We have the pleasure to bring your attention to two rare items we brought from our trip around Taiwan this year. The archiving of Chinese teas, such as pu-erh, is a well-known phenomenon. You can see ten-, twenty- or even fifty-year old archive pu-erh – and pay astronomical amounts for them. The archiving of Taiwan teas is less known. Usually you see archive teas of the oolong type, somewhat more rare are black and red teas.
Archive Oolongs from Taiwan
During our trip around Taiwan this year we met a trader specialising in old archive teas, who is a great expert in this area. We spent several long evenings with him, drinking various teas from his collection and discussing different kinds of aging and archiving tea in Taiwan. These were extemely useful debates full of interesting information, incredible gourmet experiences and euphoric states.
1995 Shan Lin Xi
We bought two oolongs of the same age for starters. Representing different groups of tea, they have both undergone twenty years of aging and they are great examples of the ways in which tea changes in the process of successful maturing.
The first one is a high-mountain, just slightly oxidised Chin Xin Oolong grown in the Shan Lin Xi area. Its typical fresh, almost vegetal, flowery taste has matured into a full, dense mouthfeel full of tropical fruits. The other tea comes from Lugu, which is near, only not as high. Harvested from the same Chin Xin Oolong cultivar, this oolong has a rounder, maybe even a more robust body and sweeter taste of fruit compot. Here they go…
1995 Aged Shan Lin Xi Oolong
High mountain tea with a low oxidization and without any baking during processing or maturing. Tea was ageing in an original vakuum packing. The package is on Taiwanese jin, 600 grams.
Leaf was regularly rolled and slightly oxidized, as we know it from today´s high mountain teas. It has unbelievable, very strong thick aroma of exotic fruits with clear tones of a pineapple, pomelo and a little bit of maracuya resemblance. One doesn´t want to believe that tea can have such intensity! I tis a classical demonstration of very well matured, slightly oxodized and unbaked oolong. It should be exactly like that.
Light golden in a cup, looking like first flush Darjeeling tea. Strong hint of exotic fruit in a flavor with slight pepperiness and astringency of a dried ginseng. Surprising with a delicate sprakling and effervescency on a palate. Wonderful tea with a bright character that lasts for many infusions.
Cultivar: Chin Xin Oolong 青心烏龍
Origin: Shan Lin Xi
Elevation: 1600 – 1800m
Preparation: Gong Fu style is fitting this tea very well. Put approx. 5 g of tea into a small teapot (150 ml) and infuse with water that was just boiled. Steep for 30 seconds only, each time. You can make endless number of infusions.
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- 1995 Shan Lin Xi oolong
1995 Aged Lugu Dong Ding Oolong
Dong Ding archive oolong from 1995. Traditionally processed leaf, higher grade of oxidization and baking.
Dry leaf has a significant sweet and thick fragrance with tones of plums, pears and bright spicy hint of ginseng. Golden – orange in a cup, full sweet fruity and rounded flavor with strong tones of dried plums and raisins, with slight earthiness on top of tongue. Resembling of much more robust teas as pu-erhs. Very long, sweet and pleasant aftertaste full of forest-like scent.
Cultivar: Chin Xin Oolong 青心烏龍
Origin: Dong Ding, Nantou, Taiwan
Elevation: 400 – 600m
Preparation: Gong Fu style is fitting this tea very well. Put approx. 5 g of tea into a small teapot (150 ml) and infuse with water that was just boiled. Steep for 30 seconds only, each time. You can make endless number of infusions
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- 1995 Aged Lugu Dong Ding
