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Exceptional Oolong Tea from Ali Shan, Home of Taiwan's Indigenous Tsou Tribe


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Mei Zhan - Anxi Oolong Tea Linkou Lao Cha - Late 1980's Aged Taiwan Oolong Tea Ali Shan Red Oolong - Taiwan Oolong Tea Tie Guan Yin - Medium Roast - Anxi Oolong Tea
This tea is comprised of reddish-brown, loosely ball rolled leaves with a mild, woody aroma. When infused, it produces a reddish amber liquor with the woody & plummy aromas common to moderately aged oolong tea. The medium bodied infusion has a nice fruit-tinged peaty/aged flavor that balances nicely against elements of aromatic wood and dried fruit. The finish is peaty & sweet with elements of dried plums and moist, sweet pipe tobacco.
This tea's dry leaves are a moderately tight-rolled, semi-ball shape. The fragrance of the dry leaves is very clean and toasty with hints of toasted nuts and a slight touch of cocoa. When infused, the moderately thick, clear red/brown liquor is roasty-toasty and very clean with a distinct "tea taste," hints of dried stone fruit (peaches, plums, etc) and just a touch of cocoa in the pleasantly lingering finish. It has been perfectly stored in sealed, glazed clay jars and re-roasted religiously every three years to drive out excess moisture that could otherwise cause musty flavors since storage began in the late 1980's, resulting in a totally non-funky aged tea.
The leaves of this dark oxidized oolong tea have been rolled into a ball-shape, similar to the famous green-style oolong teas of the Ali Shan region. When steeped, this tea produces a beautifully clear, reddish-amber infusion with a sweet aroma. There is a familiar, distinct flavor and sweetness unique to the Qing Xin tea cultivar used to produce this tea that comes through clearly in the cup along with some sweet spices (cinnamon perhaps?) and maybe just a touch of dried flowers. The infusion is full-bodied, well rounded in the mouth, and the aftertaste is remarkably sweet & spicy.

Ships in Non-resealable 150 gram (5.29 oz) vacuum bag
This Tie Guan Yin was grown in Anxi County, Fujian, and it was finished in Taiwan by a specialist in the art of oolong roasting. The ball-rolled leaves are a brown-tinged deep forest green with a lightly woody-sweet fragrance. When infused, they produce a honey colored liquor with aromas of dried fruit and toasted grain. The medium bodied infusion presents a flavor of lightly roasted/caramelized sweet barley with a pronounced fruitiness reminiscent of dried stonefruit (peaches, plums, etc) and a remarkably sweet, fruity and lingering aftertaste.