When it comes to tea, there's a lot of buzz around high-altitude leaves. Grown at a minimum of 3,300 feet above sea level, these teas are often considered top-tier, and in places like Taiwan, altitude is a defining factor for quality.
For example, Da Yu Lin is the highest tea-growing peak at almost 2,800 metres, and the tea grown here is considered to be some of the best in the world.
But here's the plot twist: low-altitude tea is making a name for itself and might just be the underdog we should all be cheering for.
Why Low-Altitude Tea Deserves a Second Look
Low-altitude tea often gets a bad rap, but there's more to it than meets the eye. Unlike high-altitude regions where the climate can be unpredictable, lower altitudes boast consistent weather patterns. This stability leads to reliable harvests year after year, perfect for large-scale cultivation.
Consistency in growing conditions means that the flavour profile remains steady. So, if you fall in love with a low-altitude tea, you can expect that same taste to greet you cup after cup.
According to Subhasish Borah of Folklore Tea, 'The humidity is another factor people overlook when it comes to low-altitude tea. It’s this unique mix of altitude and humidity that creates large, water-rich leaves, resulting in a bold and robust taste.'
Folklore Tea, a collective of small-scale farmers in India, embraces the natural approach—no herbicides, just rubber sheets over the trees to ward off pests, which can be a slightly bigger issue at lower altitudes.
High-Altitude Tea: A Slower Growth, A Richer Taste
Meanwhile, high-altitude teas don’t have to worry as much about bugs. The colder temperatures naturally keep pests at bay, which means fewer bitter compounds in the leaves.
Plus, as high-altitude tea grows in harsher conditions, the plants have to slow down to survive, resulting in richer flavours.
There’s less need for fertilisers, and the tea fields are often tucked away in pristine, rural areas, which only adds to their appeal.
Patrick from Mud and Leaves shares that high-elevation Taiwanese oolongs in particular are prized for their thick, luscious mouthfeel—a quality linked to higher pectin levels in the leaves.
‘However, some very good Taiwanese oolongs are also grown at lower elevations, but you won't necessarily be looking for the same characteristics in these.’
So, What's the Verdict?
It’s easy to assume that the higher the altitude, the better the tea. But that’s not always the case.
Some of the world’s most exceptional teas have been grown at lower elevations, proving that quality isn’t defined by height alone.
So, when confronted with the choice, which would you prefer: the rugged, slow-grown high-altitude teas, or the bold and dependable low-altitude brews?
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