2002 Lishan Mountain Tie Guan Yin "Iron Goddess tea"

This 2002 Lishan Mountain Tie Guan Yin, Yingxiang, is a really interesting aged High Mountain Oolong from Taiwan. Grown in the Lishan region at around 5,600 to 5,900 feet and harvested in the spring of 2002, it has now had over 20 years to age.

Yingxiang is Taiwan Tea #20 and was developed from Qingxin Oolong and Jin Xuan. This tea was lightly oxidized, around 10 to 15%, and given a medium roast. With over 20 years of age, it has become incredibly smooth while still holding onto some of those floral qualities you find in High Mountain Oolong.

The flavor has a really nice mix of floral, nutty, and creamy notes along with that little bit of tang and bite I associate with Tie Guan Yin. It has a clean lingering finish and continues to change as you work your way through the infusions.

This is another one of those teas I picked up in a small amount because I wanted to experience an older Taiwanese Oolong and continue expanding my palate. It’s pretty amazing to sit down with a tea that was harvested over 20 years ago and see what time and aging have done to it.

Harvest: Spring 2002

Origin: Li Shan, Taiwan
Elevation: Approximately 5,600–5,900 ft (1,700–1,800 m)
Cultivar: Tie Guan Yin (Taiwan Tea #20)
Oxidation: 10–15%
Roast: Medium (approximately 50%)

This tea truly shines when prepared in a gaiwan. I like to fill the gaiwan generously with leaves by feel, though 2–3 grams in a small to medium-sized gaiwan is a great place to start. Use water just off the boil, around 205°F (96°C), and steep the first infusion for about 45 seconds. Increase each subsequent infusion by 20–30 seconds, and you'll be rewarded with five or more flavorful steepings, each revealing a little more of the tea's character.

If you prefer brewing in a mug, use about 2 grams of tea in a strainer for an 8-ounce cup. Steep for about one minute, or longer if you enjoy a stronger brew, then simply re-steep the leaves several more times. While the experience won't be quite the same as Gong Fu brewing, you'll still enjoy a rich, satisfying cup with plenty of life left in the leaves.

If you're new to Gong Fu Cha, I've put together a free guide that walks you through the process of brewing tea in small pots over multiple infusions. You can download it here:

https://ojasnaturals.myshopify.com/products/gong-fu-tea-guide