Verdant Tea

Aged Oolong Tasting Kit

Aged Oolong Tasting Kit

Regular Price $95.50 $85.95
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This bundle includes three 25g bags of aged oolong tea and one 90g cake for 165g total (33 sessions).

Taste through the decades with this selection of hand-picked and hand fired oolongs from Master Zhang in Daping Village 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 Anxi and Wuyishan oolong teas: 

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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2013 Aged Big Red Robe (90g)

Over the years, Li Xiangxi and her family have spent time exploring the deep rich complexity that aging can bring to their oolongs. Now, they are taking this oolong aging to the next level with full cake pressings, tapping into the family reserve for this 2013 Big Red Robe. This tea was aged loose and carefully hand fired over a low charcoal heat each year during the initial aging process to control moisture and bring out deep textural complexity. Finally, the tea was lightly steamed and pressed in 2021 for aging in cake form. Already, the tea is full of cooling sparkling yun and cedar forest aromatics. It will be exciting to see it continue changing over the years.

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1990 Aged Tieguanyin (25g)

This limited 1990 harvest of aged Tieguanyin stands out as unique from the others because the leaves were hand-processed by Master Zhang using traditional Oolong Revival style, where one end of leaf is slightly curled and the other is extended. Master Zhang describes the shape as a ‘dragonfly’. These leaves were turned and fluffed three times the normal standard for modern Tieguanyin. The result of this unique processing and the 25 years of age creates a deep shu pu’er-like earthy flavor most similar to the clean fermentation of Xingyang shu pu’ers. We have never tasted anything like this in an oolong. It has the foresty richness of shu pu’er but the sweet caramel aftertaste of oolong.

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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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