This one of my favourite tea experiences of 2019. This 24 years old charcoal roasted oolong was stored all the time in south Taiwan, in natural, quite humid environment. Dark, black and brownish leaves are not regular and pretty like modern Dong Ding oolongs but when you put them to warm teapot, the flavours come up with deep notes of camphor, wood incenses and dark honey. Taste is very deep (I mean not only the taste itself but incredible warming energy of this tea): full of  wood notes (like old wooden hut in the forest) enriched by dried plums, honey, smoke and really pleasant mineral sweetness. I am tasting it now during very hot summer evening and my body and mind are deeply relaxed and calm. Special tea.



Origin: Dong Ding area, Lugu, Nantou, Taiwan.
Harvest/vintage: 1995
Tea cultivar unknown, probably Qing Xin

Temperature of water and amount of leaves: 100 C 6-7g/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, rinse the tea for 10-15 seconds using boiling water and afterwards pour out all the water from your pot. The process of rinsing tea leaves is often defined as a waking the tea and is very important for quality of next brewings. Main aim of waking the tea is to remove eventual pollution from old tea aged for many years. First drinkable infusion should be very short- not more than 10-20 second. We suggest to increase brewing time for 5-10 seconds in each next brewing.


Additional information


30 g, 50 g, 100 g


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