Taiwan
Oolong Tea
Spring & Winter
Partial Fermentation & Roasting
Gao Shan Wu Long, meaning 'High Mountain Oolong,' refers to premium oolong teas grown at elevations above 1,000 meters in Taiwan. Known for their delicate, floral aromas, smooth, mellow flavors, and clean, refreshing finishes.
Gao Shan Wu Long (高山烏龍), literally translating to "High Mountain Oolong," refers to a category of premium oolong teas produced in Taiwan at elevations exceeding 1,000 meters (3,280 feet). The term "Gao Shan" (高山) means "high mountain," highlighting the crucial role of altitude in the tea's unique character.
These high-altitude tea gardens experience cooler temperatures, frequent cloud cover, and significant temperature differences between day and night. These conditions slow the growth of the tea plants, leading to the development of more concentrated flavors, complex aromas, and a distinctive "Yan Yun" (mountain韵) or mineral character.
Gao Shan oolongs are typically made from cultivars like Qingxin Oolong (青心烏龍) or Jin Xuan (金萱). The processing can vary from light to medium oxidation and roasting, resulting in a wide range of flavors, but generally characterized by a smooth, mellow, and sweet profile with floral or fruity notes.
Delicate, floral, fruity, clean
Smooth, mellow, sweet, complex
Clean, refreshing, with a lingering sweetness
The cultivation of tea at high altitudes in Taiwan began in earnest during the 20th century. Farmers recognized that the cooler, misty conditions of the mountains were ideal for growing high-quality tea.
Specific regions like Alishan (阿里山), Lishan (梨山), and Shan Lin Xi (杉林溪) became renowned for their Gao Shan oolongs. The unique microclimates of these areas, combined with traditional oolong processing techniques, created a distinct style of tea.
Gao Shan oolongs quickly gained a reputation for their exceptional quality and are now considered among the finest oolongs produced in Taiwan, commanding high prices and international acclaim.
"Gao Shan Wu Long captures the pure essence of Taiwan's high peaks in a cup." — Ancient Tea Saying
Beginnings of high-altitude tea cultivation in Taiwan.
Development and recognition of specific Gao Shan regions.
Rise in domestic and international popularity.
Global recognition as premium oolong teas.
Leaves are hand-picked, typically consisting of 2-4 leaves and a bud (ya shao 芽梢). The timing, often in spring (pre-Qingming) or winter, is crucial for optimal quality. The high altitude and cool climate slow growth, concentrating flavors.
Fresh leaves are spread out and allowed to wilt slightly, reducing moisture content and making them pliable for the next steps. This can be done under the sun or in controlled indoor conditions.
The leaves are gently shaken or tumbled, bruising the edges slightly. This initiates controlled oxidation (fermentation), a key step in oolong tea production, developing the flavor and aroma precursors.
Heating halts the oxidation process at the desired level, preserving the developing flavors and aromas.
The leaves are rolled to shape them and further break down cell walls, concentrating the flavors.
A crucial and often repeated step for oolong teas. The tea is roasted over charcoal or electric heat at specific temperatures for extended periods. For Gao Shan teas, the roasting level can vary from light to medium, depending on the desired style, contributing to the tea's stability and final flavor profile.
Traditional Processing
"The soul of Gao Shan Wu Long is shaped by the cool mountain air and the craftsman's skill." — Master Tea Maker
Use water at 85-95°C (185-203°F). Adjust based on desired style (lighter for delicate, higher for fuller).
First infusion: 10-30 seconds. Subsequent infusions: Increase time gradually.
Use 5-8 grams of tea per 100-150 ml of water (Gongfu style).
Use soft, filtered water for the purest taste.
Use to enhance the tea's flavor profile.
Gongfu style allows appreciation of flavor evolution.
Focus on the smooth, mellow, and floral notes.
Suitable for any time of day, especially enjoyed for its elegance.
In TCM, Gao Shan Wu Long, as a partially fermented oolong tea, is generally considered to have a neutral or slightly warm nature with sweet properties. It is believed to aid digestion, promote urination, and clear heat.
Its balanced nature makes it suitable for various constitutions, particularly recommended for supporting digestion and general well-being.
Like other oolong teas, Gao Shan Wu Long contains polyphenols (including catechins and theaflavins), caffeine, and L-theanine. The partial fermentation process creates a unique profile.
Research suggests that oolong tea consumption may support weight management, cardiovascular health, bone health, and provide anti-inflammatory and anti-oxidative benefits.
Contains polyphenols that may help fight free radicals.
Caffeine and L-theanine provide focused alertness.
May support healthy cholesterol and circulation.
Can aid in boosting metabolism.
Traditionally used to promote healthy digestion.
Natural compounds may help reduce harmful bacteria.
| Nutrient | Amount | Daily Value* |
|---|---|---|
| Calories | 0 | 0% |
| Caffeine | 30-50mg | 6-10% |
| Antioxidants (Polyphenols) | Moderate-High | Significant |
| L-Theanine | Moderate | Beneficial |
| Vitamin C | Trace | Minimal |
| Fluoride | Moderate-High | Supportive |
*Percent Daily Values are based on a 2,000 calorie diet. Individual needs may vary.
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Gao Shan Wu Long, meaning 'High Mountain Oolong,' refers to premium oolong teas grown at elevations above 1,000 meters in Taiwan. Known for their delicate, floral aromas, smooth, mellow flavors, and clean, refreshing finishes.
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Wenshan Baozhong, a light oolong tea from the Wenshan region in Taiwan, is known for its floral, delicate aroma, light body, and a clean, refreshing finish.
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