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This tea is saved by a tea factory in Wuyishan, Fujian. The factory started its business in 1995 and made quite some quality Da Hong Pao then, however, the manufacturer was not able to sell it out due to lack of market experience. Aged oolong leaves have usually been baked from time to time, once every year or so. Just enough to freshen them up and dry the accumulated humidity. When we tried the over 16 years aged oolong, to our surprise there is noticeable fragrance from the tea! It makes clear, bright liquor with burnt amber copper color. The is hardly any of roasting taste, but noticeable aroma of rock. The fragrance is complex: it starts with the sweet light chocolate flavors, but you’ll find also smells of old wood and at the end some even show a hint of their original aroma from their youth. The aftertaste comes with subtle lingering floral of orchid.
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