This early spring pick comes from high mountain gardens in Guìdìng, Guizhou, grown around 1,200–1,400 meters in elevation. At this range, the environment is defined by constant cloud cover, dense morning mist, and cooler temperatures throughout the day.
These conditions directly shape how the tea grows. With reduced sunlight, the leaves produce more amino acids while keeping harsher compounds in check, which is why high mountain teas tend to taste smoother, sweeter, and more refined. The cooler climate also slows down growth, allowing the leaves to thicken and develop more internal structure before being picked.
The heavy mist plays an equally important role. It acts like a natural filter, diffusing sunlight and maintaining consistent humidity around the leaves. This protects the plants from stress and helps preserve their delicate compounds, resulting in a cleaner, more stable flavor profile in the cup.
Because of the elevation and cooler environment, there is also naturally less insect pressure compared to lower-altitude farms. This allows many of these gardens to be managed with minimal intervention, often without the need for aggressive pesticide use. Combined with the relatively untouched mountain surroundings, this contributes to the clarity and purity often associated with high elevation teas.
Being an early pick, the leaves carry a higher concentration of trichomes, giving the tea a softer texture and a naturally sweeter profile from the very first infusion.
The cup is clean and bright, with a pronounced natural sweetness supported by notes of steamed corn and soft rice cakes. A light floral character—true to its “花香” name—lifts the tea and enhances its refreshing quality, finishing with a crisp, lingering aftertaste that keeps the palate clear.
This is a tea where environment does most of the work—slow growth, filtered light, and constant mist coming together to create clarity, sweetness, and a refreshing finish that stays with you.
Brewing Method:
For the Gaiwan method, use 4g of tea with 190°F water for 15 seconds in a 100ml gaiwan.
For the Western method, brew 4g of tea with 190°F water for 3 minutes in a 300ml teapot.
Original Name: Gao Shan Yun Wu Hua Xiang Maojian (高山云雾花香毛尖)
Origin: Guìdìng, Guizhou, China
Elevation: ~1,200–1,400 meters
Notes: Corn, Rice Cakes, Light Floral
