Aged Tie Guan Yin

While aging Oolongs is less discussed than Pu-erh or Heicha, it’s a time-honored practice that can elevate a great tea into something extraordinary. Properly stored (airtight with low humidity), an Oolong can develop rich, caramelized flavors over the years. However, only high-quality tea is worth aging, as inferior leaves or overly roasted teas lose complexity and become flat.

Light roast, which allows the natural sweetness and character of the leaves to shine through. Over time, it has developed deep caramel notes, complemented by hints of antique wood and a touch of fruity acidity, like hibiscus or cooked apple, adding a perfect balance to the sweetness.

Brew this tea with care, experimenting with temperature and time to discover its full potential. Sixteen years of aging have crafted a tea that is ready to be savored, but you can continue to age it for even deeper transformation.

Caramelized nuts
Almonds, pecans, or walnuts roasted with a touch of caramel or honey will echo the tea’s treacle and toffee notes while adding a satisfying crunch.

Dark chocolate truffles
Rich, dark chocolate truffles with a hint of sea salt or filled with ganache bring out the tea’s vanilla and fudge flavors. The slight bitterness of dark chocolate balances the tea’s sweetness.

Baked apples or pears with cinnamon
will resonate with the tea’s fruity, cooked apple notes, enhancing its warm, comforting profile.

Cheese with caramel or honey drizzle
A soft, creamy cheese like Brie or Camembert, drizzled with a touch of caramel or honey, pairs well with the tea’s sweet, rich character, creating a luxurious mouthfeel.

Temperature

Tea weight

Water amount

Steeping time

99 °C

5 gram

500ml

2 min (you can brew 2-3 times)