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.

This tea was sourced in the mid-80's, and stored in our San Francisco warehouse for close to 30 years. While most aged oolong teas on the market are reroasted every few years, destroying most of their natural aged characteristics, this traditional style Tieguanyin has been left undisturbed. The end result is a tea rich with the aroma of plums and walnuts, and a distinctly crisp finish, reminiscent of a fresh Tieguanyin in the traditional 'nong xiang' (strong fragrance) style, but with an added complexity and depth developed during the aging process.

This brewing method produces a balanced taste for mid-oxidized and aged oolong teas, with a focus on highlighting aroma and texture.

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