Farming Methods:

Natural farming. Hand-picked

Aged Oolong teas are exceptionally rich in antioxidant polyphenols and have lower caffeine content than regular tea. The natural aging process takes about three years when the tea loses its fresh look and flavor. After this, the color of the leaf starts to turn from green to brown, and the maturing or aging process begins. Eight years is an ideal minimum for aged Oolong tea to be mature. Of course, if the tea continues to be stored correctly, it will further mature and improve with age. Fifteen to twenty-year-old Oolongs are best.

This older oolong was harvested in 2001 from the Lugu region of Nantou, Taiwan.  It was re-roasted using the traditional charcoal methods.  It was inspected every two to three years and carefully re-roasted to remove excess moisture and retain flavors. It was stored in large earthenware.

It has a unique and complex smooth, mellow, and sweet taste.