LiShan, Taiwan - High Mountain Black Tea

This batch of leaves is fresh off the mountain and in the first stage of processing. Darker teas in the Oolong and Black categories require around 10 cycles of withering, rolling, and oxidation to achieve their specific taste profiles.

Meet Mr. Lin, a fourth generation tea master and owner of our tea estate for High Mountain Black Tea. Over multiple tastings of freshly made tea from the production center next door, Mr. Lin describes his childhood dream of becoming a tea master like his grandfather. Not only did he realize this dream, he also owns multiple tea estates throughout LiShan. Mr. Lin's teas are exclusively sold in high-end restaurants and renowned tea shops in Taiwan. We are the only tea store outside of Taiwan offering his tea.

Multiple tea masters are on-site 24 hours a day to monitor production and quality. Every batch requires tasting and approval by every tea master on the floor before being packed.

Whole leaf teas after the first rounds of production involve many more rotations of withering, rolling, and oxidation before becoming the High Mountain Black Tea we bring back to the U.S.

After whole leaf production, crushed remnants will be made into tea bags.

Back to Taipei for the famous tea braised fish from Wisteria Tea House, one of the oldest tea houses in Taiwan.

Rolling slopes, lush green, and enveloping mist, LiShan is a dream. Our exclusive High Mountain Black Tea is now available.