Highland Tea is characterized by particularly high fragrance and a remarkably rich taste. This is because the ecological environment of high altitudes better meets the needs of tea plant growth, resulting in robust shoots with long internodes, green coloration, and abundant downy hairs. The finished tea has tightly bound, stout strands with prominent white down, a fragrant aroma, a rich flavor, and good durability when steeped. In comparison, lowland tea shoots are smaller, with firm and thin leaves that are flat and display a yellow-green hue lacking luster. The finished tea tends to have finer strands, lighter body, lower aroma, and a milder taste.

Differences Between Highland and Lowland Tea

The most significant difference between highland and lowland tea lies in their growing environments. There's no precise definition for highland tea, but it is generally accepted within the industry that tea produced at an altitude above 500 meters qualifies as highland tea. Lowland tea, on the other hand, is grown at lower elevations and is a relative concept to highland tea. Influenced by their growing environments, there are stark differences in quality between highland and lowland teas, which are clearly reflected in their appearance and taste.

Differences in Appearance: Highland tea features robust shoots, thick stems, large leaves, long internodes, and a green coloration with abundant downy hairs. Lowland (or hilly) tea typically has small shoots, thin leaves, fine stems, and short internodes.

Differences in Quality: Highland tea is known for its high aroma, persistent cold fragrance, rich taste, and durability when steeped. In contrast, lowland tea generally has a clear aroma and a fresh, brisk taste. After Steeping, the leaves of highland tea tend to turn pale white, while those of lowland tea become dark or a tender green.

The taste and mouthfeel of the tea liquor directly reflect the quality of the tea. The most distinctive feature of highland tea is the rich accumulation of aromatic compounds and amino acids. Pu'er tea from high altitudes naturally carries a strong fragrant aroma and a full-bodied taste. One can distinctly feel a rich, fragrant tea flavor lingering in the mouth before surging into the throat, melting away upon entry. Lowland tea contains fewer components and tastes relatively bland. After steeping, lowland tea emits only a faint tea aroma, with a thin and insipid mouthfeel. If steeped several more times, the tea flavor disappears completely. Whether in terms of appearance or taste, there are significant differences between highland and lowland teas. With careful observation of the details, one can easily distinguish between them.