About Aged Oolong:
A special offering from Mingjian, Nantou County, Taiwan, Aged Oolong is a deep baked oolong that has been allowed to age over a period of 10 years. The deep baking process results in a brew that is mellow and low in caffeine content, making this an excellent option for afternoon tea.
The process of making an aged oolong involves roasting (and re-roasting) the leaves every 2 to 3 years. In the case of high mountain oolongs, this process does not necessarily create a heavy or dark tea. Instead, roasting is skillfully done as a means of reducing moisture content, allowing the tea to age well while maintaining a smooth, medium body.
Flavor Profile:
Toasty and pleasant with mineral notes and hints of roasted pine nut. Medium-bodied. Pairs well with spicy foods.
Brewing Instructions:
Every tea is different and can be brewed in different ways. The chart below is not a hard-and-fast guide for brewing this tea, but rather a place to get started. Steeping time may vary based on your personal taste or on how many infusions have already been done. Experiment with the brewing of your tea to discover its unique character.
| Water Temp °F (°C) | Steep Time (minutes) | Number of Infusions | Quantity of Leaf (tsp / 8oz water) |
| 190°F (88°C) | 3-4 | 3-4 | 1 |
Videos and Links:
Oolong Ball Rolling Technique
Oolong Tunnel Roasting
Oolong Tea Crafting
Taiwan Map
