野放蜜香高山茶｜High Mountain Muscatel Oolong(Light Roasted)

Honey Aroma from the Wild – High Mountain Tea Grown at 1,680m
This oolong tea blends the fresh clarity of green tea with the clean, lingering finish of high mountain teas. Grown through natural, low-intervention farming—known as wild-growth(野放)—its leaves are nibbled by jassids (leafhoppers) in spring, triggering a unique chemical reaction that produces a signature honey-like aroma. Jassids thrive in warm, humid climates and rarely appear at high altitudes, making honey-aroma teas like Oriental Beauty typically a product of lower elevations. This tea, however, is a rare exception—combining wild-growth farming with high-elevation cultivation at 1,680 meters. Using the same raw leaves as the “Guifei Tea”(貴妃茶) featured in our January 2025 issue, this tea differs in process and taste. While Guifei Tea is roasted after fermentation for a rich, toasty profile, this Honey High Mountain Tea is lightly fermented and unroasted, yielding a crisper, more transparent flavor. The first sip reveals the cool freshness of high mountain tea, followed by a delicate honey aroma that deepens as the tea cools—offering layered, evolving expressions in every cup.

What is Wild-Growth(野放) Tea?
Wild-growth tea comes from trees originally planted by humans—mostly via cuttings—then left to grow with minimal human intervention. Though still shaped like a tea field, the environment is more natural, free of pesticides and chemical fertilizers. Tea trees coexist with wild grasses, and the flavor is directly influenced by the land and climate. These teas often feature bold aromas and slightly wild, astringent notes. Older tea trees, common in such fields, bring added depth and complexity to the cup. Because they are hand-harvested and not suited to mass production, wild-growth teas are rare and highly prized—each batch a pure reflection of its unique terroir.

Aroma & Flavor｜Lychee, honey, and shine muscat grape
Processing Method｜Plucking → Withering (to remove moisture) → Tossing (to expose to air) → Pan-firing → Rolling → Ball-shaping → Drying
Origin｜Caopingtou, Yushan, Nantou
Tea Farm｜Shang Fang Tea Factory (尚芳製茶廠)
Cultivar｜Chin-Shin-Oolong (青心烏龍)
Elevation｜1,680 meters
Fermentation｜★☆☆☆☆
Roasting｜☆☆☆☆☆
Harvest Season｜May and November
Brewing Ratio (tea leaves : water)｜5g : 150ml
Water Temperature 98°C
Steeping Time
1st infusion: 1 min
2nd infusion: 50 sec
3rd infusion: 1 min
To fully enjoy the aroma, using a Taiwanese aroma cup set is recommended.

Cold Brew (C)
Use 5g of tea leaves with 600ml of water. Steep in the refrigerator for 6–8 hours.