Key factor to understang this 27 years old oolong is very dry, sterile way of the storage.

All the time of storage the tea spent in sealed plastic bags (30kg each) without any access of air or humidity.

When we ordered this oolong it was only gently dried in the electric oven.

Back in time, the tea was made as low oxidized, unroasted oolong but during the long and very slow maturing process, changes are very obvious.

The liquor is thick, with well pronounced astringency dominated by notes od dried fruits (and smoked plums too), wood, walnuts, honey and dry autumn leaves.

Aftertaste: amazing – long and sweet. Tasting this tea is a real journey.

Origin: Ming Jian, Nantou, Taiwan.
Harvest: 1994
Tea cultivar Qing Xin oolong



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.  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


30 g, 10 g, 50 g, 100 g


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