Aged Taiwanese oolong tea, 2019. 烏龍老茶

Aged Oolong Lao Cha (Lord of Old Tea) is a rather unusual Taiwanese oolong. Its main difference is that after collecting the tea, an aging procedure is carried out, which consists in alternating the stages of roasting and cooling the tea leaf. As a result, the color of the tea leaves becomes darker and the aroma is thicker, denser and deeper. Then it is aged in clay pots, with annual roasting to remove excess moisture.

This oolong was aged for 6 years.

To make this tea, it is taken MiXed Cultivar Jin Xuan and Si Ji Chun from Ming Jian,, Bamboo Mountain, Nantou County, Taiwan,

Tea has a beneficial effect on the body, improves blood vessels and brain activity, and improves vision.

Leaves: leaves are dark brown in color, like raisin (dried grape), rolled into small balls that straighten out when brewed.

Taste

The infusion of tea changes with each subsequent brew, starting from a brownish-yellow and ending with a darker shade. The taste is deep, floral-fruity, slightly woody, slightly spicy. After 5-6 infusions, the tea taste is fully revealed and you can feel chocolate and caramel notes, mixing with a cherry-honey tint.

Brewing

You can use any kind of tea pot, but clay tea pot suits much better.

Warm up the tea pot with the boiling water, put in no more than 5 grams of tea leaves, pour in a little hot water and drain immediately. Add 225-250 ml hot water. Warm up the tea pot with the boiling water. It is advisable to keep warm during brewing.

The water temperature must be at least 95 °C.

Origin- Ming Jian,, BambooMt. Nantou County

Garden elevation- 300-350m

Baking level- 9/10

Harvest date- year 2019

Cultivar- MiXed Cultivar Jin Xuan and Si Ji Chun