Collection: Mountain Green Tea

High-Mountain Green Tea: Nourished by Mist and Clouds, A Poem of Landscapes on the Tongue

Above 800 meters in elevation, where mist and clouds weave through the mountains, time flows differently. Here, the dramatic shifts between day and night temper the tea leaves, while the mountain fog gently bathes each tender sprout. High-mountain green tea matures in nature’s cellar, preserving sunlight, dew, and the essence of wild landscapes within its tightly curled emerald leaves.

When 95°C spring water awakens the tea, a miniature landscape unfolds in the cup. The liquor shimmers like young willow shoots in early spring, its aroma blooming like an orchid in a secluded valley. The first sip carries the crispness of dewdrops rolling off lotus leaves, while the lingering sweetness whispers like a breeze through bamboo forests. This is the celestial nectar from the closest tea gardens to the sky—each infusion a conversation with the clouds.

Tasting Guide:

Observing Form & Color:

·         Premium high-mountain green tea has tightly rolled, slender leaves with a dark green hue dusted in silvery down (visible white hairs).

·         The dry leaves emit a fresh, cool fragrance reminiscent of young chestnuts and rain-drenched moss.

·         After brewing, the unfurled leaves reveal a gradient of greens—tender jade, yellow-green, and a luminous glow.

Savoring the Aroma:

·         Hot sniff: A crisp, floral note reminiscent of wild mountain blossoms (like ginger lily or spring orchid).

·         Warm sniff: A middle layer of roasted bean aroma and subtle umami, akin to nori seaweed.

·         Cool sniff: A lasting honey-like sweetness lingers in the empty cup.

Tasting the Flavor:

1.      First sip: A silky texture glides over the tongue, with umami compounds creating a delicate tingling sensation.

2.      Second sip: A cooling mint-like freshness emerges in the throat, while the mouth waters like a mountain spring.

3.      Third sip: The aftertaste carries wild, earthy notes—young bamboo shoots, fiddlehead ferns—followed by a rock sugar sweetness.

Evaluating the Leaves:
High-quality high-mountain green tea withstands 5-6 infusions. The fully expanded leaves should show:

·         Thick, supple texture with feather-like vein patterns.

·         Fine serrated edges (a signature of high-altitude tea plants).

·         "Dragonfly head" bud tips, indicating skilled hand-rolling.

Brewing Tips:

·         Premium grade: 92°C (let boiled water rest 3 minutes).

·         First grade: 95°C (to extract deeper flavors).

·         Pouring method: Spiral along the cup’s edge to avoid scalding delicate leaves.

Storage Secrets:

·         Store in airtight tin away from light (avoid fridge condensation).

·         Pairing suggestion: Pine nuts or pecans enhance the tea’s natural sweetness.

This leaf from the clouds awaits discerning palates—with each steep, it recreates the mountain’s dawn and dusk in a cup.