I am really quite new to aged oolong and I am just starting to get
a feel for it. I have found a few that are really enjoyable .Teas that
time has helped craft into a more perfect product, adding depth of
flavor mellowness increased durability and Cha Qi. There have also been a
number of examples I found that where expensive yet seemed to not have
aged noticably or teas that through excessive humidity have gotten
musty. While mustiness (to some) can be enjoyable in an aged pu-erh it
is not as appealing in an oolong.
Today I’m trying a 1994 Mu-Zha TGY from Houde. I prepare 7 grams of
leaf for a 115ml yixing. I am not very confident in my brewing technique
when it comes to aged oolong but this tea seems forgiving. I give about
a fifteen second first infusion. I have given up on rinsing aged
oolong. I feel that too much flavor is wasted. Unlike pu-erh the first
couple infusions with an aged oolong I have found to be the best.
The wood roast is noticeable still in the first infusion along with a
little of that sticky ripe stone fruit flavor that aged oolongs get
Mmmm. I am not a big fan of young TGY but the flavor they take on in
their age is definitely a treat. The second infusion I got called away
and thought over steeped the tea giving it almost a minute. The result
of this was a better cup of tea. Brown sugar and honey aroma. The mouth
feel is very smooth if a little drying. But there is no sourness that
tends to be present in some of these teas. As the cup cools notes of
vanilla come to the surface.
wet leaves have a nice conifer fragrance possibly a side effect of the
wood roasting the leaves appear to be well cared for. The roast id well
balanced accentuating the flavor of the tea not over powering it
.Although it could have been a little stronger and still been tasty but
this could just be my addiction to roasted tea talking.
Unfortunately this tea has just sold out from Houde. But I have a feeling this tea will be showing up there again.