Aged Oolong
Traditionally, tea merchants keep all of their oolongs for aging, firing the tea yearly to remove unwanted moisture and further heighten and seal in flavors. After years of gentle firing, the tea develops a smooth, rich texture and dark ruby color that's unequaled by newer oolong teas. The Chinese also use aged oolongs to help regulate digestive ailments. If you've forgotten, or you have not tasted a highly oxidized and high-fired oolong tea, this aged old oolong is your chance to discover the past again.
GROWING REGION
Taiwan: Formally known as Formosa, Taiwan is a renowned producer of oolong teas. The oldest tea plants were found in Shi Sha Lein. Commercial cultivation began there in 1841. Li Shan and Nantou are known for its distinctive style of high mountain oolongs.
BREWING INSTRUCTIONS
We recommend the control and visual presentation offered by the classic Gaiwan method of preparation. In a preheated cup place 3-5 grams of leaf and cover with near boiling water. Infuse for 2-3 minutes. To serve, pour into a warmed pitcher or directly into pre-heated tasting cups and enjoy. Aged Oolong may be re-infused several times by gradually increasing steeping time and water temperature. Always adjust quantity of leaves, infusion time, and water temperature according to your personal preferences.