An exemplary aged Oolong from 2007. Vanilla fudge and treacle goodness merge with antique woods and light-roasted coffee with a fruity, bright clarity.
Ageing of Oolongs is less talked about in the world of tea despite it being a well-established practice. More often, we hear about ageing PuErh or Heicha (and more recently White teas) but Oolong and Black teas have their own ageing potential.
If an Oolong is stored properly (airtight with low humidity) then a great tea can become a glorious caramel treat after more than ten years.
Notice I said 'great tea'. There is no point ageing low-quality tea in the hope that it will somehow transform into something better. The starting material is paramount as always.
But here are some red flags to look out for!
We taste quite a few Aged Oolongs every year and there are a few criticisms that generally pop up:
- Starting material was low grade with low complexity in taste and a weak finish.
- Tea was heavily roasted or re-roasted to cover over deficiencies in the tea or storage which makes the tea less about age and more about charcoal.
- Storage was in overly humid environments leading to excessive sourness.
So what made us select this 2007 Treacle TGY?
Firstly, I love the lightness and clarity of the tea. This is not overly roasted and shows confidence in the quaity of the leaves to show off its taste and character over time rather than through roasting.
Secondly, the SWEET aromatics and taste that comes from age. A slow and rich caramelisation over the years to intensify the treacle, fudge, vanilla, toffee and liquorice aromatics which fill the room with every session.
Then comes the little additions that take this tea to that pinnacle level.
Many years of good storage has brought out some of the antique woods and laquer qualities that are usually present in Heicha. This adds a depth, intrigue and solidity to all of the dark sugar delights.
Finally, there has been just enough humidity to allow for the fruity notes to develop and lead to a glorious little hibiscus or rosehip twang with a little cooked apple thrown in to bridge the gap to those vanilla treacle flapjacks. This acidity is key to complete the experience and has been measured and restrained perfectly with excellent storage.
Take your time brewing this treat and understanding how it reacts to temperature and time. I would advise taking advantage of its brightness by approaching it like a fresh Oolong and finding your perfect session from there.
Sixteen years slumbering - it's time to wake up these leaves and indulge in the experience.
You can, of course, continue to age this tea - keep it airtight and humidity under 60% and it will continue its transformation for your collection of tea treasures.
