2011 Four Seasons Black

2011 Four Seasons Black Aged Taiwanese Black Teas are some of the rarest teas in Taiwan, so we were surprised to find this one on a recent trip to Nantou. Made by a partner farm over a decade ago, it has been sitting on a shelf, forgotten, for quite some time. While only 12 years old, this tea has many of the aged tea notes of much older oolongs as black teas tend to 'age' faster due to their higher oxidization levels. The 'old' taste of rich leather and old bookcase is recognizable but not overpowering, and the hint of the floral notes the 4 Seasons Cultivar is famous for are still simmering in the background, ghost-like. While this tea does not have the same strong 'Cha-Chi' that many other aged teas, it is a great introduction to the Aged Taiwanese Teas genre for a very affordable price. It is a fun and accessible dive into a rare genre of teas that we hope to find more of this spring season! Elevation: 400m Status: Certified Organic Cultivar: Four Seasons Oolong Oxidization: 100% Season: Spring 2011 Method: Machine picked, processed on site, medium batch Region: Mingjian, Nantou Recommend Brewing Style: Gong Fu Style: 3-5g per 100ml, ~100C water, 45 second to one minute steeps in gaiwan. Lasts 3-4 steeps. Western Style: 3g per 100ml, ~100C water for 2-3 minutes. Lasts 2-3 steeps. Great with cold brew as well! 3g per 500ml of water and just throw it in the fridge overnight. Brewing Difficulty - Intermediate : A gentle brew will bring out complexity. (More Details Here)