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.
Aged for almost ten years, this wulong from Mr. Xu is sure to charm all admirers with the scent of brown sugar that emanates from its blend of whole leaves and fine silver buds. In infusion flavours of bark and roasted coffee dominate the aromatic spectrum. Its liquor, clear and mineral, retains a certain vitality despite its years of dormancy. Buckwheat (honey) and butter caramel notes enhance the slightly spicy pastry aspect of this tea from the North West of Taiwan.
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.
Though still very uncommon, aging black tea is slowly picking up as a trend. When we consider the depth 8 years of Taiwanese storage has given this tea it must me a good thing.