Plucked by hand and aged since 1999 by successive charcoal roasting, this high mountain tea offers an infusion with glossy black leaves and warm fragrances. Its liquor is rounded, velvety and deploys a broad range of aromatic nuances, with accents through woods and vanilla to notes of iodine (seaweed) and empyreumatics (coffee, caramel). The finish is gentle and deep.
Here is one of those little aged jewels from the Hualien region on the east coast of Taiwan. Tinted khaki, the leaves of this thirty year old wulong, once rinsed, offer generous aromas of damp wood and spicy cigars. Its soft liquor flows gently on the palate spreading its sweet (beet) and metallic (prunes) flavours. The finish is deep and subtly mineral.