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High Mountain White Leaf is one of the ten classic honey–floral Dancong varieties, known for its pronounced “mi yun” (honey rhyme) and orchid fragrance. The name reflects the tea’s distinctive aromatic spectrum, shaped by high-altitude conditions where the bushes grow slowly and accumulate rich mountain minerals.
This tea is produced in the highlands of Chaozhou, Guangdong Province, at around 800 meters above sea level. The local terroir—mist-covered slopes, rocky soils, and stable mountain climate—creates the characteristic “mountain yun” that Dancong teas are famous for.
Hand-picked following the standard of one bud with two leaves, this tea is made from a nationally recognized Dancong cultivar. Processing follows the traditional multi-stage Chaozhou technique: sun-withering, indoor withering, repeated shaking during the “zuoqing” phase to initiate controlled fermentation, fixation, rolling, and slow drying. The fermentation stage is particularly important, building the layered honeyed aroma and long, elegant aftertaste.
The brewed tea is full-bodied and aromatic, with dense honey notes, clear orchid fragrance, and persistent sweetness that rises after swallowing. Its flavor is rich yet clean, with a lingering aroma that remains in the throat and palate.
The dry leaf is tightly twisted, glossy, and well-formed.
