Lala Mountain Oolong 拉拉山乌龙拉拉山乌龙

Classification and Origin

high-mountain tea (高山茶, gāoshān chá); Taiwanese ball oolong (台灣烏龍, Táiwān wūlóng).

Qingxin Oolong (青心烏龍, Qīngxīn Wūlóng).

approximately 1400–1900 m above sea level.

Origin: Lala Mountain, Fuxing District (復興區, Fùxīng qū), Taoyuan City (桃園市, Táoyuán shì), Taiwan.

Type: oolong (烏龍茶 / 乌龙茶, wūlóng chá), lightly fermented, rolled into tight semi-spherical granules.

Facts

Lala Mountain is famous for its reserve of centuries-old giant cypresses, including the Taiwan red cypress (紅檜, hónghuì), which are venerated as "sacred trees" (神木, shénmù).

the slopes of Lala Mountain are renowned for juicy peaches (水蜜桃, shuǐmìtáo), and in season the mountain becomes a site of "peach" tourism.

the toponym Lala Mountain is a heritage of the indigenous Atayal people, not of the Chinese language.

it is one of the few northerly areas of Taiwan where altitude and climate allow a full-fledged high-mountain oolong to be obtained.

History and Culture

the lands of Lala Mountain have historically been inhabited by the Atayal people (泰雅族, Tàiyǎzú), and the toponym itself came from their language.

in the 1970s the mountain was officially given the Chinese name Daguan Mountain (達觀山, Dáguānshān), yet the original name Lala Mountain has remained in wide use and on labels.

Botany and Raw Material

Qingxin Oolong (青心烏龍), also known as Ruanzhi Oolong (軟枝烏龍, Ruǎnzhī Wūlóng). It yields the most delicate aroma and soft taste, but is capricious, sensitive to diseases and distinguished by relatively low productivity.

Jinxuan (金萱, Jīnxuān, selection number TTES #12) with characteristic milky-creamy notes; less commonly — Cuiyu (翠玉, Cuìyù, TTES #13).

shoots with an opened top leaf (開面, kāimiàn), usually a bud with two to three leaves.

Cultivar: Camellia sinensis var. sinensis — the Chinese small-leaf variety of the tea bush.

Terroir

Climate: cool mountain, with frequent mists and high humidity.

Soil: mountain, well-drained, rich in organic matter.

significant difference between day and night temperatures slows shoot growth.

most valued are spring (春茶, chūnchá) and winter (冬茶, dōngchá) harvests.

Production

first in the sun, then indoors, for partial dehydration of the leaf and initiation of aroma formation.

alternating tossing and resting of the leaf, during which controlled partial oxidation occurs along the edges.

heating that halts oxidation and sets the aroma.

primary cell breakdown and shaping of the leaf.

repeated rolling of the leaf in cloth bags with intermediate heating, as a result of which tight semi-spherical balls are formed.

bringing moisture content to a stable level.

for Lala Mountain this is usually light or absent, in order to preserve the fresh, "green" floral profile.

Organoleptic Profile

tight semi-spherical granules of a saturated green colour, often with stem fragments.

fresh floral, with hints of meadow grasses, and sometimes creamy and milky tones (especially in the Jinxuan cultivar).

clear, from light greenish to pale golden.

long, sweet, with returning salivation.

large, elastic, whole, of an even green colour with lightly reddened edges.

Taste: soft, sweet, dense, with a sensation of "cool" freshness and minimal bitterness.

Chemical Composition

Amino Acids: elevated content, primarily L-theanine (茶氨酸, chá'ānsuān), which provides sweetness and fullness of taste.

the main group of polyphenols, providing astringency and antioxidant potential.

present in moderate quantity.

a rich set of volatile substances formed during withering and tumbling, responsible for the floral bouquet.

Polyphenols: present, but their proportion is relatively moderate owing to the high-mountain terroir and light fermentation.

Health Notes

provided by polyphenols and catechins.

moderate alertness and concentration thanks to caffeine combined with theanine, which softens its effect.

light fermentation and low bitterness make the drink comfortable with reasonable consumption.

the fresh, light infusion quenches thirst well.

Brewing

soft, temperature 90–100 °C (for high-mountain oolong the upper limit is justified).

approximately 5–7 g per 100–120 ml.

a short rinse of 5–10 seconds helps the granules to open up.

first steeps 15–30 seconds with gradual lengthening; withstands 6–8 or more brewings.

Teaware: gaiwan (蓋碗, gàiwǎn) or a small Yixing teapot (紫砂壺, zǐshā hú); porcelain will also work.

Storage

Container: airtight opaque packaging or caddy.

cool, dark, free from foreign odours and moisture.

lightly fermented high-mountain oolong reveals itself best within the first one to two years after production.

long-term storage in vacuum packaging at low temperature is possible, but the opened pack must be brought to room temperature before opening to avoid condensation.

Price and Authenticity

genuine Taiwanese high-mountain oolong belongs to the category of expensive teas; competition and spring-winter batches cost noticeably more than ordinary ones.

tea from Vietnam and other regions passed off as Taiwanese high-mountain; material from low altitudes sold as "高 mountain"; blends of high-mountain and lowland leaf.

the word "高山" has no strict legal protection and is sometimes used for marketing purposes.