Aged oolongs are rare in the world of teas. Unlike pu-erhs that change through microbial activity, oolong leaves age naturally. And whereas pu-erh teas are considered "living teas" that must be exposed to air, aged oolongs are often kept sealed as they age.
Our Aged Wenshan Baozhong began life in the early eighties - gathered from the Wenshan region of northern Taiwan. The leaves were minimally oxidized and twisted in the manner of Wuyi oolongs. We purchased the tea from a family that crafted it and held it in storage, unroasted, for the last 27 years.
The last point is important, because the Aged Wenshan Baozhong was not roasted at all, whereas most aged oolong teas on the market are reroasted every few years, destroying most of their natural aged characteristics. The end result of this tea's natural, undisturbed aging is a tea rich with the aroma of plums, and a finish that amazingly enough has the same sweet finish as high quality fresh Wenshan Baozhong.
BREWING GUIDE
Infuser Cup
Water Temp 200 ° F
Steep Time 4 min
Tea Bowl
Water Temp 200 ° F
Gaiwan / Teapot (6 oz.)
Water Temp 200 ° F
Steep Time 3 min
Teapot (12 oz.)
Water Temp 200 ° F
Steep Time 4 min
Like its fresh counterpart, our Aged Wenshan Baozhong should be brewed with a heavy hand. Though dark and rich, the base tea itself will neither get bitter or astringent, and a stronger brew will only highlight the tea's complexity.
In a gaiwan or small tea pot, use 4 grams of tea. Rinse. Brew at 200 degrees for 3 minutes on the initial brew, continuing at 2 minutes 30 seconds on the second brew, and then increasing that in increments of 30 seconds for subsequent brews.
