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High-Mountain Tea
High Mountain Tea (Gaoshan or Gao Shan Cha in Chinese) is a type of oolong tea that derived from Mountain Tea, but is grown in higher elevation. High-mountain tea leaves are make up of the complete stem, including the bud, with 2 or 3 leaves that are twisted before brewing. By being grown and farmed 4,000 to 8,000 feet up the mountain, high mountain tea leaves have a richer and cleaner vegetal taste. There are two seasons which the leaves are picked in, both of which have their own distinctive tastes. In the winter, which begins in late October in some regions, the leaves have a rich mature taste with a stronger fragrance, whereas during the spring season, have a fresher taste due to the new season. Originally, brought over from China, they are a type of tea that is harvested slowly due to the lack of sunlight and location in which they are planted in. Despite this, they are able to benefit from both the humidity and rain in that geographical area. Generally, they are expensive, so Thailand and Vietnam have grown a lower quality, thus being much cheaper than the ones grown in Taiwan.

History and Culture
Oolong tea was first cultivated in the Fujian region in China, which started out as a cross between non-fermented green tea and fully fermented black tea. The popularity spread, and today, the Anxi County in China grows the most oolong tea, specializing in Tie Guan Yin tea. The plants were first brought over to the Nantou County in Taiwan from mainland China during the 17th century by Chinese settlers. Over time since settling, the Chinese migrants utilized Taiwan’s mountainous terrain to cultivate richer tasting tea. Those who have refined their taste for tea and become tea connoisseurs have been considered “cha ren,” or tea people.

Cha-yi or “tea art” is focused on savoring flavors and fragrances of tea. The process in to doing “tea art” requires the boiling of the tea. Then as it is warming up, white porcelain cups are being warmed up with hot water.

Preparation
Once harvested, the leaves that were handpicked from the branch of the tea plant then are then placed to dry and wither in the sunlight. This part is said to be done to then bring out the flavor of rose and/or jasmine. Once that is done, the tea is then rolled by hand and shaped through "low-level" oxidation. This part of the process is to get rid of the stronger tastes within the tea leaves. Once shaped, the tea will have become pearls or strips. To finally finish the oxidation process along with the overall process, the tea pearl or strips are then fired, or roasted at a high temperature. When being made into tea, hot water is poured into the container and immediately poured out. This process is known as the hot bath. This step washes the leaves from any residue, dust, or any contaminants that the leaves may have been exposed to earlier.

Varieties
Ali Shan /Ali Mountain: Considered to be the most common of the mountain tea series which is available and accessible to a majority of areas in the world. It is noted greatly for its more floral and fruity flavor. It is grown in Ali Mountain, Taiwan. The leaves are made into round pellets after little oxidation and look more greener than some of the other varieties of high mountain teas before oxidation. This type of tea differs from the rest from the added process of tossing, which is done to break up the cell tissue in the leaves. In addition, to give them their defining form through shaping, leaves are placed in a cloth bag then rolled.

Ali Shan LuZhu and Shan Ling Xi: Grown in altitudes above 2,000 meters, these teas are noted for their clear taste and very little astringency. Along with their fruity flavor, in which they uphold, they have a orchid floral fragrance. As they are a part of the high mountain tea series, their leaves are known to be in high content of pectin substances as indicated by their soft and thick leaves.

Li Shan /Pear Mountain: These teas are noted for their fruitiness. These teas are noted for their fruitiness. This tea can be found in the Jade mountain range, which is the highest mountain range in Taiwan. The leaves are grown between 1800 meters and 2650 meters above, guaranteeing the leaves a sweeter and richer taste. The leaves also grow thicker due to the climate.

Da Yun Ling Mountain: Grown in altitudes above 2,500 meters they are a premium tea that requires minimal processing. It results as a green oolong with a sweet clean unique flavor. Their leaves are noted to be small and soft. As their admired qualities is its content of nutritious substances, such as vitamin A and vitamin C, they have been desired through their sweet floral aroma.

Health Benefits
Since high mountain teas are part of a series of oolong teas, it will contain nutrients such as a antioxidants, polyphenols, vitamins A, C and E, and minerals.

One way it beneficial is that it improves stomach digestion, though antioxidants which help stimulate metabolism and improve it's function to break down foods. It does so by reducing acidity in the stomach with would reduce lead temporary conditions such as indigestion, stomach cramps and painful intestinal issues. Furthermore it would also improve function of the kidney to filter out toxins and wastes and would result in weight loss. Another benefit of drinking high mountain tea is its source of antioxidants and polyphenols which may help reduce bad (LDL) cholesterol deposits in blood vessels and controls the forming of blood clots. A cup of unsweetened tea is recommended to reduce the risk of heart disease and strokes. It is thought to regulate blood pressure and balance blood sugar, resulting in decreasing the risk of diabetes. Another benefit of drinking this oolong tea is that it gives a immunization boost. It does so by building up immune defenses to fighting bacteria, viruses, and infectious microbes.Besides medical benefits it provides, it is also known starts work quickly once entering the body, such as eliminating bacteria that cause bad breath.

Counterfeit Tea
The high quality nature of high mountain tea has led to some counterfeit teas entering the market, posing as the genuine product. This is problematic as the industry suffers a blow to their reputation as a result of the fake teas. The Taiwanese government has taken measures to stop these practices, making it harder for official certification to be granted to tea farmers by ensuring entry samples are traceable back to their place of production. These stricter protocols have led to the arrest of a tea farmer who was mixing Vietnamese teas with Taiwanese teas and selling it as Lugu Dong Ting oolong tea. It is estimated that the tea farmer made over $5 million dollars in illicit profits by advertising the blended teas as the more expensive variety.

In addition to more stringent certification processes, the government in Taiwan have also partnered with the company Biowell to use DNA encryption technology to protect tea sales. The technology utilizes the botanical DNA extracted from the plants to serve as the encryption code. This process also keeps the DNA sequences safe from ultraviolet and organic solvents for up to a century. As a result of these practices, the price of the high mountain tea has actually increased as people can be assured that their product is genuine.