Taiwan High Mountain Tea

What Is High Mountain Tea?

High Mountain Tea refers to tea grown at elevations above 1,000 meters (3,300 ft). Anything grown below that elevation is considered lowland tea.

It’s important to know that “High Mountain Tea” does not refer to a specific tea plant variety. As long as the tea is grown in the mountains, it can be called High Mountain Tea. This means that different tea cultivars can be made into High Mountain Oolong, High Mountain Black Tea, or High Mountain Green Tea. In Taiwan, High Mountain Oolong is the most common.

Taiwan’s high mountains have large temperature differences between day and night and shorter hours of sunlight. These conditions make the leaves softer, sweeter, and more aromatic. Each growing region has its own “mountain character,” creating unique flavors in the tea. Combined with Taiwan’s mountainous terrain and skilled farmers, these conditions have made Taiwan’s High Mountain Tea world-famous.

3 Major High Mountain Tea Regions in Taiwan

Taiwan’s most famous High Mountain Tea regions are found in central and eastern Taiwan — mainly in Chiayi, Nantou, Taichung, and Hualien. These five regions produce teas with distinct characteristics:

Alishan High Mountain Tea
One of Taiwan’s most iconic tea regions. It oolong tea is famous for it floral aroma and soft milky fragrance.

Lishan High Mountain Tea
Another major tea region with cool weather and nutrient-rich soil. Lishan tea is famous for its fresh floral fragrance and light notes of fruit and cream.

Dayuling High Mountain Tea
Grown at elevations of over 2,200 meters, Dayuling tea is surrounded by forests and large temperature swings. This tea has a wild floral aroma, a hint of honey, and a rich, smooth taste.

What Unique Features of Taiwan High Mountain Tea

• Naturally Sweet, Smooth, and Not Bitter

One of the most famous characteristics of Taiwan High Mountain Tea is its smooth taste — sweet aftertaste, no bitterness. Compared to regular teas, it’s easier to drink and delivers a rich yet gentle flavor.

This is because most plants produce catechins and caffeine to protect themselves from strong sunlight, which also makes tea taste more bitter. But Taiwan’s High Mountain teas grow in misty, cloud-covered environments with very little direct sunlight. This reduces the compounds that cause bitterness, giving the tea its naturally sweet and mellow profile.

• Lower Caffeine Than Lowland Tea

Tea grown in lowland areas produces more caffeine to defend itself from UV rays. High Mountain tea, however, receives much less sunlight thanks to the constant fog. As a result, its caffeine content is naturally lower, making it less likely to affect sleep. Even people with sensitive stomachs can usually drink it in moderation without discomfort.

• Unique Aromas From Each Mountain Region

Water quality, soil composition, altitude, and microclimates differ from mountain to mountain. Even if the same tea cultivar is used, the flavor can vary dramatically depending on where it’s grown.

• Re-steepable 

Because the mountain climate is harsher, the tea plants grow slowly, producing leaves that are thicker and richer in natural pectin. This gives High Mountain Tea excellent durability — it can be brewed multiple times while still maintaining its flavor. Each infusion reveals different layers of aroma and taste.