Steeping Tip: 2 teaspoons of tea for 6 oz of FILTERED hot water (180° - 190° F), 1st steeping (4 minutes), re-steeping 3 times
High mountain tea refers to the tea produced from a tea plantation that is at least 1,000 meters (3,280 feet) above sea level. High mountain regions in Taiwan include Alishan, Yu Shan, Hsueh Shan, and Taitung mountain ranges. Tea from Alishan Mountain is the most known and representative of Taiwanese high mountain tea. [Further info: tea production area and elevation across Taiwan]
Tea leaves of high elevation grow slower, smaller, contain more Pectin and are thicker than those of lower elevation due to exposure to more mist, less sunlight and greater change in temperature between day and night.
Tea-making process: hand-plucked fresh leaves - solar withering - indoor withering - hand tossing - machine stirring - setting for oxidization - fixation - rolling- first drying - ball rolling - second drying - manual removal of stems without leaves - packaging. (Note: Stems aren't removed until the end because the aroma they contain helps to increase aroma of the tea. No flavoring or fragrance is added or blending of any sort during the whole process. The tea's aroma and flavor results in the interaction between the soil, climate, tea cultivar, eco-system in and around the tea plantation.) [Further info: tea-making processes]
Storage: to best preserve the tea's nutrients and taste, please use a dry, air-tight, light-blocking food storage container and avoid place the container in a humid, hot and sunlit area.