In the wake of a wave of specialty Black Tea popularity in Taiwan that began with the production and promotion of Red Jade #18 Black Tea about 15 years ago, high elevation Oolong Tea farmers have recently been modifying their seasonal production methods to become more sustainable. Initially, high mountain tea farming methods were based on annual yield — timing the growing seasons and harvests to reap the largest possible annual volume.
Less than 60kg of tea leaves were cured from this early summer harvest. This is a small fraction of the leaves produced for a conventional High Mountain Oolong Tea from the summer crop. But given the fact that the quality of Black Tea made from this harvest is exemplary rather than an inferior harvest of High Mountain Oolong, and it maximizes the potential of the following fall and winter harvests, it is the wisest choice of high elevation tea production.