Aged Traditional Iron Buddha: 20 Years Old, Charcoal Roasted

Tea type
Oolong Tea
Ingredients
Not available
Flavors
Cocoa
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Not available
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by AJ
Average preparation
Boiling 2 min, 45 sec

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2 Tasting Notes View all

  • “The dry smell isn't strong, but subtle and smokey. Did a quick rinse-brew. First steep: Twenty seconds Smells definitely smokey, although there are hints of a green, buddha oolong scent as...” Read full tasting note
    87
    supermoon10 373 tasting notes
  • “My very first roasted oolong. I brewed this in what I call the "western electric kettle, single mug method'. It smells earthy, and a little smoky. The dry leaves have a more earthy scent. Iget a...” Read full tasting note
    85
    Lariel 407 tasting notes

From The Chinese Tea Shop

This rare and traditional Aged Oolong tea comes from a farmer’s private stock. As is common in the tea business in China, it took me many years of buying teas from him and many visits to his farm to convince him I was an earnest and worthy buyer. This tea has been stored since the early 1990’s and unlike inferior varieties roasted by machine, this tea has been carefully re-roasted by hand over charcoal every 3 years to enhance the aged flavour. The tea leaves are a semi-ball shape and are a dark brown colour.

The rinse has a bright pink/reddish colour. The first infusion has a light smoky flavour with an incredible chocolate taste that just has to be experienced! The aroma is rich and complex with deep fruity tones. Then an amazing, mouth tingling sensation bursts out from both sides of the tongue and also from the back of throat. Immediately afterwards, a strong sweet after-taste develops which moistens the palette.

Tea: Premium Iron Buddha 20 Years Old Aged Traditional Oolong Tea (Charcoal Roasted)

Factory: Private farmer

Process Origin: Anxi, Fujian province

Aged Origin: Has been stored in China for 20 years and stored in Vancouver since 2010

Types: Traditional Iron Buddha Oolong (Charcoal Roasted)

Harvest Period: 1990’s

About The Chinese Tea Shop View company

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2 Tasting Notes

87
373 tasting notes

The dry smell isn’t strong, but subtle and smokey.

Did a quick rinse-brew.

First steep: Twenty seconds
Smells definitely smokey, although there are hints of a green, buddha oolong scent as well. Hard to explain. The deep, metallic scent I find they have.

It’s definitely green—definitely an iron buddha, anyhow, crisp, not as green as some oolongs. But there’s a strong smokey overtone that hits first before.

After a while, the smoke starts to taste almost sweet. Possibly a combination of the smoke and more mineral-butter-vegetal notes. Hmm.

I’m liking this a lot actually. I love smokey teas, but this is very different. In a good way. Not pure smoke. Subtle, smoke adding the right touch.

Second Steep: Twenty Seconds
Brewed darker than the first. Found this one more sharply smoky; the initial sips were sweet, but this has mostly faded.

Third Steep: Twenty Seconds
As I was brewing this steep, I got a distinct tobacco scent. Smoke seems to have dissipate in the taste, although there’s something akin to tobacco to replace it. Deeper notes. Not as green.

Fourth Steep: Twenty Seconds
Tobacco note is fading. Bit more like a new-styled iron buddha now.

Fifth Steep: Twenty Seconds
New day. Thought there were hints of smoke, but might have been mistaken. Starting to taste a bit spent, but still flavourful. See fourth steep.

Sixth Steep: Twenty Seconds
Still steeped a good colour, rather instantly, but the taste is a bit spent. Like steeping something a second time after the first steep was already three or four minutes long. Taste is still there, but most of the main notes have vanished.

Preparation
Boiling

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85
407 tasting notes

My very first roasted oolong. I brewed this in what I call the "western electric kettle, single mug method’. It smells earthy, and a little smoky. The dry leaves have a more earthy scent. Iget a little chocolate in the flavour, but that’s more like dark chocolate or roast cacao beans. There is some of the roasty oolong flavour, but it’s more subtle.

Thanks to Chinese Tea Shop for letting me try this.

Flavors: Cocoa

Preparation
205 °F / 96 °C 2 min, 45 sec

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