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Aged ShuiXian Wuyi Yancha FoGuoYan

Tea type
Oolong Tea
Ingredients
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Flavors
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Caffeine
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Certification
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Edit tea info Last updated by Scharp
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1 Tasting Note View all

  • “Thank you *Vicony Teas* for the free sample! This is a very peculiar Oolong. It's aged from 1993, and was refired about a year ago. *Leaf Quality:* The leaves of this Wuyi Yancha smelled...” Read full tasting note
    84
    Scharp 115 tasting notes

From Vicony Teas

Vintage: 1993
The aged Shuixian Wuyi Yancha (Narcissus Wuyi Rock Oolong) was hand made and allowed to oxidize to about 60%. The tea was more heavily charcoal baked than other Yancha, and the result is a relatively dark Yancha oolong with a full body. It can be improving with age up to several decades if stored properly and refired regularly. The aged Shuixian Yancha needs to be re-fired every 2 or 3 years to remove excess moisture and prevent it from spoiling. The latest refiring was made in Sep, 2011.

The over 18 years aged Shuixian Yancha produced liquor in clear, bright amber copper color with nice fragrance. It is hardly any of roasting taste, but noticeable mineral aroma. The fragrance is complex: it starts with the sweet light chocolate flavors, following with the aroma of old wood and at the end even showing a hint of its original flowery aroma from its youth. The aftertaste comes with subtle lingering floral of orchid.

About Vicony Teas View company

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1 Tasting Note

84
115 tasting notes

Thank you Vicony Teas for the free sample!

This is a very peculiar Oolong. It’s aged from 1993, and was refired about a year ago.

Leaf Quality:
The leaves of this Wuyi Yancha smelled substantially different than that of the others Vicony Teas sent me. I detected a faint smell of licorice root with a tiny bit of smokey fruitiness. It was very intriguing. The leaves were a mixture of brown and black. The brewed leaves smelled a bit earthy when I was pouring the tea, however they lost this quality when they were fully separated from the water. They began to smell like muscatel and a bit leathery.

Brewed Tea:
The liquor was a yellowish-brown. The scent was unexpected for an Oolong. It smelled a bit earthy, and toasty, and tasted similar. There was one flavor which stood out: smokey chocolate. The chocolate and smokiness combined reminded me of a Pu-erh. This brew had very interesting qualities I’ve never tasted before in an Oolong.
Second Brew
This cup was a very nice red-copper color. The first sip brought on a sweet nuttiness. The smokiness carried itself on to this brew.
Third Brew
Great floral notes appeared for this cup. Toasty, sweet, a bit earthy, and floral.

I’ve never tasted an Oolong like this before. I’m glad to have tried it, especially since the company ran out of stock.

Bonnie

I really like these mysterious dark and dusky oolongs. Rosty and sometimes sooty. Like being on the orient express, drinking oolong with the smell of coal dust polished wood and pipe tobacco.

Scharp

I definitely liked the samples Vicony Teas provided me. They were toasty, and reminded me of charcoals. I’ll definitely have to try more of the Wuyi Yancha Oolongs.

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