High mountain tea is a lightly fermented, partially fermented tea, belonging to the light-aroma type of spherical oolong tea. It has a tightly rolled, spherical appearance, with a vibrant emerald green color. The tea liquor is honey-green or honey-yellow, full-bodied, smooth, and delicate, with a medium-thickness. The initial taste is moderately fresh, transitioning to moderate sweetness, then a slightly salty aftertaste, with a sweet finish that lingers in the throat. It also possesses a rich, smooth throat feel and excellent delicacy. The aroma is delicate, reminiscent of budding jasmine, fresh grass, cane sugar, and a hint of milk, making it a distinctive Taiwanese tea that emphasizes both aroma and flavor. If grown in tea gardens above 1,000 meters altitude, the cool mountain climate, frequent morning and evening fog, and shorter average daylight hours result in lower levels of bitter components such as catechins in the tea buds and leaves, while increasing the content of components contributing to sweetness, such as theanine and soluble nitrogen. Furthermore, the buds and leaves are soft, thick, and high in pectin.
Hot brewing method:
Teaware: Yixing teapot, white porcelain teapot or white porcelain gaiwan, glass teapot (must be warmed before use). The tea-to-water ratio for hot brewing is 1:50, which can be adjusted according to personal taste. Alternatively, use 4-6 grams of tea leaves to brew 150cc of hot water (100°C boiling is ideal). The first infusion should be about 60 seconds, the second 50 seconds, and each subsequent infusion should be increased by 10 seconds.
Cold brewing method:
The secrets to making perfect cold brew tea are in these 3 points! Although cold brew tea is simple to make, there are still a few key steps to pay attention to.
Here are 3 key points:
1. The ratio is very important. It is recommended that the ratio of tea leaves to water be 1 gram: 100 ml. If you want a stronger flavor, you can increase it to 2 grams: 100 ml. Adjust according to personal preference (the minimum amount is 3 grams to make cold brew tea).
2. Time is crucial. Cold-brewed tea needs to be left to steep for at least 8 hours. Refrigerating it allows the lower water temperature and longer steeping time for the tea aroma to fully release. After 8 hours, take it out and taste it. If it's too weak, chill it for another 2-4 hours. If it's just right, remove the tea leaves to avoid over-extraction. If this is inconvenient, you can leave it in. Your cold-brewed tea is now ready!
3. Drink cold-brewed tea as soon as possible; it is best to drink it immediately after preparation to enjoy its best flavor.
