Origin: Taiwan, China
Description: Aged oolong is re-roasted every few years. This aging process produces the unique ripe fruit and roasted rice aromas. It is mild in caffeine and smooth for your stomach. How to store aged oolong? It's just as easy as let it sit there and age more, away from light, moisture, and odor. It is not necessary to keep in air-tight container, because it helps aging if the tea is exposed to some air. This tea has been kept it in a clay pot, and stored in a nice, dry, dark space.
This tea's dry leaves are a moderately tight-rolled, semi-ball shape. The fragrance of the dry leaves is very clean and toasty with hints of toasted nuts and a slight touch of cocoa. When infused, the moderately thick, clear red/brown liquor is roasty-toasty and very clean with a distinct "tea taste," hints of dried stone fruit (peaches, plums, etc) and just a touch of cocoa in the pleasantly lingering finish. It has been perfectly stored in sealed, glazed clay jars and re-roasted religiously every three years to drive out excess moisturesince storage began in the late 1970's, resulting in a totally non-funky aged tea.
The typical fresh mountain oolong taste has been replaced by a wonderful blend of warm, round, slightly smoky flavours and beautiful aromas. It yields several infusions, until the individually rolled leaves fully unfold and release all of their potential. This tea won't leave you indifferent, it will entice you with its exquisite compound of flavours.
Brewing Guide: Brew it in a gaiwan or in a Yixing teapot. Preheat vessel and cups with near boiling water (85-95°C or 185-200°F). Use 5 grams of tea and add water and push off the bubbles with the lid as you cover and pour out this wash. Add more water, cover and infuse for 30 seconds to 1 minute, depending on taste. Pour tea into preheated cups and serve. Infusion can be repeated four or more times, increasing the infusion time as necessary.