JIN XUAN WULONG LAO CHA
OLD WULONG
WULONG
★ PESTICIDE-FREE
Chiayi, Meishan, Taiwan
1996 Jin Xuan Wulong Lao Cha is a rare aged wulong tea from Taiwan, developed over decades through careful storage and periodic roasting. Made from the Jin Xuan cultivar, it has evolved from a fresh, creamy profile into a deeper and more integrated expression. The tea is valued for its smooth texture, warmth, and complex notes of dried fruit, roasted grain, and soft wood. MORE
AROMA
Dried fruits, cognac
TASTE
Fruity, milky
CULTIVAR: Jin Xuan
HARVEST: Spring, 1996
WULONG
★ PESTICIDE-FREE
Chiayi, Meishan, Taiwan
1996 Jin Xuan Wulong Lao Cha is a rare aged wulong tea from Taiwan, developed over decades through careful storage and periodic roasting. Made from the Jin Xuan cultivar, it has evolved from a fresh, creamy profile into a deeper and more integrated expression. The tea is valued for its smooth texture, warmth, and complex notes of dried fruit, roasted grain, and soft wood. MORE
AROMA
Dried fruits, cognac
TASTE
Fruity, milky
CULTIVAR: Jin Xuan
HARVEST: Spring, 1996
WULONG TEA is one of the most diverse and technologically sophisticated categories of tea, occupying a unique position between green and red (black) tea. Through partial oxidation and complex processing techniques, wulong tea develops an extraordinary range of aromas and flavors while preserving a rich concentration of naturally occurring polyphenols, amino acids, vitamins, minerals, and aromatic compounds.
The degree of oxidation in wulong tea can vary significantly, from lightly oxidized floral styles to heavily roasted and deeply oxidized examples. This diversity allows wulong tea to combine the freshness and vitality often associated with green tea with the depth and richness characteristic of red (black) tea. It is believed that regular consumption of wulong tea may support cardiovascular health, contribute to healthy metabolism, assist the body's natural antioxidant defenses, improve mental alertness and concentration, and help reduce physical and emotional fatigue. Traditionally, wulong tea has also been appreciated for its ability to promote digestion, create a feeling of balance and clarity, and support a calm yet focused state of mind.
The degree of oxidation in wulong tea can vary significantly, from lightly oxidized floral styles to heavily roasted and deeply oxidized examples. This diversity allows wulong tea to combine the freshness and vitality often associated with green tea with the depth and richness characteristic of red (black) tea. It is believed that regular consumption of wulong tea may support cardiovascular health, contribute to healthy metabolism, assist the body's natural antioxidant defenses, improve mental alertness and concentration, and help reduce physical and emotional fatigue. Traditionally, wulong tea has also been appreciated for its ability to promote digestion, create a feeling of balance and clarity, and support a calm yet focused state of mind.
Learn more about the BIOCHEMISTRY OF A TEA LEAF
SEED-GROWN TEA PLANT
This tea refers to a Qunzi Zhong, a "seed-grown tea plant". Unlike cloned or asexually propagated cultivars, which are created by cuttings or grafting from a single "mother" plant, Qunzi Zhong tea trees are grown from seeds. This results in a genetically diverse population of plants. Each seed-grown tea tree is unique, with slightly different characteristics. This genetic variety helps improve the resilience of the tea garden, making it more resistant to pests, diseases, and environmental stress. Seed-grown trees usually develop stronger and deeper roots than cloned plants, allowing them to draw nutrients and minerals from deeper soil layers, often giving the tea a more complex and rich flavor profile. Qunzi Zhong represents the traditional way of tea cultivation. Because of the genetic diversity, teas made from Qunzi Zhong plants tend to offer more layered and nuanced flavors, reflecting a richer expression of the local terroir (soil, climate, and environment).
PESTICIDE-FREE GARDENING
Pesticide-free gardening refers to a cultivation method in which no synthetic chemical pesticides are used at any stage of plant growth. Instead, this approach relies on biodiversity, ecological balance, and cultural practices to manage pests and diseases. Unlike conventional farming, which often depends on chemical intervention to control infestations, pesticide-free gardening emphasizes prevention through healthy soil, companion planting, and natural predators. This method fosters a more resilient and adaptive garden ecosystem. Without chemical inputs, beneficial insects such as ladybugs, lacewings, and native bees thrive, contributing to pollination and pest control. Untouched by harsh agents, the soil remains alive with microbial activity, supporting deeper root systems and more vigorous plant development. Over time, this results in produce with purer, more expressive flavors, reflecting the health of the environment and the grower's intention.
Learn more about Pesticide-Free Gardening
EASTERN (PIN CHA) ★
Temperature: 99 °C
Amount: 3-5 grams per 120 ml of water
Steeping: 10-30 sec x 7+
WESTERN (INFUSION)
Temperature: 99 °C
Amount: 2-3 grams per 250 ml of water
Steeping: 1-2 min x 3
Learn more about TEA BREWING METHODS
Tea absorbs surrounding aromas and moisture. This type of tea oxidizes when it comes into contact with oxygen and loses its properties, including taste and aroma. Store it in a dry and cool place in airtight packaging. Avoid direct exposure to the sun and high temperatures.
BEST BEFORE: 2 years since production date!
*Suitable for long-term aging. Under proper storage conditions, the tea may gradually develop increased depth, smoothness, and complexity.
BEST BEFORE: 2 years since production date!
*Suitable for long-term aging. Under proper storage conditions, the tea may gradually develop increased depth, smoothness, and complexity.
Learn more ABOUT TEA STORAGE
ABOUT
1996 Jin Xuan Lao Wulong Cha is an aged wulong tea from Taiwan, made from the Jin Xuan cultivar, also known as TTES #12. This cultivar was developed in Taiwan in the early 1980s, which gives this tea a unique historical perspective, as it represents an early generation of material shortly after its introduction. Over time, the tea has evolved from its original fresh and creamy profile into a deeper and more integrated expression.
The production follows the traditional Taiwanese wulong method, including withering, shaking, partial oxidation, fixation, rolling, and drying. After its initial processing, the tea has been preserved under controlled Taiwanese storage conditions, often combined with periodic roasting to stabilize and refine the leaf. This approach allows gradual transformation while maintaining the structural integrity of the tea.
The storage plays a defining role in the final character, preserving the inherent qualities of the Jin Xuan cultivar while allowing them to develop into a more mature and complex profile. The tea is valued for its smooth texture, depth, and balance between origin and time. It reflects both the historical significance of the cultivar and the precision of traditional Taiwanese aging practices.
TERROIR
1996 Jin Xuan Lao Wulong Cha originates from the Meishan area of Chiayi County, located in central Taiwan. This region lies at mid to high elevations and is characterized by a humid mountain climate with frequent mist, abundant rainfall, and moderate temperatures. These conditions support slow and balanced leaf development, allowing the tea plants to accumulate aromatic compounds while maintaining structural integrity.
The terrain consists of mountain slopes with well-drained soils rich in organic matter and minerals. These soils provide a stable nutrient base, supporting the growth of the Jin Xuan cultivar without excessive vigor. The combination of altitude and soil composition contributes to the density and resilience of the leaf, which is essential for both processing and long-term aging. Microclimate plays a defining role, with diffused sunlight, cloud cover, and consistent air movement regulating plant metabolism. This results in a balanced composition of amino acids and polyphenols, forming a foundation for both sweetness and structure. Compared to lower elevations, the leaves develop more slowly, contributing to a more concentrated and stable raw material.
Another important aspect is the interaction between terroir and aging. The composition of leaves grown in Meishan allows them to respond well to long-term storage and periodic roasting, gradually developing depth and integration. This ensures that the final tea expresses both the character of the Chiayi terroir and the maturity achieved through decades of careful preservation.
ORGANOLEPTICS
The dry leaf is tightly rolled into compact pellets, showing deep brown to dark olive tones with a matte surface, reflecting decades of aging and periodic roasting. The aroma of the dry leaves is mature and complex, with notes of roasted nuts, dried fruit, caramel, and a soft woody nuance. In a preheated teapot, the leaves begin to open gradually from the first infusion, releasing a layered aromatic profile where warm roasted tones are balanced by gentle sweetness and a subtle creamy undertone. As the infusion develops, the aroma becomes more integrated, combining caramelized notes with a smooth, slightly milky depth characteristic of the Jin Xuan origin.
The aroma of the liquor is rich and rounded, with a harmonious combination of roasted, nutty, and lightly sweet notes. The taste is smooth and full, with a medium to full body and a soft, slightly viscous texture. A deep natural sweetness forms the core of the profile, supported by notes of dried fruit, caramel, and light wood, with almost no astringency. The aging process is reflected in the stability and integration of the flavor, offering depth without heaviness. The aftertaste is long and warming, with a persistent sweetness and a subtle creamy-woody finish. In the empty cup after drinking, a delicate roasted and slightly sweet aroma remains, leaving a calm and refined final impression.
1996 Jin Xuan Lao Wulong Cha is an aged wulong tea from Taiwan, made from the Jin Xuan cultivar, also known as TTES #12. This cultivar was developed in Taiwan in the early 1980s, which gives this tea a unique historical perspective, as it represents an early generation of material shortly after its introduction. Over time, the tea has evolved from its original fresh and creamy profile into a deeper and more integrated expression.
The production follows the traditional Taiwanese wulong method, including withering, shaking, partial oxidation, fixation, rolling, and drying. After its initial processing, the tea has been preserved under controlled Taiwanese storage conditions, often combined with periodic roasting to stabilize and refine the leaf. This approach allows gradual transformation while maintaining the structural integrity of the tea.
The storage plays a defining role in the final character, preserving the inherent qualities of the Jin Xuan cultivar while allowing them to develop into a more mature and complex profile. The tea is valued for its smooth texture, depth, and balance between origin and time. It reflects both the historical significance of the cultivar and the precision of traditional Taiwanese aging practices.
TERROIR
1996 Jin Xuan Lao Wulong Cha originates from the Meishan area of Chiayi County, located in central Taiwan. This region lies at mid to high elevations and is characterized by a humid mountain climate with frequent mist, abundant rainfall, and moderate temperatures. These conditions support slow and balanced leaf development, allowing the tea plants to accumulate aromatic compounds while maintaining structural integrity.
The terrain consists of mountain slopes with well-drained soils rich in organic matter and minerals. These soils provide a stable nutrient base, supporting the growth of the Jin Xuan cultivar without excessive vigor. The combination of altitude and soil composition contributes to the density and resilience of the leaf, which is essential for both processing and long-term aging. Microclimate plays a defining role, with diffused sunlight, cloud cover, and consistent air movement regulating plant metabolism. This results in a balanced composition of amino acids and polyphenols, forming a foundation for both sweetness and structure. Compared to lower elevations, the leaves develop more slowly, contributing to a more concentrated and stable raw material.
Another important aspect is the interaction between terroir and aging. The composition of leaves grown in Meishan allows them to respond well to long-term storage and periodic roasting, gradually developing depth and integration. This ensures that the final tea expresses both the character of the Chiayi terroir and the maturity achieved through decades of careful preservation.
ORGANOLEPTICS
The dry leaf is tightly rolled into compact pellets, showing deep brown to dark olive tones with a matte surface, reflecting decades of aging and periodic roasting. The aroma of the dry leaves is mature and complex, with notes of roasted nuts, dried fruit, caramel, and a soft woody nuance. In a preheated teapot, the leaves begin to open gradually from the first infusion, releasing a layered aromatic profile where warm roasted tones are balanced by gentle sweetness and a subtle creamy undertone. As the infusion develops, the aroma becomes more integrated, combining caramelized notes with a smooth, slightly milky depth characteristic of the Jin Xuan origin.
The aroma of the liquor is rich and rounded, with a harmonious combination of roasted, nutty, and lightly sweet notes. The taste is smooth and full, with a medium to full body and a soft, slightly viscous texture. A deep natural sweetness forms the core of the profile, supported by notes of dried fruit, caramel, and light wood, with almost no astringency. The aging process is reflected in the stability and integration of the flavor, offering depth without heaviness. The aftertaste is long and warming, with a persistent sweetness and a subtle creamy-woody finish. In the empty cup after drinking, a delicate roasted and slightly sweet aroma remains, leaving a calm and refined final impression.
WULONG
Explore more Wulong Teas from AN SHIM TEA Collection.