depending on the desired roast level. |
Oolong tea is briefly fermented and carefully monitored during production. The partial fermentation produces Oolong's particular aroma and taste.
Single Origin
This tea comes exclusively from the above-mentioned tea farm on La La Mountain, sourced directly from the tea farmer.
