Organic Royal Lishan Taiwan High Mountain Oolong

Sourced from Lishan (梨山), one of the highest and most premium tea regions in Taiwan, this tea represents what many consider the upper ceiling of Taiwanese high mountain oolong.

Grown at elevations ranging from 1,700 to over 2,400 meters, the environment here shapes everything. Constant cool temperatures, heavy mist, strong day-night temperature swings, and limited sunlight slow the growth of the tea plants significantly. This slower growth leads to thicker leaves, higher pectin content, more amino acids, and ultimately a tea with less bitterness and more natural sweetness.

FLAVOR & TEXTURE:

From the very first pour, the aroma opens with caramelized walnuts, honeysuckle, and peach blossom. As you begin drinking, the tea reveals a soft, natural sweetness layered with hints of white peach, delicate florals, and a subtle nutty richness. The body is light, airy, and incredibly clean, yet the mouthfeel is silky—almost like silken tofu—with a gentle buttery coating that lingers across the palate. There are no rough edges, no harshness—just a smooth, refined structure that feels effortless.

What makes this tea truly special is the aftertaste.

That signature high mountain feeling builds and expands after each sip, filling the mouth, chest, and nose with a cooling sensation and a long-lasting sweetness. Notes reminiscent of muscat grapes, clean minerality, and honeysuckle continue to develop, and the finish can linger for 30 seconds to over a minute.

Harvests here are limited to just 2–3 times per year. The terrain is steep, yields are low, and picking is difficult, making high mountain Lishan tea limited by nature.

But organic Lishan is even rarer.

Despite what you might expect, growing tea organically at this elevation is more challenging. The cold, humid, misty conditions increase disease pressure, and the harsh environment leaves little margin for error. Maintaining consistency requires careful, skilled management, which is why truly organic Lishan tea comes from only a handful of producers.

And when it’s done well, like this, you’re not just tasting a high mountain tea...

You’re experiencing something very few people are able to produce.

Gongfu Brewing
Use 5g of tea leaves in a 90–100ml gaiwan or teapot with 200°F water.
Give it a quick rinse, then steep for 25–30 seconds for the first infusion.
For the second infusion, steep for 15 seconds, then add 5 more seconds than the pervious steep with each round.
This tea will comfortably open up across 8 infusions, each revealing a new layer of its character.