Old oxidized Wulong — 250 g — 1990

Origin: Anxi, Fujian

Special feature: Rare and very old Oolong tea. 90s oxidized in Fujian province

Packaging: Really excellent storage. 250 grams in total in an airtight box.

Bunch : Its caramel aroma is floral and its flavor presents a beautiful succession of subtle notes of prune, frangipane, vanilla, cinnamon, nectarine and apricot . Its persistence in the mouth is very long.

Properties : A lovely aroma lingers in the mouth long after each sip. Comforting to sip slowly and savor during a meditative session. A comforting tea, traditionally known to warm the digestive system and promote better circulation. Perfect after meals. Highly oxidized and made with leaves naturally rich in polyphenols, Oolong tea is not only very rich in cathechin, an antioxidant molecule specific to green and white tea, but also contains theaflavins and thearubigins, the antioxidants in black and Pu-erh tea.
Oolong tea is a so-called “hot” tea, ideal all year round.

Dosage: Ample and generous, 8 grams for at least ten infusions, even for several people. As with any tea, the flavor and presence will depend on the length of the infusion. I recommend being fairly quick on the first 3 so as not to diffuse the aromas quickly. After several infusions, I recommend boiling it for 10 minutes and let yourself be surprised by its authentic palate.

Preparation : Avoid tap water, preferably mineral or filtered water, low in limestone to maintain the authenticity of the taste. Wake the tea at 100°C and rinse it quickly (2-3 seconds) 2 times preferably, then infuse the tea at a temperature of 90°C a first time, 6 seconds, then next infusion 9 seconds, with each new infusion add 6 seconds.
The water passes through the tea and allows you to appreciate its generous and surprising aromas which soften over the course of the infusions. The color of the infusion is brown. 15 seconds - the first sip - the taste is sweet with small aged tones at the end. The sips highlight the mature flavors. The sweetness returns to the mouth through your nose. No bitterness. Nothing disturbing. Second cup - more mature taste, lots of sweetness, still no bitterness. The astringency arrives timidly. You can detect the camphor flavors in the teapot. Third cup - the astringency increases and you can observe a cooling effect on your body. More mature taste. 25s - the fourth, fifth infusion; the bitterness is now gone.

Texture: The liqueur is pleasantly sweet. It is smooth with a pleasant mouthfeel.

Taste: The liqueur is pleasantly sweet. Golden honey , vanilla, cocoa, nuanced by a pyrogenic and mineral hint. Plum sugar, dulce de leche, sweet apricot and caramel. Burnt wood, almond, bacon!? Tell me!!

Tone: Sparkling golden honey liqueur, turns brown as it infuses and caramel after boiling.

Conservation : In a cool, dry place. In China, we roast it over the years. Drink now.