Description
The unique native Taiwan mountain tea grows above 1,200 meters in the pristine highlands of
southern Taiwan, within Indigenous communities.
With trees over 20 years old, the leaves are thick and full, low in tannins and caffeine, rich in natural
pectin, and even higher in antioxidants than green tea.
As an arbor-type tea, it shares similarities with Pu’er—excellent aging potential and deep-rooted strength
that supports mountain soil conservation.
Spring 2025 — A Tea Made Without Sleep
In the spring of 2025, Warren invited A-Hsiang from Hualien’s Ba-Han-Han-Non Tea & Coffee Studio to
journey into the mountains. Together, they crafted this first-ever Native Taiwan Mountain Tea Red
Oolong, using only handpicked young leaves.
The process took 28 hours without rest:
- Sun withering: 1 hour
- Resting to allow moisture redistribution: 7 hours
- Tossing: 3 rounds
- Controlled fermentation: 2.5 hours
- Rolling: 4 hours
- Piling for oxidation: 4 hours
- Kill-green firing: 180°C for 13 minutes
- Drying: 88°C for 9 hours
During this transformation, the aroma evolved from grassy freshness into jasmine and magnolia, finally
settling into a soft frangipani fragrance.
The taste shifted from lively bitterness to gentle, open warmth.
With the first sip, we couldn’t help but hear the joyful rhythm of the kipahpah ima clapping song in our
minds.
A One-of-a-Kind Tea — Native Taiwan Mountain Tea Red Oolong
This rare tea carries notes of frangipani, bergamot, and ripe pineapple, with low tannins, medium
body, and an elegant aroma—an exceptional pairing with many chocolates.
Only 18 kilograms were produced in the first spring batch of 2025.