High-mountain tea

High-mountain tea is a type of tea that is grown in high-altitude regions, typically above 1,000 meters (3,300 feet). The unique environmental conditions at these altitudes contribute to the distinct flavor and quality of high-mountain tea.

History

The cultivation of high-mountain tea began in the Tang Dynasty in China, where tea plants were grown in the high-altitude regions of Yunnan Province. The practice spread to other regions in Asia, including Taiwan and Japan, and eventually to other parts of the world.

Cultivation

High-mountain tea is grown in regions with high altitudes, cool temperatures, and abundant rainfall. These conditions slow the growth of the tea plants, allowing them to develop a deeper flavor and aroma. The tea leaves are typically hand-picked and processed using traditional methods.

Varieties

There are several varieties of high-mountain tea, including Oolong, green, and black teas. The most famous high-mountain tea is probably the Oolong variety from Taiwan, known as Alishan tea or Dong Ding tea.

Health Benefits

High-mountain tea is rich in antioxidants, which can help to prevent damage to the body's cells. It is also believed to aid in weight loss, improve heart health, and boost the immune system.

See Also

• Tea culture
• Tea processing
• List of Chinese teas