Teas, like this nearly 50 years old oolong are the very reason I’ve fallen in love with aged tea. Made by farmer who wanted to see how blend of two different harvests made of exactly same bushes, from exactly same terroir will age. So he have selected bushes from which he have collected spring and winter harvests to age together. After long time that tea have been stored, farmer decided that it is ready, named it “Aboriginal Village”, and then we quickly took it of his hands.
Blending two harvests as extravagant as it may seem, have paid off as this tea is simply wonderful. Super smooth, very thick and sweet. Rich and creamy with notes of cacao, fudge, vanilla, mochaccino, nuts and wood. This tea evolves and while it’s aroma consistently reminded me of warm cacao dust on white coffee, tea taste in later infusions brings some dried fruit and herbs.
Richness doesn’t end there as this tea have incredibly strong Cha Qi. It’s very energizing, and made me feel a bit like my body defies gravity, and at the same time it was very uplifting to my mood and calming, nearly like when drinking it time stands still. That powerful and varied Qi can also be attributed to different energy from different harvests, where tea aging together have merged its energy into very unique and powerful experience.
Cultivar - Qing Xin
Elevation - around 500m
Picking - bud and 2 leaves
Storage - Taiwanese Natural