High Mountain White Tea

High Altitude and Wild Tea Garden
Altitude plays a crucial role in determining the quality of tea. In general, the higher the altitude, the better the tea, assuming other conditions remain the same. With greater elevation, the aftertaste becomes more distinct, the fragrance intensifies, the clarity improves, and the taste becomes finer. This is true not only for tea but for other crops as well.
The tea used for High Mountain White Tea grows naturally on a mountain at an altitude of around 2300m, more than an hour's walk from the nearest village. Many tea garden where abandoned over for 30 years ago when the owner left to the promising jobs in Shanghai, Guangzhou and the huge manufacture centres of China.  This allowing the tea garden to return to their wild state. The tea trees grow among various other plants. Due to the distance from the village, no other farmers took over the land, leaving it untouched. Although the tea trees are not large because of the high altitude and wild conditions, each one is over 100 years old.

Muscatel Flavor Formed by Leafhoppers
In the wild tea garden, numerous surrounding plants create a rich habitat for various insects, including leafhoppers that favour tea leaves. When these leafhoppers feed on the tea leaves, the leaves turn yellow, much like a banana peel, and release a subtle muscat-like aroma, referred to as Mi Xiang (Muscatel Flavor).
However, in its fresh state, the muscatel flavor is quite mild, offering a refreshing, sweet grape-like fragrance instead. From experience, brewing the tea with cold water enhances its deliciousness, and it gives off an aroma similar to that of perilla leaves.
Aged Aroma Formed Over Several Years
As High Mountain White Tea ages, the Mi Xiang becomes more distinct, gradually evolving into a fragrance similar to that of Oriental Beauty. White tea ages more rapidly than raw pu-erh, with the aged aroma emerging within just a few years.
To facilitate this transformation, it is essential to store the tea in an oxygen-free environment. We package the tea in oxygen-free packaging, allowing it to mature and develop a deep sweetness over time.