Description Brewing Guide 漢字 七十年代文山包種老茶 origin Pinglin County, Taiwan craft aged flavor notes umeboshi, amaretto, floral 漢字 七十年代文山包種老茶 origin Pinglin County, Taiwan craft aged flavor notes umeboshi, amaretto, floral Cultivated half a century ago in the rolling hills of northern Taiwan, this exquisite harvest is one of the oldest in our collection and a magnificent example of vintage tea. Imported at our company's inception in the 1980's (already a decade into its aging journey) and stored in San Francisco ever since, our Aged Wenshan Baozhong, ca. 1970 was never re-roasted, allowing the tea to benefit fully from the slow, uninterrupted passage of decades. Initially verdant and floral as one would expect from this classic Taiwanese oolong variety, time has since sculpted its nature into something entirely more complex and utterly captivating. While whispers of the tea's once floral aroma still linger, natural aging has built layers of depth, incorporating succulent notes of umeboshi, poached pear, and amaretto atop a foundation of bright minerality. It is delightful paired with dessert as a post-meal digestif, and an ideal infusion for introspective moments of any kind. This tea is one of the rarest we've ever released and an absolute treat for any seasoned tea connoisseur. As with all of our aged teas, supply is exceedingly limited. 1g per 1oz at 195°F for 1m As tea ages, it becomes less sensitive to brewing temperature. However, to preserve this tea's inherent aromatic complexity, we recommend a temperature around 195F and short infusion times, to produce a balanced infusion and smooth mouthfeel. Learn the fundamentals of tea brewing and master your technique here.
