1987 Hualien

Tea type
Oolong Tea
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Edit tea info Last updated by Jason
Average preparation
Boiling 1 min, 15 sec

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From Camellia Sinensis

In the east coast mountains of Taiwan, this tea has been preciously preserved with successive firings since 1987. The notes of stewed tart fruit (prunes, gooseberries) let the floral taste come through from the tea’s previous state (this tea having been a lightly oxidized wulong before the firing) and combine to create a complex fruity and woodsy finish. A vintage to be savoured like an aged cognac.

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2 Tasting Notes

108 tasting notes

This is the second time I’ve had this tea and wow, I have noticed so many changes just in the aroma! The smell is like a raisin or maybe a prune, pungent but still sweet and moist.

The liquor is like a mead color almost. a little more on the orange side but still quite light (and this tea is 25 years old!) The wet leaves amplify the dried fruit aroma and add more honey and nectar notes

The first infusion only has a slight hint of its age. dry but not sticky, still enough moisture to carry the flavors through the palate.

The second Infusion comes alive with strong notes of fruit and sweetness. the leaves expand quite nicely in my aged Yixing pot, this shows the sign of good roasting!

The third infusion brought a more dry, sweetness than previous infusions. I also needed to brew this one a little bit longer so I’m sure that’s why I tasted these notes.

Infusions 4-9 were more or less the same in terms of aroma, flavor and liquor. The age of the tea, that underlying depth and history started to overtake some of the sweeter flavors during these infusions. The color remained an amber/crimson/peach nectar sort of hue.

After another infusion or two, the tea was taking 4plus minutes to really get any flavor out, and while the color remained, the temperature of the tea was luke warm at best by the time it reached its desired flavor.

When I pulled the leaves out of the pot, they were sturdy but pliable. I saved one full leaf for my tea journal.


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