Verdant Tea

Aged Oolong Tasting Kit

Aged Oolong Tasting Kit

Regular Price $57.50 $46.00
THRU 12/31

This bundle includes four 25g bags of aged oolong tea for 100g total (20 sessions).

Taste through the decades with this selection of hand-picked and hand fired oolongs from Master Zhang in Daping Village, the Liu Family in Longjuan, and the Li Family in Wuyishan.Our partners have opened their reserves of aged oolongs, including selections decades-old. Fine aged oolongs are carefully re-roasted yearly to control for moisture and maintain optimal conditions for flavor texture and aroma to keep building complexity over time. As Zhang Rongde explains, "Tea may be dried, but it is still living inside. In roasting, you need to have experience. You need to understand the tea, the leaves, the fire. Only then can you make good tea"

This sampler shows off how differently teas can age. You can expect a diverse range of flavors, united by an inexplicable depth and commanding texture only possible through perfect finishing and patient aging.

This bundle includes five 25g bags of aged oolong tea for 125g total (25 sessions).

Taste through the decades with this selection of hand-picked and hand fired oolongs from Master Zhang in Daping Village. Zhang Rongde has opened his private reserve of aged oolongs, including selections decades-old. Fine aged oolongs are carefully re-roasted yearly to control for moisture and maintain optimal conditions for flavor texture and aroma to keep building complexity over time. As Master Zhang explains, "Tea may be dried, but it is still living inside. In roasting, you need to have experience. You need to understand the tea, the leaves, the fire. Only then can you make good tea"

This sampler shows off how differently teas can age. You can expect a diverse range of flavors, united by an inexplicable depth and commanding texture only possible through perfect finishing and patient aging.

Explore aged Fujian oolong teas: 

2010 Aged Tieguanyin Mini Cake (4 x 7g cakes)

This 7g pressing from the Liu Family in Longjuan captures the depth, complexity and nuance of their early experiment aged Tieguanyin pressings in a convenient size for single session brewing. To age Tieguanyin, the Liu Family needs to reroast yearly for up to five years to control for moisture and ensure slow even change. Beyond the traditional notes of "lao tie," this pressed and aged oolong has a medicinal and cooling quality and bright foresty texture all its own.

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2003 Aged Tieguanyin (25g)

Master 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.

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2003 Aged Wulong Revival (25g)

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.

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Ten Yr. Aged Full Roast Shui Xian (5 x 5g)

Originally picked in 2007, this Shui Xian Wuyi Oolong has been carefully re-roasted and rested each year for a decade. The aging and careful roasting has brought out beautiful complexity in this tea, pairing Shui Xian's compelling texture with the mineral sweetness and mustiness of age. Sweet savory and salty elements keep the brew cozy and compelling, while sweet florals and intoxicating, evocative aroma make us nostalgic for the Li Family's biodiverse tea groves. This unique selection is not to be missed.

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1985 Aged Se Zhong Oolong (25g)

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.

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1985 Special Grade Qing Xiang Tieguanyin (5 x 5g bags)

This extremely limited 1985 harvest is unique among Aged Tieguanyin because Master Zhang set aside a reserve grade picking and gave it only light “Qing Xiang” processing, allowing age, not roast, to slowly bring out deep complex flavor. The extremely high quality leaf comes through even thirty years after picking with deep sweet and lingering redwood bark and elderberry fragrance. This tea is a true opportunity to see the potential in aging the finest oolongs.

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Learn more about the craft and science of aged oolong teas:

In his own words, Master Zhang teaches us about aged Anxi oolong and his aged Tieguanyin teas. After ten years of careful re-roasting, the teas grow in complexity, aroma, and depth. As Master Zhang explains, “Tea may be dried, but it is still living inside.” The careful control of moisture and clean storage helps insure aging Teiguanyin gains its depth naturally, rather becoming sour or overly fired...

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"Tea is full of complex molecules – from sugars and phenols to volatile aromatics. Given enough time and the right conditions, each can transform over time through a variety of complex, natural processes..."

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