文山包種 台湾烏龍老茶 50g

製作｜1980年

産地｜台湾・台北坪林


1980年代の文山包種茶。
当時は軽発酵の花香型烏龍茶として仕立てられ、40年以上にわたる自然な熟成を経て、現在はまろやかで厚みのある湯感を備えています。印象としては老熟した熟普洱茶にやや近さを感じさせますが、渥堆発酵由来の土っぽさは一切ありません。

茶湯は非常に澄んでおり、保管臭や雑味を吸着しやすい要素もなく、全体として静かで穏やかな佇まいが際立ちます。いわゆる老茶に見られる酸味はなく、清らかさと程よい厚みのある飲み口こそが、この茶の大きな魅力です。

茶葉：5g

湯量：90ml 蓋碗/紫砂壺

抽出温度：100℃

抽出時間：10秒程度（最初の数煎）



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Wenshan Baozhong Old Taiwan Oolong Tea 50g

Harvest: 1980

Origin: Pinglin, Taiwan


Wenshan Baozhong from the 1980s.
Originally crafted as a lightly fermented, floral-style oolong, this tea has undergone more than forty years of natural aging, resulting in a mellow liquor with a deep, rounded body. It may recall the texture of well-aged ripe pu’er, yet it is entirely free from the earthy notes associated with wet-piling fermentation.

The infusion is exceptionally clean, without storage-related or residual off-flavors, giving the tea a quiet, balanced, and composed character shaped by time. It lacks the acidity often found in aged teas; instead, clarity and a well-proportioned depth define its distinctive appeal.

- NOTES -

Honey, dried peach, aged flowers, and a silky texture.
A naturally aged Baozhong tea with gentle sweetness, a smooth mouthfeel, and a long, clean finish. Remarkably clear, without the plum-like acidity often associated with aged Taiwanese oolongs.

- BREWING -

Tea: 5g｜Water: 90ml Gaiwan or Yixing Teapot｜Temperature: 100°C｜Infusion: Around 10 seconds for the first few infusions