Fresh Phoenix Oolong teas are rich and intense, with an aroma as unforgettable as its flavor. One year after harvest, the tea begins to mellow and sweeten, some of the tannins that produce the persistent finish of these teas round out.
Our Aged Phoenix was crafted In 1996 from Phoenix Mountain from what we believe to be Huang Zhi Xiang leaves. Once crafted and stored, the tea was forgotten until 2001, when it was given a single roast to remove moisture from the leaves, allowing it to age further. We stumbled upon this tea in the Spring of 2009. On discovery, the tea was sitting in a large, chest-high earthenware urn, covered with a linen lined wooden cork. We asked to try it, and had to try hard to contain ourselves.
Black Walnut. That’s immediately what came to mind when the initial rinse of the leaves released the tea’s aroma. Odd because of the 80 varietals of Phoenix Oolongs, there is not one with that exact flavor profile. The tea itself is mildly sweet and smooth, with a hint of roastiness underlying the overwhelming essence of black walnuts.
BREWING GUIDE
Infuser Cup
Water Temp 200 ° F
Steep Time 2 min 30 sec
Tea Bowl
Water Temp 200 ° F
Gaiwan / Teapot (6 oz.)
Water Temp 200 ° F
Steep Time 2 min
Teapot (12 oz.)
Water Temp 200 ° F
Steep Time 3 min
We suggest brewing our Aged Phoenix in the same manner as our aged Formosa oolongs: moderately high temperature, short steep time, and a smaller quantity of tea leaves than is typically recommended for fresh Phoenix oolongs.
In a gaiwan or small tea pot, use 4 grams of tea. Rinse. Brew at 200 degrees for 2 minutes on the initial brew, continuing at 2 minutes seconds on the second brew, and then increasing that in increments of 30 seconds for subsequent brews.
