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Yunnan Pu'er Tuo tea outer packaging
Yunnan Pu'er Tuo Tea Dry Tea Back

Aged Tea-Yunnan Pu'er Tuo Tea 2003

From $59.99 USD

Aged Tea-Jasmine Tea 1990-1993
Aged Tea-Jasmine Tea 1990-1993

Aged Tea-Jasmine Tea 1990-1993

$59.99 USD

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FAQs

Aged tea refers to tea that has been left to mature for several years, typically ranging from 3 to 40 years. Over time, aged tea develops a smoother, deeper flavor profile with reduced bitterness and enhanced complexity, unlike fresh tea, which retains a more vibrant, grassy taste.

Aged tea, particularly types like Pu-erh, Oolong, and Dark tea, can be stored for decades when kept in proper conditions (cool, dry, and dark places). Some teas improve with age, while others are best enjoyed after a few years. We offer teas aged from 3 to 40 years, each carefully stored in original packaging to preserve their quality.

Yes! Aged tea is perfectly safe to drink, and the aging process can actually reduce harshness and increase its smoothness and flavor complexity. Our aged teas are carefully sourced and stored to ensure the best quality and taste, and we guarantee their authenticity and freshness through original packaging.

The flavor of aged tea is known for being rich, smooth, and complex, with less bitterness compared to younger teas. Pu-erh tea may develop earthy, woody notes, while aged Oolong and Dark tea can have floral or fruity flavors. Jasmine Green tea aged for years can take on a delicate sweetness and mellow aroma.

Brewing aged tea is similar to brewing other types of tea, but the key is to use slightly lower water temperature and longer steeping times to extract the full, rich flavors. Here are general guidelines for brewing:

  • Pu-erh Tea: 200°F (93°C), steep for 1-3 minutes, and repeat the infusion 3-5 times.
  • Oolong Tea: 190°F (88°C), steep for 2-3 minutes, and multiple infusions are recommended.
  • Dark Tea: 200°F (93°C), steep for 3-5 minutes.
  • Jasmine Green Tea: 175°F (80°C), steep for 1-2 minutes.

Aged teas are more expensive due to their rarity, long maturation process, and the care taken in storing them. Teas that have aged for 10 years or more are especially valuable because they are limited in supply and take longer to reach their full potential. The unique, complex flavors developed over time are highly sought after by tea connoisseurs.