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“I’ve been sipping down about 200g of this over time, thought I’d just put a note in before I’m done with it. The aged oolong is pretty nice, but its complexity is a bit shattered by the strong pine...” Read full tasting note
Many of Master Zhang’s oldest tea plants are ‘se zhong’ varietals, teas other than Tieguanyin that flourish in Anxi. Master Zhang’s grandparents and forebears planted Ben Shan, Mao Xie, and other sezhong varietals on their high mountain peak above Daping decades ago. Master Zhang picked these leaves in 1985, carefully re-roasting this mixed se zhong harvest every year for almost ten years. The tea was allowed the tea to rest for another twenty years before this beautiful cache was released The deep, dark mineral notes and fruity sweetness of se zhong oolong become alluringly foresty, a great example of “yun” – the physical sensation of the tea in the throat and the lingering cooling electric aftertaste and texture that fine teas create. The longer this tea steeps, the more intense woody and cooling qualities it reveals.
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I’ve been sipping down about 200g of this over time, thought I’d just put a note in before I’m done with it. The aged oolong is pretty nice, but its complexity is a bit shattered by the strong pine note that pervades it, presumably from the re-smoking process it went through ever handful of years. behind the pine note, you get an oolong note (ironicall) less roasted than typical wuyi stuff like DHP. Some floral notes and spice that melts into the pine.
liquor ranges from gold to pumpkin orange, clear liquor
Before this, I had a different aged oolong varietal from verdant, I forget which, but I much preferred it as it wasnt dominated by the pine note. Nonetheless, this tea is still enjoyable
Flavors: Mineral, Pine, Sap, Spicy
