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“When I introduce friends to aged oolongs, this is usually the one I start with. It is a really difficult tea not to like! All of the classic flavors of young Tieguanyin are preserved, but are...” Read full tasting note
From the northern part of Taiwan, this tea is made of beautiful chestnut coloured leaves that have been aged for 20 years. Once infused, they give a bouquet of exotic wood, brown sugar, and raisins. The vermillion red liquor possesses notes of toasted grains and malt, accompanied by a mild acidity reminiscent of cranberries.
Quantity of leaf / 250ml of water 1 tea spoon
Infusion Time 3-4 minutes
Infusion temperature 95 °C
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When I introduce friends to aged oolongs, this is usually the one I start with. It is a really difficult tea not to like! All of the classic flavors of young Tieguanyin are preserved, but are made much more mellow and complex through the 20+ year aging process. The brewed tea looks beautiful, a nice crimson red. The wood flavors in this tea are very strong, and it often reminds me a really good single malt scotch. While the tea is never bitter, there is a mouthfeel and flavor that also brings to mind a good port or dry sherry. Fantastic tea.
Drinking this tea again tonight…what a treat! I’ve been experimenting with infusion times and realized that it takes long infusions really well. Four to six minutes in a gaiwan really brings out the flavors well without a trace of bitterness. This is such an amazing tea.