I sampled a couple of aged shengs so I am a bit familiar with this group of teas and as more I drink it more I like it. On the other hand, the area of aged oolongs is unknown for me and for some reasons I was avoiding it. However there are a couple of reviews out there which encouraged me to include a sample of this aged oolong into my last order from EoT.
The fragrance from the sample bag is very particular, I never experienced something like this with other teas. It is heavy spicy reminding things like mayonnaise and mustard mixing with the typical wu yi frangrance. The leaves are in good shape, relatively long and unfragmented, but fragile and delicate on touch.
I pack 5 grans into my new 60ml zisha.
The first rinse changes the scent of the leaves quite a bit revealing a fragrance very similar to aged shengs with the creamy sweetness of oolongs. The spicy character is still there but with lower intensity. The taste is also unique but also reminds an aged sheng at some points; a mixture of woody-nutty-spicy and sweet, very interesting. It is strong but without edges. The taste becomes prominent after the swallowing and stays for long time. After the first couple of infusions I am very excited. The taste is developing nicely and reaches the peak around the 4th steep.
The qi is particular. I don’t know if it is uplifting or calming but it is strong and slightly euphoric. I watched a few episodes of the two and a half men during the later infusions and I was laughing on every sketch like I am high. The last infusions are simpler and I would describe it like a mixture of aged puerh with the roasted sweet taste of yancha. I have done around 4-5 very long steeps at the end which still delivered pleasant soups.
It was a very nice experience to drink this tea and I was thrilled after the firs session. As I was drinking it I remembered the “wow” moments which I had when I first time tried high grade da hong pao or aged sheng.
The next day I drunk some young sheng which was good but somehow boring this time, showing me the difference in complexity of a young and old tea.
And the conclusion is that I have to dig more deeply into the world of aged oolongs.