BW85 wrote:Yes its easier to find good aged without re roasting oolongs.ABx wrote:Just keep in mind that there are ones that claim to be re-roasted, but really aren't (and better that way). Most people (including vendors) don't know much about aged wulong, but everyone "knows" that re-roasted ones are "better." So vendors will include that in the description, although they're often clever enough to put it in the description without actually saying that the particular tea was re-roasted.BW85 wrote:That's funny, I prefer the flavor profiles of aged oolongs that have been re roasted a few times throughout the yearsas long as it's done well
I've had some that were re-roasted that I like, but at that point they're more just "roasted" than "aged."
Unfortunately there's also a lot of fakes that are just roasted teas that were never aged.
There is a local coffee roastery here that is owned by a Chinese family. They roast a small amount of tea on the side (its easier to make a living off of coffee in the states). The father has his personal stash of TGY from the mid 90's that he's been giving a light roast to every 5 or 6 years. It's absolutely amazing. He's a very skilled at what he does. The aged flavor is still there, and so much depth beyond that. It's just hard to find examples like that from internet vendors
Man that sounds like some good tea. I would learn as much as he will tell you about his process. I wish i had the resources around here!