This aged dancong has retained much of the higher and frutier notes of a modern milanxiang, and yet there is the distinct old-book aroma characteristic of aged oolongs. The tea itself seems to be caught between sweet bright floral and dusty dark attic notes. This a very fascinating and fun tea to brew, as each infusion sees a surge of different flavors all competing for dominance. Although not as smooth and mature as the 1980s Dancong, this relatively younger tea is a wild ride of a session with an aged flavor that is unfake-able and a dynamic liquor that is unlike any other tea we have come across.
In the attic of one of our Dancong Producer’s village homes, there stand several steel drums of aged dancongtea. These teas have been stowed away over the past few decades by our tea producer’s father. Each drum only contains a few kilograms of this aged tea, and the dates for most are uncertain. The only certain fact is that his father began this practice in the early 1980s and passed in the early 2000s. Thus these teas are all at least 20 years old.
We’ve been working with Lin since 2017, in 2018 he showed us what he was certain to be the first batch of aged tea his father stowed away in 1987 and another aged batch whose date is uncertain.We have since sold through our stock of the 1987 aged Dacong,and are offering the aged dancong with no actual year other than before 2000.