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Grown above the clouds

Taiwan

Grown above the clouds

Oolong grown above 1,000 m in Taiwan's mountains — floral, creamy and made to be re-steeped.

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A tin canister of oolong pearls on a light background Oolong pearl canister$44.00 An oolong session set with a gaiwan on a light background Oolong session set$64.00 An oolong tea gift set in a wooden box on a light background Oolong gift set$78.00 A 200g pouch of oolong tea on a light background High-mountain oolong, 200 g$116.00 A tin canister of oolong tea on a light background Oolong canister$72.00 A pouch of light-roast oolong on a light background Light-roast oolong$36.00 A sampler of three oolong pouches on a light background Connoisseur sampler$46.00 A pouch of rolled oolong tea pearls on a light background Oolong tea pearls$38.00

Our story

The mist of the high mountains

The best Taiwanese oolong grows high — above 1,000 m, where the mountain mist slows the leaves and lets them build a richer, sweeter character. Grown slowly at that height, the leaf gives a cup that is floral and creamy, with a soft, lingering finish. And it is patient: the same leaves can be steeped again and again, each infusion drawing out a new note. Luye picks and roasts this high-mountain oolong in small batches, so that character comes through in every cup.

Where it comes from

Taiwan

Oolong grown above 1,000 m in Taiwan's mountains: floral, creamy and re-steepable.

What
High-mountain oolong
Made for
Connoisseur tea
Region
Asia

How it's made

The oolong is grown above 1,000 m, where the slow, misty season lets the leaf build its character. It is hand-picked and lightly roasted in small batches, then rolled into tight, fragrant pearls that open again and again in the cup.

How to use it

Use about a teaspoon of leaves with freshly boiled water cooled slightly. Steep for a short minute for the first infusion, then add a little time with each round. The leaves keep giving — often six or more cups from one portion.

Good to know

How is it stored?

Keep it in the sealed pouch or tin, away from light, heat and strong smells. Stored well, the leaf holds its floral character for a long time.

What is the difference from the pearls?

The pearls are the same high-mountain leaf tightly rolled into balls; they unfurl gradually over many steeps. The loose leaf opens more readily for a quicker, everyday brew.

How many times can I steep it?

The leaves are patient — a single portion often gives six or more cups. Steep the first infusion briefly, then add a little time with each round as the flavour unfolds.

How do I brew it?

Use about a teaspoon of leaves with water that has boiled and cooled slightly. Short steep for the first cup, then lengthen each round. A small gaiwan or pot is ideal.

What does it taste like?

Floral and creamy — a soft orchid-like scent over a smooth, sweet body, with a long, gentle finish. The character deepens with each re-steep.

Why high-mountain oolong?

Grown above 1,000 m, the leaves develop slowly in the cool, misty air and build a richer, sweeter, more floral character. That is what gives this oolong its creamy, soft note.

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