Aged Taiwan Oolong
Aged Taiwan OolongAged Taiwan OolongAged Taiwan Oolong

Aged Oolong - 2005 Taiwan

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Aged Oolong refers to Oolong tea that has been stored for at least 3 years. These rare teas are generally full-bodied, rich, and well-rounded taste. This Grade AA Nantou County tea was harvested in 2005 in a natural organic and EU compliant garden.
Price: Starting at $15.95
Ingredients: Oolong tea
Origin: Taiwan
Caffeine Level: Med-High
Brewing Time: 1-1.5 minutes, yields multiple infusions
Water Temperature: 185°F
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Aged Oolong teas are usually exceptionally rich in antioxidant polyphenols and a lower caffeine content than regular tea. The natural aging process takes about three years, during which the tea loses its fresh look and flavor. After this, the color of the leaf starts to turn from green to brown and the maturing, or aging, process is underway. Aged tea experts suggest six-eight years as an ideal minimum for aged Oolong tea to be mature. Of course, if the tea continues to be stored properly, it will further mature and improve with age. Fifteen to twenty-year aged Oolongs are best.


Older aged Oolong (20 or more years old) were usually roasted (and often re-roasted) using the traditional charcoal methods. They were usually from Dayeh (large leaf) tea strains and grown organically, or in a pesticide-free environment. More recent, balled-rolled, aged Oolongs are Dong Ding-processed teas harvested from Jinxuan or Four Seasons tea strains.


Most Oolongs being prepared for storage are roasted to a degree initially to determine the acceptable moisture content level to start the storing process. The stored tea is then usually taken out and inspected every two-three years and carefully re-roasted to remove excess moisture and retain flavors. Storage is usually in large earthenware or stone containers.


For those who have not experienced Aged Oolongs, they usually have a unique and complex taste, which is often exceptionally smooth, mellow, and pleasantly sweet – not usually as rich or earthy as many pu-erh teas. The level of “Cha Qi” in aged Oolongs is often expressed by Chinese and Taiwanese as being more noticeably present than in regular fresh Oolongs.


Aged Oolong demand is increasing significantly in the local Chinese markets, and as the international community continues to explore and experience more varieties of teas, there will likely be an increasing demand there as well.

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(16 Ratings, 1 Review) Average Rating:
2005 Oolong, Taiwan
Peter (Connecticut, USA) 12/6/2020 5:26 PM
Earthy, mossy, damp...this tea is like drinking a rainforest. Buyers should note that it does not brew to the bright, burnt orange color above (similar to the Nilgiri Frost Oolong) but to a dark clay color. This tea hits you over the head with its musty flavor, with a scent to match. It's tea for the scotch-lover. The cup mellows to a creamier texture as it sits, but never loses the mustiness. There is some complexity present, yet I would not go so far as to claim it to be challenging.