It is grown at altitudes higher than 1,000 metres (3,300 ft) above sea level, and includes varieties such as Alishan, Dayuling, Yu Shan, Wushe, and Lishan.

It does not hold the usual grass-like taste, hints of chestnut flavor paired with nutty aromas are often described.

[4] Gaoshan tea leaves are usually hand harvested, and grow slowly due to the thin air in high altitudes.

If weather allows, the handplucked leaves are spread on top of a tarp, where they develop aromas such as jasmine, rose and geranium.

[citation needed] The tea is folded to bruise the leaf for oxidation and is then transferred to another tray to ferment and wither for eight hours.