Pinglin Wulong 1980

Some aged oolongs require a hearty rinse before their true beauty is revealed. This Taiwanese oolong from the 80s, on the other hand, bursts onto the palate right from the start, like a song from that decade you just can’t get enough of. It is in a league of its own among aged teas, thanks to its remarkably light body, indicating expert handling during the moderate (re-)roasting process. This tea lacks the usual signs of age, so there is no need to rinse it before steeping. While one may not be able to smell or taste the age directly, these leaves unquestionably offer aromas that only appear in such “oldies but goldies.” In this case, it’s best described as cotton candy or Turkish honey enjoyed at a traditional fairground—with a sip of skimmed milk. You might also think of a bazaar in Istanbul—except there would be different tea there…

In Taiwan, most tea leaves are processed as oolong; when Taiwanese people speak about tea, they are thinking of oolong. Similarly, the majority of tea plants grown in Taiwan are Qing Xin; thus, when Taiwanese people refer to oolong, they are often thinking of Qing Xin. This goes beyond just an impression. Every tea producer and tea lover in Taiwan refers to oolong made with the Qing Xin cultivar simply as Wulong. This remains the case today and was even more so decades ago, when the variety of teas produced in Taiwan was smaller than today. The producer of this tea, having stored it in their warehouse in Pinglin for more than 40 years, calls it “1980 Wulong.” We are keeping the name and offering this traditional tea under its traditional name.