In Spring 2011, I embarked on a tea buying trip to Taiwan where I stumbled upon a remarkable 30-year-old charcoal-roasted aged Oolong Tea. The tea was carefully stored in a large, glazed clay container that was tightly sealed with a wooden cover and wax. Upon opening the container, a delightful raisin aroma greeted my senses, indicating that I had come across an exceptional quality aged Oolong Tea. The tea leaves were rolled into a half-ball shape with a distinctive tail resembling a dragonfly. Thanks to its age and well-preserved storage, the Smokey flavor was mild, and the tea soup had a clear, reddish-brown color. As I sipped the tea and swirled it around my mouth, my taste buds were awakened by the prune-like flavor. The tea left an intriguing cool and dry sensation at the back and underside of my tongue. Unlike most Oolongs that require three or more brews to taste sweet, this one delivered a sweet taste in the very first infusion. The tea had a smooth and rich body, and the taste was both complex and satisfying. The "Qi," a Chinese term used to describe the energy that tea imparts to the body, was slow to manifest at first, but soon became pronounced and strong, leaving me feeling invigorated. Tea: 1980's Aged Traditional Iron Buddha Oolong Tea (Charcoal Roasted) Factory: Private farmer Process Origin: Anxi, Fujian province Aged Origin: Has been stored in Taiwan for 30 years and stored in Vancouver since 2011 Types: Traditional Iron Buddha Oolong (Charcoal Roasted) Harvest Period: 1980's
