Gaoshan — high-mountain tea (高山茶, gāoshān chá)

Gaoshan cha (高山茶) means high-mountain tea. In the Taiwanese tea trade, it generally refers to tea grown from around 1,000 m upwards, most often oolong. It is not a cultivar name.

Alishan and Lishan are well-known regional names. Altitude, weather, slope aspect, cultivar, season and processing still vary within each area. Cool conditions and cloud cover can affect leaf growth and composition, but do not guarantee creaminess, sweetness or superiority to lower-elevation tea.

Lightly oxidised, ball-rolled oolongs with floral notes are common, but other processing styles occur. Comparing a heavily roasted Dong Ding with a light high-mountain oolong reveals several differences at once, not just altitude. Use similar cultivars and processing styles for a closer comparison.

Ask about the garden, elevation, cultivar, harvest season and roast. Follow the producer’s brewing advice, or try water at 95–100 °C. Boiling water can work well too. Leave room for the leaves to open and adjust each infusion to taste.

Related teas

Chinese tea glossary