1985 Aged Se Zhong Oolong
1985 Aged Se Zhong Oolong
Crafted by Master Zhang
- DATE OF PICKINGMay 1985
- Daping VillageAnxi, Fujian
- ELEVATION1000 meters
- Mixed Se ZhongTea Varietal
Many of Master Zhang's oldest tea plants are 'se zhong' varietals, teas other than Tieguanyin that flourish in Anxi. Master Zhang's grandparents and forebears planted Ben Shan, Mao Xie, and other sezhong varietals on their high mountain peak above Daping decades ago. Master Zhang picked these leaves in 1985, carefully re-roasting this mixed se zhong harvest every year for almost ten years. The tea was allowed the tea to rest for another twenty years before this beautiful cache was released The deep, dark mineral notes and fruity sweetness of se zhong oolong become alluringly foresty, a great example of "yun" - the pysical sensation of the tea in the throat and the lingering cooling electric aftertaste and texture that fine teas create. The longer this tea steeps, the more intense woody and cooling qualities it reveals.
- truespice100redwood, moss, pinetruesavory95molasses, fruity chocolatetruefruit45fig
- spice - redwood, moss, pine
- savory - molasses, fruity chocolate
- fruit - fig
Master Zhang also recommends
- 2003 Aged Wulong Revival
Original Wulong Revival is the result of years of research by Master Zhang on ancient oolong finishing techniques, a style between rolled Tieguanyin and fluffier Wuyi oolong. The unique finish gives this 2003 harvest aged tea a striking deep foresty flavor and sweet sparkling texture. While this tea was roasted every year for many years to control moisture and dial in the aging process, the tea is not deeply toasty. instead it expresses natural complexity in the same way an aged pu'er does.
- 2003 Aged TieguanyinMaster Zhang re-roasted this classic Tieguanyin varietal every year for five years to control for moisture and maintain a slow even process of change, slowly building up powerful woody undertones, cooling sensation, and deep dark fruity flavor. Master Zhang follows the weather and the specific qualities fo each picking from his biodiverse mountain plot for all finishing and roasting, using all his senses to bring out etc natural qualities of the tea, so even with so many years of age and roasting, the power and structure of true high mountain Tieguanyin has not been obscured, rather it has been strengthened by exquisite craft.
- 2003 Aged Mao XieMao Xie is arguably Daping Village’s most “classic” tea. Mao Xie is native to the area and grew on the mountains above Daping long before Tieguanyin was planted. Master Zhang’s labor-intensive traditional finish hearkens back to the style before the modern green oolong trend became popular and all Anxi teas were finished with at least a light roast and oxidation. Mao Xie translates to “hairy crab,” a reference to the appearance of the leaves. A classic traditional finish on Mao Xie brings out the iconic savory notes in the varietal and makes it taste almost pastry-like. Aging brings out the natural savory undertones of this varietal and deepens the aftertaste.
- 56-821230 seconds15-307621210 seconds35122128 hours
oz.use 212° watersteep 30 secondsresteep many times
add 15-30 sec. each infusion
Gongfu7 g.6 ozuse 212° watersteep 10 seconds
add 3 sec. per steepingenjoy many steepings
oz.use room temp. waterrefrigerate overnight
8 hoursadd ice & enjoy