1970 Oolong

Aged teas is not a category that we initially sought out to partake in. We knew that we had someting espeically exclusive with our relationship to this tea master, but we weren’t sure what that meant. So we requested samples of some of his best stuff, and in that shipment we found aged oolong. Turns out that our tea master’s family has been at the craft of expertly aging teas for generations. This wasn’t simply setting teas aside in hopes that they would be worth more decades later. The translation of the operation that our tea master owns literally translates something like, “old tea leaf”. This is a craft that his family speicalizes in and we knew it as soon as we brewed the first pot. We are very excitingly humbled to bring this offer of tea to you. Our hope is that the warmth and love given in its leaves creates the feeling of nostalgia as it hits the soul; and gently comforts any restlessness brought on by the constant demands of modern life. 

Taiwan is not the first to age tea. It is a practice that has been observed in China as well. But there is a difference in the way that these coutries age their teas. China ages its tea by leaving the leaves alone to ferment over long periods of time, while Taiwan’s method involves monitoring the ageing process. This means that in Taiwan, a batch of aging tea is checked every 2-3 years for moisture content and adjustments are made accordingly to ensure the tea is aging properly according to their processing techniques. In other words, the process for making tea, which is already a very invloved, labor-intensive practice is extended out to include 50+ more years of attention and care. Thinking about that as I look down at my cup of tea, the amount of effort that has gone in to it in and of itself encourages a deep appreciation and reverence for what I have before me. 

To brew an aged oolong it is best to use cooler water than you might for a younger tea. This helps to keep the flavors balanced without overpowering them. 

Start with water heated to a mere 185–195°F (85–90°C) to gently brew the aged leaves. 

Western Brewing: Use 1 -2 teaspoons of leaves per 8-ounce cup. Steep for 2-3 minutes. 

Gongfu Brewing: Use a healthy-sized palm full of tea per 100ml pot. Use a very generous palmful of tea for a 250ml pot. Steep 30 seconds - 2 minutes for the first brew and all subsequent brews. Adjust parameters per your preferences accordingly. 

Tasting; A truly contemplative tea, there are hints of smoke and deep earthy notes. Roasted nuts, and a warmth of lingering sweetness sooth the senses to finish. But this description serves this special tea little justice, as the liquor reveals a complexity that only an well-aged tea can provide. 

Historical and Cultural Significance: In the 1970s, Taiwanese tea farmers were beginning to shift their focus more to quality over sheer quantity, a transformation that was heavily influenced by their desire to stand out as a unique tea-producing region. Taiwan's political and economic climate at that time allowed for smaller-scale, family-operated tea farms to flourish. Many families, like our tea master’s, have cultivated, processed, and aged these oolongs with meticulous care over decades, passing down the expertise and knowledge.

Tea as Heirloom: In many Taiwanese families, aged teas like the 1970 oolong are considered heirlooms, passed down through generations. This cultural reverence ensures that traditional methods are preserved, maintaining the integrity and quality of the tea over many decades.

Social Rituals: Aged oolongs are often featured in traditional tea ceremonies and social gatherings, symbolizing respect and appreciation for craftsmanship. Serving a vintage tea like the 1970 Aged Oolong is seen as a gesture of honor and sophistication.