For the level of fermentation, tea at high elevation is higher than Paochong tea. Also, fully fermented tea in ball type, which is tasted like fragrant type oolong tea, will be sweet and smoothy in your mouth.
The easiest way to recognize High Mountain tea is to know the elevation. Tea at an elevation of 1000 meters can be known as High Mountain tea.
If we do not consider the variety and the process of making tea, then “planting environment” would be the main factor affecting tea flavor. However, what does elevation actually affect?
High Mountain tea’s quality is better than the tea at low elevation, because of the cloud cover, low humidity and losses soil.
The areas at high elevation have large differences between day and night. When tea trees produce more L-theanine and Polysaccharide, there are fewer substances producing bitterness.
Therefore, High Mountain tea is usually sweeter and the consistency is higher than the tea at low elevation.
