Tea type
Oolong Tea
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Edit tea info Last updated by Jason
Average preparation
205 °F / 96 °C 8 min or more

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From Camellia Sinensis

Fantastic aged Taiwanese oolong.

From the website: This 40-year-old Bai Hao has retained its fruity character despite the many successive firings needed to age it. Thanks to a fresh, slightly oily (flaxseed oil) texture, the liquor blends woody (vetiver, sandalwood) and roasted (coffee, chicory) flavours with luxurious (buckwheat honey, blackstrap molasses) and fruity (figs, dried dates and apricots, gooseberries, and blackcurrants) notes. The fruity and acidic finish is long and fades elegantly with a hint of minerals and beautifully subtle aromatics. An exquisite tea.

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1 Tasting Note

85 tasting notes

Only had a small amount of this so I savored it as much as I could. The age of the tea changed the flavor immensely compared to its modern equivalent. The aged version has a earthy-smokey-dusty-almost tree-like flavor and aroma that may or may not be able to stop time. Definitely an experience. Only wish I had enough for the ’58…

205 °F / 96 °C 8 min or more
Ross Rossano

Did you get this from dobra?

Traveling Shrine

I’ve had both the ’58 and the ’68…And they both stop time…The most delicious way to time-travel, in fact! Andrew and I decided that I would be “Tung Ting 1981” at the tearoom (instead of my usual monniker “Tung Ting”), so that I could be an “aged” oolong, too!

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