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Aged Oolong Tea

4.17 of 5 Stars!

Starting at: US$24.00

Origin

Nantou

Weight:






Altitude (meters)

< 1000

Varietal

Green Heart - Qing Xin
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1990. Nantou. One of a kind - smoky, sweet, complex.

Aged Oolong tea from 1990

Wang Tan Pei is a roasted, aged oolong from 1990. It produces a marvelous clear brown liquor with a pleasing aroma reminiscent of roasting chestnuts. The strong, distinctive flavor is slightly smoky with a sweet cleansing aftertaste.

Aged oolong is re-roasted every few years. This is a delicate process that requires the supervision of a tea master. The roasting removes excess moisture that would otherwise give the tea an earthy quality.

Wang Tan Pei aged oolong is a wonderfully complex tea that will stimulate your imagination. This is a rare tea very much in demand for its unique, refreshing taste.

Notes about Aged Oolong Tea:

The aged oolong does not open up like fresh oolongs. The tea is examined every 2 or 3 years, and if the tea master decides, it will be re-roasted to remove excess moisture and to retain the flavor of the tea.

After the tea has aged for 3 years it will have lost it's "fresh" flavor and begins the process of acquiring a mellowness that is characteristic of aged tea. From 5 to 10 years the color of the leaves turns from green to brown and the tea liquor takes on a reddish hue. After 15 years the tea is mature, although it will continue to improve with further aging.

More information about aged oolong tea

Varietal Chin Shin (Green Heart - qing xin - 青心烏龍)
OriginDong Ding Mountain (凍頂山), Lugu Township, Nantou County, Taiwan
Elevation 850 meters (2,800 feet)
Chinese Name 陳年老茶王烏龍茶

Here are some guidelines for brewing Aged oolong tea. These are meant as a starting point only. Please adjust to suit your individual preferences.

  • Brewing vessel: 150cc (5 US fluid ounces)
  • 5 grams of tea leaves
  • Water temperature: 85 - 90 C (185 - 195 F)
  • Infusion durations: 30 seconds, 45 seconds, 1 minute, 1.5 minutes, 2 minutes, and 2.5 minutes

The taste of the brewed tea is affected by the water quality, water temperature, amount of tea leaves, type of brewing vessel and the duration of each infusion.


Product 16/31