Alishan Vintage 1980

Crafted from the legendary Qingxin cultivar, the Alishan Vintage 1980 embodies the golden era of Taiwanese tea craftsmanship. Qingxin—meaning Green Heart—is the heart and soul of Taiwan’s traditional Oolong teas, cherished by generations of tea farmers and connoisseurs. This classic cultivar also forms the basis of the original, authentic Dongding Oolongs.

In the early 1980s, Taiwan’s tea industry entered a new chapter, with cultivation expanding into the misty highlands. Here, under cool temperatures and frequent fog, Qingxin thrived, producing teas with remarkable finesse, natural sweetness, and aromatic richness. Back then, traditional methods were still widely practiced, resulting in Wulong teas with profound depth and a distinct maturity that today’s lighter styles often lack.

The Alishan Vintage 1980 is a rare survivor of that traditional craftsmanship. Skillfully oxidized and lightly roasted, it showcases the full potential of aged Oolong. Decades of careful storage have allowed the tea’s components to mature harmoniously, evolving into a deep and complex bouquet. The liquor now shines in a warm amber-gold hue, and the aroma has shifted from youthful florals to a rich, herbal and spicy character, with notes of aged wood, dried herbs, soft camphor, and hints of sweet spices.

The mouthfeel is silky and rich, with an impressive depth that unfolds gradually across the palate. Despite its age, the tea remains vibrant, with a lingering finish that carries echoes of its high-mountain origins. Each infusion reveals new layers of flavor, offering a meditative and deeply satisfying experience.

Thanks to its impeccable traditional processing and expert aging, the Alishan Vintage 1980 stands as a living testament to Taiwan’s rich tea heritage – a true treasure for collectors and lovers of mature, characterful Oolongs.

Harvest date: spring 1980
Aroma: herbal, spicy, notes of aged wood, camphor
Oxidation: approx. 40%
Roasting: medium
Cultivar: Qingxin
Terroir: Alishan, Nantou, Taiwan
Preparation: In this blogpost you will find a description of how to brew Oolong tea
Tip: The aroma in the mouth unfolds best when the tea is not drunk too hot, but waits briefly until it has cooled down a little in the cup.
This tea is also particularly suitable for infusion in a large cup or a larger pot as it does not become bitter and is very productive. It does not have to be poured off, but simply lets the tea leaves sink to the bottom.