Traditionally, tea merchants keep all of their oolongs for aging, firing the tea yearly to remove unwanted moisture and further heighten and seal in flavors. After years of gentle firing, the tea develops a smooth, rich texture and dark ruby color that's unequaled by newer oolong teas. The Chinese also use aged oolongs to help regulate digestive ailments. If you've forgotten, or you have not tasted a highly oxidized and high-fired oolong tea, this aged old oolong is your chance to discover the past again. GROWING REGION Taiwan: Formally known as Formosa, Taiwan is a renowned producer of oolong teas. The oldest tea plants were found in Shi Sha Lein. Commercial cultivation began there in 1841. Li Shan and Nantou are known for its distinctive style of high mountain oolongs.
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