Gu Yun 2008 Taiwanese High Mt. Aged Tea Loose Leaves

Tea type
Oolong Tea
Ingredients
Oolong, Oolong Tea, Oolong Tea Leaves
Flavors
Char, Mineral, Smoke, Wood
Sold in
Loose Leaf
Caffeine
Low
Certification
Fair Trade, Vegan
Edit tea info Last updated by Fong Mong Tea
Average preparation
195 °F / 90 °C 0 min, 15 sec 2 g 1 oz / 30 ml

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  • “This tea is fascinating. An aged oolong, it was harvested in 2008, and was repeatedly roasted and stored. The aroma of the dry leaf is mostly of wood, charcoal, and minerals. I prepared this tea in...” Read full tasting note
    98

From FONG MONG TEA SHOP

Hand plucked and aged since 2008, was a fine tea at the time it was produced, this aged tea develops brown-black tea leaves as it is dry. In the process of becoming an old tea, the tea was repeatedly roasted (in order to eliminate excess moisture and odor), and the tea leaves are conducting with Maillard reaction to produce a large amount of gallic acid.
The liquor it produces promises the notes of smokey, burn wood, and subtle sweet aftertaste (fruit acid). Firstly tasted mellow with the mild fragrance and then a sweet aftertaste quickly rising from the throat. This tea is perfect for people who prefer the aged taste (after chemical transformation) of oolong tea, drinking Aged Oolong Tea is definitely an exclusive choice and also an enjoyable lifestyle for all tea lovers.

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1 Tasting Note

98
25 tasting notes

This tea is fascinating. An aged oolong, it was harvested in 2008, and was repeatedly roasted and stored. The aroma of the dry leaf is mostly of wood, charcoal, and minerals. I prepared this tea in a gaiwan, using approximately 2g of leaf for this tasting, and beginning with 30ml of water at around 90 degrees Celsius. I rinsed the leaves before infusing. I should note that a Yixing teapot is recommended for this type of tea, however, I don’t own one yet, so gaiwan it is.

For the first infusion, I let it sit for 20 seconds, and then added 10 seconds with each infusion. This oolong really reminds me of rock tea. I also notice the leaves don’t open quite as much as other oolong, but the flavour certainly does come out. The liquor s dark reddish brown, and it’s astringent, most noticed at the back of the mouth and throat. Flavour wise, this tea tastes robustly woody and smokey, a bit of charcoal and minerals with an interesting honey-like note in the aftertaste. The aftertaste is substantial and lingering.

I continued for 10 infusions, noticing that the flavours are quite consistent over time. The wood and smoke notes do mellow and by the final few infusions I tasted more minerals. This was an intriguing taste experience!

Flavors: Char, Mineral, Smoke, Wood

Preparation
195 °F / 90 °C 0 min, 15 sec 2 g 1 OZ / 30 ML

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