Lala Wild Tea｜Northern Tea Region　1900 m

Lala Wild Tea

AromaBitternessBody

Lala Wild Tea

Northern Tea Region　Lalashan 1900m　Elevation 1900 m

Clean SweetnessFloral

Flavour

High mountain freshness, sweet and smooth

A high-elevation area in the north, under cloud most of the year. The cold slows the bush, lowering the catechins that make tea bitter and raising what makes it sweet. Soft shoots, thick leaf and plenty of pectin give a lively jade-green colour and a sweet, rounded taste.

Fair priceestimated

2,000–4,000 NT$ / 600 g

One jin is 600 g. Below NT$1,300, be sceptical.

A reasonable range is NT$2,000–4,000 per 600 g. Below NT$1,300, ask more questions. "High mountain tea" has no legal definition in Taiwan. Ask for the exact elevation and the road marker (K number). Competition-grade lots command a large premium. Ask which association ran the competition, which year, and for the seal. This range is estimated from nearby regions and elevation; it has not been verified against listed prices.

What to ask when buying this

Which K marker? Which peak?

"High mountain tea" has no legal definition in Taiwan. The K number is a road milepost — the most concrete way to pin down origin. Asking it signals you have done your homework.

Is this a competition tea? Which association, which year?

Grading standards differ between associations, so awards are not comparable across competitions. Genuine lots come with a seal and certificate.

Compare two or three sellers first

This price range is estimated from nearby regions and elevation and has not been verified, so compare for yourself.

Which season is this from?

Spring and winter lots fetch the highest prices and the best aroma; summer and autumn are a step down in both.

Specifications

TypeOolong tea

Leaf styleBall-rolled oolong

CultivarQingxin Oolong

HarvestSpring & Winter

Oxidation / RoastLightly oxidised　Unroasted

CharacterSlightly cooling

Brewing latitudeFairly narrow

ConstitutionGood for warm constitutions

About the origin

Only about 40 ha planted, yielding some 40,000 jin a year, across Baling, the Guanghua and Xinxing settlements and Sanguang Village.

These figures will be updated if they change.

Brewing

Water temp.95–100 °C

Leaf to water3g / 150ml

Infusion times50　60　80　105 sec

Cold brew5 g per 500 ml, 7 h refrigerated

Harvest months4、5、11、12 月

Temperatures follow the official category guidance. Source: TRES — Effects of water quality and temperature on tea liquor

Common mistakes with this tea

Use hot enough water

95°C or above. Too cool and the roast aroma never opens, leaving it flat.

Little room for error

The window for temperature and timing is narrow. On your first try use slightly less leaf and shorter steeps.

Seal it and keep it dark

Best drunk within two months.

Start with 30–75 g

The most common beginner regret is buying 600 g on the first try. Buy a jin only after you know you like it.

What to eat with it

Fenguo Jelly夏An amber sweet-potato-starch jelly, springy rather than sticky, often served in the same bowl as douhua.

Aiyu Jelly夏Natural pectin washed from aiyu seeds, served with lemon and syrup. Almost flavourless on its own — the tea supplies the aroma.

A chilled jelly has almost no flavour of its own; a heavily roasted tea would bury it. A fragrant, lightly oxidised tea lifts it instead.

This one is Taiwan-only — not available overseasHere are the closest teas we can actually ship you:

Location accuracy: named locality (24.7030, 121.4120). This marks the growing area, not one specific garden.