Here is a special treat I am so grateful to be able to share with you. I first had this tea when I was visiting the farmer last year in Xi Ping, and was blown away by how complex the flavor was and how the tea had changed in its 16+ years of aging. The vegetal notes had transformed into a rich blend of dates and raisins and the creaminess has converted to a sherry-like, syrupy viscosity. There is still an underlying floral element to the tea, but it has become baked into the roasted flavor and bonded to it over time. Hints of leather and wood linger on the palate with a slightly coppery glimmer. Each steep brings out new nuances and it can steep well over 10 times.
The leaf itself is medium-oxidized but has deepened in the aging process. Mr. Wang has his tea planted at the top of the mountain, ensuring his strict organic practices are not tainted by any farmers uphill from him. The soil it grows in is rich with minerals which add to the depth and roundness of the flavor. Only a small quantity is available, so we can only offer it on 2oz. canisters.
Process: Organic
Harvest: 2008
Origin: Anxi, China
Process: Organic
Origin: Fujian, China
Harvest: 2024
• Mid-oxidized and rolled oolong
• From the birthplace of Tieguanyin
• Charcoal roasted 3 times
• From award-winning tea master
• Balance of sweet, creamy, roasted and vegetal flavors
• 6g tea per 8oz. water
• Steep 15-20 seconds in 190°-200°F water
• Re-steep for 10-15 seconds for 3-4 re-steeps, then lengthen steeps to extract all the flavor
This tea does best when steeped in a gaiwan.
Use these recommendations for steeping in a western teapot, or when only 1 steep is desired.
• 3g tea per 6oz. water
• Steep 3-4 minutes in 190°-200°F water
• Re-steep one more time for 2-3 minutes (if desired)
