Alishan Yefang High Mountain Oolong

野放 (Yefang), literally translated as “wild-abandoned,” refers to tea trees that were originally cultivated but later left untended and allowed to grow naturally. Through minimal intervention, the garden gradually becomes shaped more by nature than by human management, and this particular tea reflects that influence clearly, resulting in a character quite different from the more orthodox high mountain oolongs. 

This tea is also 著蜒, a Taiwanese term referring to tea leaves that experienced insect activity during growth. As the tea plant responds, it can develop sweeter and more aromatic qualities, often expressed through natural honey notes and a soft, lingering sweetness.

Harvested last winter at around 1300 meters and finished with a light charcoal roast, this tea carries a distinct wild quality with excellent depth. When brewed harder, a subtle bitterness can surface, creating an interesting contrast with the tea’s sweetness. There is very little astringency, while an oily texture coats the mouth and throat. The energy is one of the highlights here, reminding me more of a young sheng puer than a typical high mountain oolong. 

A satisfying tea and a particularly good choice for lovers of young sheng puer, or for oolong drinkers curious to explore something a little different.