The 1990s were a simpler time, and we recently got our hands on some beautiful teas from a trusted source created in that decade of sitcoms and the birth of the internet age. What made us bring them into the shop was the fact that these are of the rarest type of aged Taiwanese Oolongs. They were purposely set aside to age and are not the low quality forgotten leftovers that many aged Taiwanese teas unfortunately are.
These teas are a fascinating dive into the mists of flavors past, and they all have a bit of the esoteric Cha Qi kick that deserves one of those 'Do Not Drive Heavy Machinery' type of warnings. Today we are sharing:
1995 Wushe Oolong -- An floral echo of the past flavors of High Mountain Oolong as this 'classic' style of tea was being formalized
All of these teas are unique in their own special way and are a wonderful introduction to aged Taiwanese Oolongs. With careful and intentional brewing, the flavors and feeling that they can produce are a very rare experience.
We have listed them separately but we have also included them here as a set of all three with a slightly lower price. This is the perfect set to try if you want to better understand the effects of age on famous Taiwanese Oolongs and terroirs.
Recommend Brewing Style:
Gong Fu Style: 3-5g per 100ml, ~100C water, 20, 30, 30 then add 5-10 seconds steeps in gaiwan.
Western Style: Not recommend for western style brewing