One chilly autumn morning, The Wise Tea Master Lao Cha and his disciple were getting ready for morning meditation up in the mountains of Nantou, Taiwan.
— Master, the morning is yet so young, and I have no energy. I'm afraid I won't be able to sit and meditate.
— Here, drink some of this tea.
The disciple, after taking a sip:
— Master, the aroma is so comforting, like morning coffee. Yet, the tea is sweet, like chocolate. I feel vital energy moving through me after just one sip.
— The locals call it Lao Cha Ruan Zhi. It's an Aged Oolong. Now, let's begin our meditation.
Have you ever tried Aged Oolong Tea before? We're sure you'll be completely mesmerized by the complexity of its flavor! Our Lao Cha Ruan Zhi Aged Oolong Tea is like no other — aged ten years with a repeated yearly roasting.
Aged oolong is indeed a rare tea. The tea masters must store the tea leaves for at least three years to be considered aged. The longer they age the tea — the more complex the flavors become. However, anywhere from 10-20 years is regarded as the "golden middle" of aged oolong tea. Aged oolongs usually have lower caffeine content than other tea types.
Traditionally, tea artisans keep oolong leaves in stone or clay vessels for optimal aging. First, they roast the tea leaves to remove moisture and facilitate aging. Then, every year the farmers carefully examine the tea leaves and meticulously re-roast them over charcoal to remove excess moisture and deepen the gusto.
In Taiwan, where oolong aging is a century-old tradition, three prerequisites state which tea is suitable for aging:
First, it must be a traditionally crafted tea; each step of its processing should adhere to traditional standards (especially baking).
Second, only high-quality oolong has a storing value. If the tea leaves are of low quality, time will not add up to its already weak aroma and taste; instead, it will become bland and tasteless.
Third, one should observe the proper storage conditions. The storage method for aged oolong tea is very particular. Along with the sophisticated aging procedure, tea masters need to abide by strict storage rules to ensure a satisfactory end product.
What does aged oolong tea taste like? Many who haven't tried aged oolong might initially imagine it's that of an aged raw pu-erh. However, the two teas are very far apart in flavor profiles. Aged oolong is remarkably sweet, mellow, and smooth. The taste is complex and unique — quite incomparable to other tea types. A Gong Fu style infusion will reveal an orange-golden tea soup. The entrance is sweet and smooth, as this aged oolong will slowly uncover its layered, complex character along with the number of infusions. A sweet and soft entrance with top notes of exotic fruits and vanilla leads to a rounded body of cacao and honeydew hints. The long lingering base notes of chocolate and coffee will end this remarkable tasting, leaving a sweet aftertaste both in the mouth and on the cup bottom.
Our Lao Cha Ruan Zhi Aged Oolong is made from the Ruan Zhi cultivar, also known as Qing Xing. Qing Xin (translates as Green Heart) is a tea cultivar prominent in Taiwanese High Mountain Tea farming. First, the tea undergoes 50% oxidation, then an initial dark roast followed by ten years of storage with repeated yearly roasting. Taking a sip, you'll undeniably notice this tea's prominent Cha Qi — the tea's soul or energy that fills your body with each sip.
When brewing this tea in small tea vessels according to the ways of Gong Fu Cha, you can effortlessly get 20 flavorsome and fragrant brews of mellow oolong.
- Place of Origin: Lugu Village, Nantou County, Taiwan
- Harvest Date: September 2011
- Picking Standard: Three leaves
- Roast: Dark, Charcoal roasted
- Aroma: Roasted coffee beans aroma
- Taste: Vanilla, chocolate, cacao.
- Cultivar: Ruan Zhi (aka Qing Xin, TRES #17)
212℉ / 100℃
1g per 50ml 3-4min
1g per 20ml 10sec + 5sec for each subsequent infusion
Dark Oolongs were the first that inspired my love of tea but lately I'd begun miss the wonder and pleasure I used to have with them. This tea brought it back again. So smooth and almost gentle with no harshness or astringency along with a constantly changing pallet of delightful sweet toasty flavors, vanilla, pastry, fruit, jam. All the while still delivering that long lasting hui gan in my throat that I prize and look forward to with dark oolongs. It delivered more brewings than most and even when the later brewings begin to fade I could still prolong the pleasure by bringing the gaiwan up to my nose to inhale the lingering dark oolong aroma.
Delicious tea, definitely sweet and toasty complex candy flavors of fruits and caramel that dance in the mouth, and jammy aromas. No hint of bitterness or astringency, smooth, rich and balanced. For me the energy profile was smooth, leaving me mentally keener and more relaxed physically. It seems to never stop brewing, I had 8 gong fu sessions, left the tea over night and the resulting morning brew was rich and exciting. I made iced tea out of the remaining leaves that was excellent. Amazing tea. I’m going to be brewing this often, just made a second order and am certain I’ll miss it when it’s gone.
Had my first gaiwan of this last night with a couple of friends, and we were blown away by the rich, desserty flavor and mouthfeel and the incredible Christmassy-fireplace aroma! If you’ve never had an aged oolong, words won’t do it justice, and this tea is well worth the price, considering I got about 15 infusions out of it and could’ve kept on going, but it was getting late. Also a great option for sharing with others for its low caffeine content!
This Oolong was a real treat to drink. It had wonderful dark liquor color and it smelled roasty. The taste was smooth with notes of vanilla and cacao. Delicious!
I’ll start by saying I’m not really a big fan of aged teas, but I like to keep trying different teas and exploring. I knew if anyone had a good one it would be PoC. This one is certainly the best one I’ve tried so far from any vendor. Very smooth and balanced and you could tell it would keep brewing all day long. I only had time for about 5 steeps gong fu style before heading to work, but this tea was just getting started! When I read the descriptions for aged teas about being sweet and vanilla/chocolate flavors I’m always intrigued, but to me they always taste kinda earthy/musty/forest floor/wet leaves… while I can appreciate their uniqueness and complexity, I am not drawn to that style of tea. I like the more sweet, spicy, nutty, floral Dan Congs and Wuyi Oolongs, generally. I also don’t like fermented foods or moldy cheeses either, I have very strong taste receptors for those foods and they’re too much for me, so it’s definitely a personal taste preference. If you like aged teas though, you will probably love this one. I can tell it’s a very good example of an aged oolong. Worth a try for sure, just for something totally different! It still amazes my how many flavors can be coaxed out of the same plant!!