Aged Honey Oolong (1998) 50g

Age Honey Oolong 1998 蜜香烏龍老茶 Aroma: Aged fruity acidity with rich wood fragrance, ginseng Taste: Deep, honey, and robust, ripe fruits, ginseng, plum Origin: Alishan Altitude: 1000-1500m Fermentation: Medium Roasting: Medium Detail: 1998 Vintage Taiwan Honey Scented Oolong (Aged Tea) The Legendary Fusion of Nature’s Gift and Timeless Maturation The 1998 Taiwan Honey Scented Oolong is a legendary masterpiece in the world of tea. It represents a rare union between the "Honey Scent" (Resulting from the natural bite of the Small Green Leafhopper) and the profound "Aged Rhyme" developed over nearly three decades. It is widely regarded as a pinnacle collector’s item. ### 1. Core Flavor Profile: The Evolution of Layers The allure of this vintage lies in its ability to harmonize ripe fruitiness, honeyed sweetness, and the noble character of aged tea: Initial Aroma (Dry Leaf & Rinse): Exudes a deep scent of dried longan and a subtle medicinal woody fragrance, finished with a ghostly hint of caramelized sweetness. Palate & Texture: Remarkably mellow and silky with a distinct "syrupy" mouthfeel. Having aged since 1998, the tea’s polyphenols have undergone significant oxidative polymerization. The youthful astringency has completely vanished, transforming into a rich, soulful sweetness. The Aftertaste (Hui Gan): The signature "Honey Scent" (originally vibrant) has matured. It no longer shouts; instead, it is elegantly restrained, melding with woody undertones to create a lingering, soothing "Honey-Medicinal" finish. ### 2. Appearance & Liquoring Tea Liquor: A brilliant, crystal-clear deep amber or ruby red. High-quality aged oolong must remain transparent; any cloudiness suggests poor storage. A fine vintage will exhibit a shimmering "oil-like" luster on the surface. Spent Leaves (Infused Leaves): The leaves appear deep brown. Despite their age, they should retain a degree of suppleness and elasticity when pressed, rather than crumbling into carbonized dust. ### 3. Craftsmanship & Aging Background The success of the 1998 vintage is rooted in specific artisanal conditions: Heavy Fermentation: Honey Scented Oolong is naturally high-fermenting (similar to Oriental Beauty). This high level of oxidation provides the robust chemical foundation necessary for decades of successful aging. The Transformation (Non-Enzymatic Oxidation): Over 28 years, the catechins have transformed into thearubigins and theabrownins. This chemical shift is what removes the "bite" of the tea, replacing it with a warm, "gentle" energy (Qi) that is soothing to the stomach.