Mingcong aged oolong

A very generous friend, S, from Malaysia sent me a bunch of teas recently, and among the samples (and a full cake too) is this, a little gem from the past.  I’m not entirely sure how old this is, but from the packaging it looks to be at least 20 years or more.  It’s a small packet of Wuyi tea.

Photobucket

Photobucket

The name on the front is Mingcong (famous bush) while on the back it just says, very helpfully, China oolong tea.  The bag is very stained from the years of rest it’s taken.  When I opened it up, I can clearly smell the aged-ness of the tea — slightly sour, with that distinctive aged oolong fragrance that can’t be faked.

The dry leaves are quite broken.  The tea was well roasted when it came out.

Photobucket

From the taste of the tea, it seems like it’s some sort of shuixian.  The initial two infusions are slightly sour, but not enough to make it unpleasant.  The sourness, as it should, goes away, and a nice, deep aged Wuyi taste lingers.  This is pretty decent tea.  Just judging by the looks, it looks like some dark cooked puerh.

Photobucket

Stuff like this are always a treat, as they are mellow and easy to drink.  I’m a big fan of good aged oolong for a reason; they are tasty and don’t cost nearly as much as aged puerh does these days.  They also last quite a while, if the tea is good.  I wonder how much this tea was.

Photobucket

The leaves are dark, but still flexible.  Good tea — thanks S!


Comments

Mingcong aged oolong — 8 Comments

  1. I love those nostalgia old packages. A friend sent me a small pack of Tie Luo Han of 20 years old. I am still admiring the paper pack and haven’t opened it yet.
    I also got some “1990 wuyi” from a collector in Xiamen. It seems that before Wuyi got popular in a broader market, a lot of these products not sold specifically in categories. Probably many of them are tea blended with shui xian and rou gui, and possibly others.

  2. What do you make of the unusual characters used to “spell” Ming Cong in the first photo, especially the Ming character, which means “tea leaves”, not “famous”?

  3. Yummy, I love aged yan cha. I have some 1990ish Tie Luo Han that comes in similar paper wrappers. Not so much sourness, but a great medicinal taste that evolves over the brewing sessions. It often seems to me that aged oolong can’t go quite the distance (in terms of numbers of infusions) as aged puerh, but I doubt there’s a rule about that…

    Ben M

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.