This is one of these amazing teas I found during my trip to Pinglin during 2023 spring.

I was focused mainly on fresh Baozhongs made from old cultivars… but as you know me, I was asking every farmer about old teas in their storages.

1970’s Dry Stored Aged Pinglin Oolong is 50 years old tea what makes it the oldest tea in our offer.

It’s of course huge taste and aroma experience, but this tea carries lots about history of tea in that area. You can easily notice the tea is rolled in different way with quite lots of stems. You can see that old rolling machines were making different results comparing to modern teas.

When tasting this amazing oolong you will find notes of fresh tobacco, dark cane sugar, wood, incenses and surprising nuances of candied star fruit and ginseng.

Aftertaste stays with drinker really long time.

Tea is really smooth, balanced and sweet with well developed aged character.

Warming and deeply relaxing experience.

Origin: Pinglin, New Taipei City, Taiwan.
Harvest: 1970’s
Tea cultivar: uknown


Temperature of water and amount of leaves: 100 C 5-7g/100ml.

Suggested brewing method: Yixing clay teapot or gaiwan of low capacity. First, you should pre-heat empty teapot/gaiwan and tea cups with boiling water. When the teapot is warmed, then you put the tea leaves in. After smelling hot and dry leaves in the pot, gently pour the boiling water to the pot. Wash the leaves with boiling water for few seconds. It will help the leaves to wake them up.  First infusion should be very short- not more than 20-25 second. We suggest to increase brewing time for 5-10 seconds in each next brewing. You can prepare at least 8-10 nice brewings!

Additional information


14g, 30 g, 50 g, 100 g


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