This was the first ‘aged’ Taiwanese oolong I had ever tasted. Sixteen years old. My youngest sibling was 2 when this tea was produced. I went in with an open mind and was more than content with the experience.

This is a very complex tea that complemented my mood on this beautiful morning. From what I’ve gleaned, Green Heart is another name for the Qing Xin cultivar. I can taste the Qing Xin characteristics in a tea that I assume was low to moderately oxidized and re-roasted several times throughout the years, though the roast notes have faded away. I appreciate this because I’m generally not a fan of moderate or heavily roasted Taiwanese oolong (dark roast Wuyi oolong are a different story!).

There is a distinct herbal-sweet spice character to the dry leaf that calls to mind cardamom, which I’ve experienced once before in a wild oolong from Mountain Stream Teas. I found it strange in that tea and found it strange here but it was very welcome. I wondered how a tea so old could have such a pronounced dry leaf fragrance with other notes of floral walnut, wood, frankincense, cinnamon, sour cherry, hints of cannabis and peanut with a ribbon of raisin or prune in the undertone. The aroma of the liquor is complex and deep, pronounced yet delicate — sweet, floral and nutty.

The liquor is much the same in its flavor — floral, nutty and sweet with spice/incense of the dry leaf. Smooth and oily with no astringency, medium-bodied with a brightening mineral quality. The fruity aromas of the dry leaf come out in taste, too, though not quite cherry and raisin but leaning more toward sweet Asian pear followed by a milky finish. The aftertaste takes a minute to bloom but it does so with great length and notes of honey, pear and osmanthus. Camphor taste and feeling comes in soon after the swallow and persists into each successive infusion. It seems to dominate the sip in the following cups which then mellows into the oolong profile.

I can’t emphasize how much of a calm state this tea induced.

Really happy to have this in my collection and a great starting point for piquing my interest in aged Taiwanese oolong.

[5g, 100mL clay gaiwan, 212F, 10s rinse followed by 14 steeps starting at 10s]

Flavors: Banana, Camphor, Cannabis, Caramel, Cardamom, Cherry, Cinnamon, Cocoa, Cream, Floral, Graham, Grain, Hazelnut, Honey, Incense, Milk, Mineral, Nutmeg, Nutty, Orchid, Osmanthus, Peanut, Pear, Plant Stems, Plum, Raisins, Round, Spicy, Sweet, Toast, Walnut, Wood

Boiling 5 g 3 OZ / 100 ML

Western prep this morning:

1 tsp, 10oz, 4 steeps, water off boiling
Super sweet with roasty caramel and cooling cardamom, green stemmy quality, still very nutty and quite floral.

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Western prep this morning:

1 tsp, 10oz, 4 steeps, water off boiling
Super sweet with roasty caramel and cooling cardamom, green stemmy quality, still very nutty and quite floral.

Login or sign up to leave a comment.



This place, like the rest of the internet, is dead and overrun with bots. And thus I step away.

Eventual tea farmer. If you are a tea grower, want to grow your own plants or are simply curious, please follow me so we can chat.

I most enjoy loose-leaf, unflavored teas and tisanes. Teabags have their place. Some of my favorite teas have a profound effect on mind and body rather than having a specific flavor profile. Terpene fiend.

Favorite teas generally come from China (all provinces), Taiwan, India (Nilgiri and Manipur). Frequently enjoyed though less sipped are teas from Georgia, Japan, Nepal and Darjeeling. While I’m not actively on the hunt, a goal of mine is to try tea from every country that makes it available to the North American market. This is to gain a vague understanding of how Camellia sinensis performs in different climates. I realize that borders are arbitrary and some countries are huge with many climates and tea-growing regions.

I’m convinced European countries make the best herbal teas.

Personal Rating Scale:

100-90: A tea I can lose myself into. Something about it makes me slow down and appreciate not only the tea but all of life or a moment in time. If it’s a bagged or herbal tea, it’s of standout quality in comparison to similar items.

89-80: Fits my profile well enough to buy again.

79-70: Not a preferred tea. I might buy more or try a different harvest. Would gladly have a cup if offered.

69-60: Not necessarily a bad tea but one that I won’t buy again. Would have a cup if offered.

59-1: Lacking several elements, strangely clunky, possess off flavors/aroma/texture or something about it makes me not want to finish.

Unrated: Haven’t made up my mind or some other reason. If it’s pu’er, I likely think it needs more age.

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