High Mountain Teas, Chinese Gao Shan Cha, are ball-shaped Oolongs from tea gardens above 1000m above sea level. Since the mid-19th century, Oolong teas were produced especially to be exported to western countries, and in the beginning of the 20th century, under the Japanese colonial rule, also black tea was being produced for export. During the 1980's tea farmers began to grow tea plants in high mountain areas. The production of High Mountain Tea was intended for Taiwanese tea connoisseurs, but nowadays, it is also seen as a status symbol. In the climate of the mountains, where mist and rain often dominate the weather, tea plants grow slower, which leads to a more intense taste of the tea. Additionally, it gets more difficult and more laborious to produce a good tea in this altitude and climate . The tea varietals used here are mostly Qingxin Oolong, and sometimes also Jinxuan. Other varietals proved not suitable for these circumstances. High Mountain Teas are very pleasing, soft and quaffable teas with surprisingly intense and diverse aromas, sometimes beautifully enhanced through roasting.

Wu Yi Rock Tea, Chinese Wu Yi Yan Cha, come exclusively from Wuyishan, the Wuyi-mountains in the province of Fujian. Wuyi used to be called Bohea, hence Bohea Black Teas were actually Oolong teas from Wuyishan. On the rocky ground, which is rich in minerals, different varietals of tea plants are cultivated. Their names are also given to the corresponding tea. The following tea plant varietals belong to the Si Da Ming Cong, the four great famous tea plants: Da Hong Pao, Bai Ji Guan, Shui Jin Gui and Tie Luo Han. Two further famous tea varieties, Shui Xian and Rou Gui originate from other areas. There are further local varieties in Wuyishan and new ones are bred continuously. Wuyi Rock Teas are produced using much heat, and particularly, they are strongly roasted above charcoal. This is why they should not be drunk too early, but it is this that allows them to be kept for years. These teas differ from each other not only through the tea plant varietal but also by the intensity of oxidation, and especially by the strength of roasting which can be varied by adjusting the length and temperature of this process. Further differences result from the quality and from the cultivation in different valleys. Wuyi Rock Teas have three main properties of taste, which dominate more or less according to the individual tea: mineral by the soil, bread-like from the roasting and fruity-mellow depending on the tea plant varietal.