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Lao Cha Qing Xin Aged Oolong Tea, 2011 (Taiwan)

$36.00

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 Qing Xin. 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 Qing Xin Aged Oolong Tea is like no other — aged ten years with a repeated yearly roasting.

Aged oolong is indeed a rare tea. To be considered aged, the tea masters must store the tea leaves for at least three years. The longer they age the tea — the more complex the flavors become. However, anywhere from 10-20 years is considered the “golden middle” of aged oolong tea. Aged oolongs are usually particularly rich in antioxidant polyphenols and 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 the aging process. 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.

What does aged oolong tea taste like? Many who haven’t tried aged oolong might initially imagine the taste of an aged raw pu-erh. However, the two teas are very far apart in terms of flavor profiles. Aged oolong is incredibly sweet, mellow, and smooth. The taste is complex and unique — quite incomparable to other tea types.

Our Lao Cha Qing Xin Aged Oolong is made from the Qing Xin cultivar. Qing Xin, or 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. The result is an aged oolong with a deep and sweet taste of chocolate, cacao, and vanilla. The fragrance is as aromatic as roasted coffee beans. Taking a sip, you’ll undeniably notice this tea’s prominent cha qi — the energy or the soul of the tea 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 easily get 20 flavorsome and fragrant brews of mellow oolong.

 

  • Place of Origin: Lugu Village, Nantou County, Taiwan
  • Elevation: 1000m
  • Harvest Date: September 2011
  • Roast: Dark
  • Dry Leaf: Tightly rolled ball shape
  • Aroma:  Roasted, coffee beans aroma
  • Taste: Vanilla, chocolate, cacao.
  • Cultivar: Qing Xin

  

Brewing guidelines:

       210℉ / 99℃ 

6g per 500ml   3-4min

     6g per 110ml   10sec + 5sec for each subsequent infusion 


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