When it comes to aged tea, most people think of Pu-Erh or aged white tea. But did you know that aged oolong also exists? Aged oolong has a unique, complex flavor with more depth than regular or “fresh” oolong tea. This special type of oolong is produced in Taiwan (the oolong tea capital) and China. A key difference from Pu-Erh is that aged oolong is always aged loose, not in cakes or bricks.

Aged oolong is rare and expensive. Most tea farmers choose to sell their oolong fresh to enjoy the immediate profits. Additionally, oolong has a long aging process, which means there is limited availability of aged oolong, resulting in a higher price.

Criteria

Not all oolongs are suitable for aging. Darker and roasted oolongs are the best candidates for aging, such as Tieguanyin and Da Hong Pao. Lightly oxidized or green oolongs don’t age well and quickly taste “old and sour,” so they are best consumed fresh. Overly roasted oolongs are also not ideal, as the roasted flavor can overpower other notes after a few years of aging.

It is essential to start with high-quality tea. This is crucial for obtaining a good aged oolong. Low-quality tea will not improve through the aging process.

Tea grown in high-altitude regions is ideal because it has thicker leaves compared to tea grown at lower altitudes. Thicker tea leaves have the density or sturdiness necessary for proper aging. It’s also important that the tea is grown organically, without pesticides or chemical fertilizers, to avoid spoiling the flavor during aging.

Time

The time required for oolong to age is not definite. Most aged oolongs are around 15 years old, but you can find aged oolongs from 6 years to over 20 years old. The best-aged oolongs are thought to age for 15 to 20 years. The longer the aging process, the more complex the flavor becomes, although after 21 years or more, there is a risk of mustiness.

Process

The process of aging oolong is different from Pu-Erh. It’s a natural process, with the oolong leaves aging on their own, involving little or no fermentation as in Pu-Erh tea.

Oolong (of high quality) must first be roasted before it can be aged. Roasting is the critical first step in the aging process to remove excess moisture.

During aging, the oolong needs to be checked every 2 to 3 years and potentially re-roasted if necessary. This extra roasting is sometimes required to remove excess moisture and preserve the flavors.

Storage

Since the aging process is natural, it is essential to store oolong properly. Poor storage conditions can lead to the tea spoiling or developing mold.

Experts recommend storing oolong in clay or large earthenware or stone containers. These containers have a well-fitting lid but are not sealed. Other sources suggest that oolong ages best when stored in an airtight environment with a maximum humidity level of 60%.

It is also important that the oolong remains in the same location throughout the aging process, as moving the containers can affect the flavor.

Brewing: Gong Fu Cha

The best way to brew aged oolong tea is by using the Gong Fu Cha method. With this technique, you can get up to 10 to 15 infusions from the tea leaves.

The rinse or wash is very important. Do not skip this step when brewing aged oolong using the Gong Fu Cha method.

Aged oolong becomes very forgiving due to the aging process, meaning you can even brew it with water at 100°C without it becoming bitter. We prefer using water at 99°C. Each infusion is very short. Start with 10 seconds and add a few seconds with each new infusion.

Flavor profile

Aged oolong is soft and mild in flavor. It does not have the earthy, fermented taste of Pu-Erh. Aged oolong has a unique, complex flavor with more depth than fresh oolong. The taste becomes smoother without losing the rich, roasted aromas. This added complexity and depth develop during the aging process. It’s important to note that the flavor of aged oolong comes from the years of aging, not from the roasting process.

According to tea experts, aged oolong may have a stronger “cha-qi” (tea energy) effect than regular oolong and is lower in caffeine.

Aging oolong yourself: our tips

Aged oolong is rare and hard to find. One option is to age oolong yourself. Good candidates for this are darker oolongs, such as our Da Hong Pao or Dark Pearl Oolong. Aging oolong yourself is straightforward, but the process takes many years. Here are some tips to get started:

• Store the tea in an airtight container with a maximum humidity of 60%.
• Store the tea in clay or ceramic containers, not glass, as light should not reach it. Good options include our set of 2 “Jin” storage jars, made from ceramic with a cork lid, or the Yixing “Hua” storage jar.
• Re-roasting the tea yourself is unnecessary unless you live in a very humid climate.
• Check the tea every few years by brewing a small sample.
• Let the tea age for 10 to 15 years.

We hope to add a delicious aged oolong to our selection soon!