Sunday, January 18, 2009

1991 Alishan Aged Oolong

There's no story behind this one. An aged Taiwanese oolong that has a hard roast, so has likely been reroasted frequently, and not forgotten.

Little black balls of oolong. Like most aged oolong, they can really pack a punch. They open up after a rinse with an aroma that's thick with cookie-dough sweetness. The liquor starts with some charcoal in the mouth, but is all sweetness after that. Full flavor, high sweetness, rich, and thickly sweet.

For most, I imagine this will be too sweet and not have enough else going on. I love it, but as it's turning out, I can only drink it as frequent as once a week. Otherwise it can be too sweet to the point of disgust. Luckily, later in the session, the sweetness dulls down, or the taste buds adjust, and the tea becomes a nice charcoally sweet blend, still with the flavors of raw cookie dough (or you can think of it as caramel and coffee).


tieguanyin said...

Hello Wesli,

That Alishan looks positively delicious. Where can one obtain a sample of it? I like the new picture at the top of your blog page. Will you be introducing this teapot?

Bon The!


Wes Crosswhite said...


It's from

I like the pot, but I don't know enough about it to make an interesting post. It's made from clay that had been stored in Zisha No.1 factory for 30 years. I don't even know what kind of clay. :(

emmanuel said...

Fully agree with your review. I also enjoyed this tea a lot... The "positive" charcoal taste is quite surprising when you're not used to it.
Nice pot.

Ecclenser said...

Mmm... Cookie dough...

It may seem like an odd analogy, but I know precisely the note, though I've not had this Alishan.

Might have to snag a sample.

If you like the re-roasted style, you may like Longevity oolong from TeaSource, or the supreme version.


Wes Crosswhite said...

Hey, thanks for the recommendations, I'll have to try those out.