{"id":657,"date":"2026-08-04T11:44:21","date_gmt":"2026-08-04T16:44:21","guid":{"rendered":"https:\/\/t7tea.com\/blog\/?p=657"},"modified":"2026-08-04T11:54:41","modified_gmt":"2026-08-04T16:54:41","slug":"which-teas-get-better-with-age","status":"publish","type":"post","link":"https:\/\/t7tea.com\/blog\/which-teas-get-better-with-age\/","title":{"rendered":"Which Teas Get Better With Age?"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">People often say that tea improves with age, but that is true only for certain types of tea\u2014and only when they are stored properly.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">The essential requirement is proper storage: tea must be kept dry, protected from odors, free of mold, and exposed to an appropriate level of ventilation. Poor storage will ruin even the most expensive tea.<\/p>\n\n\n\n<p class=\"has-small-font-size wp-block-paragraph\"><sub><em><strong>Disclaimer:<\/strong> The information and dates in this article were compiled from Chinese-language sources and translated into English. Although care has been taken during translation and editing, some details may be incomplete, outdated, or inaccurate. This article is intended for general informational purposes only and should not be treated as expert purchasing, investment, health, or storage advice.<\/em><\/sub><\/p>\n\n\n\n<h2 class=\"wp-block-heading\">1. Raw and Ripe Pu-erh<\/h2>\n\n\n\n<h3 class=\"wp-block-heading\">Raw Pu-erh<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Raw pu-erh, or <em>sheng pu-erh<\/em>, is one of the best-known teas for long-term aging. Over several years\u2014or even several decades\u2014its bitterness and astringency may soften, while the liquor becomes smoother, rounder, and more complex.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Young raw pu-erh can be sharp and intense. With successful aging, however, its character may change dramatically.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Ripe Pu-erh<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\"><a href=\"https:\/\/t7tea.com\/pu-erh-teas\/pu-erh-pearls-tea\">Ripe pu-erh<\/a>, or <em>shou pu-erh<\/em>, undergoes accelerated fermentation through a controlled wet-piling process. Because much of its transformation has already taken place, it generally does not need decades of aging.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">For many ripe pu-erhs, roughly 5 to 15 years is considered a favorable drinking window. Longer storage is not automatically better; eventually, the tea\u2019s aroma and flavor may begin to fade.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">When people say that \u201cpu-erh gets better with age,\u201d they are usually referring primarily to raw pu-erh.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">2. Aged White Tea<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Fuding and Zhenghe white teas are especially well known for aging. White tea is minimally processed: the leaves are neither pan-fired nor rolled, allowing their character to evolve gradually during storage.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">A popular Chinese saying describes white tea this way:<\/p>\n\n\n\n<blockquote class=\"wp-block-quote is-layout-flow wp-block-quote-is-layout-flow\">\n<p class=\"wp-block-paragraph\">One-year tea, three-year medicine, seven-year treasure.<\/p>\n<\/blockquote>\n\n\n\n<p class=\"wp-block-paragraph\">This is a traditional expression rather than a medical claim, but it captures the high value many tea drinkers place on well-aged white tea.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Fresh white tea is light, crisp, and fragrant. After three or more years, it may develop notes reminiscent of dried dates, herbs, wood, and other mature aromas. White tea aged for ten years or longer can command higher prices and is often simmered rather than brewed conventionally.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Shou Mei and Gong Mei are generally considered especially suitable for long-term storage. Silver Needle and White Peony can also age successfully, although their aging potential is often regarded as somewhat less predictable.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">3. Liubao Tea<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Liubao is a post-fermented dark tea from Guangxi. Traditionally, it has been made with aging in mind.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">With proper storage, the initial fermentation or \u201cpile\u201d aroma can diminish, making way for woody, herbal, and sometimes betel-nut-like notes. The liquor often becomes deep red, rich, and mellow.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">A tradition of storing aged Liubao has long existed in Hong Kong, Macau, and Southeast Asian Chinese communities.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">4. Traditionally Roasted Wuyi Rock Tea<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">A small number of heavily roasted Wuyi rock teas\u2014particularly traditional charcoal-roasted Da Hong Pao and Shui Xian\u2014can benefit from aging.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">The key distinction is roasting level. Only traditionally made teas that have received a sufficiently thorough roast are generally considered good candidates for extended storage. Lightly roasted, highly aromatic rock teas are usually intended to be enjoyed while fresh.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">As a well-roasted rock tea rests, its initial \u201cfire\u201d character gradually settles. In favorable cases, the tea may develop mature aromas suggesting bamboo-leaf-wrapped rice dumplings, dried fruit, honey, or wood.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Most lightly roasted rock teas on today\u2019s market emphasize freshness and floral fragrance. After three to five years, their aromas may weaken considerably.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">5. Traditionally Roasted Tieguanyin<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Modern light-style Tieguanyin is prized for its fresh floral aroma and should generally be consumed young. It is not designed for long-term aging, and its fragrance may fade substantially with time.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Traditional, full-bodied, charcoal-roasted Tieguanyin can be stored for the short to medium term. It may gradually develop a pleasant aged aroma, but its aging potential is usually considered lower than that of raw pu-erh, white tea, or Liubao.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Teas That Are Usually Better Fresh<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Not every tea improves with age. The following teas are generally valued for freshness and tend to decline during prolonged storage:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><a href=\"https:\/\/t7tea.com\/green-teas\">Green teas<\/a>, including Longjing and Biluochun<\/li>\n\n\n\n<li>Yellow teas<\/li>\n\n\n\n<li>Light-style Tieguanyin<\/li>\n\n\n\n<li>Most lightly roasted oolongs, including many Dong Ding and high-mountain teas<\/li>\n\n\n\n<li>Most black teas<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">Black tea is often at its best within two or three years. With extended storage, its fruit and honey aromas commonly begin to fade.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">A General Ranking of Aging Potential<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">From highest to lowest, a simplified ranking might look like this:<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Raw pu-erh \u2192 aged white tea, especially Shou Mei \u2192 Liubao \u2192 traditionally heavy-roasted Wuyi rock tea \u2192 traditional full-bodied Tieguanyin \u2192 ripe pu-erh<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">This is only a general guide. The quality of the original leaves, processing, storage environment, and personal taste ultimately matter more than the category name alone.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Understanding \u201cFull Roast\u201d in Oolong Tea<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">In discussions of aged oolong, the Chinese term <em>zu huo<\/em> is often translated as \u201cfull roast\u201d or \u201csufficient roast.\u201d It refers to a roasting level at which the leaves have absorbed enough heat to eliminate most raw, grassy character without becoming scorched or carbonized.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Oolong roasting is commonly described along a spectrum:<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Light roast \u2192 medium roast \u2192 full roast \u2192 heavy roast<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Roasting may be performed over charcoal or with an electric roaster. It stabilizes the tea, reduces moisture, and transforms its aroma and flavor.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">What Does a Full-Roast Oolong Look and Taste Like?<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">A properly full-roasted tea usually has dark brown, glossy leaves rather than a bright green appearance.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Its fresh floral notes become less prominent, while aromas resembling caramel, toasted grain, dried fruit, honey, or bamboo-wrapped rice may emerge. The liquor tends to be less sharp and more full-bodied, with a longer, softer finish.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Using Wuyi rock tea as an example:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Light roast:<\/strong> Greenish brown leaves and a pronounced floral aroma. Best enjoyed relatively fresh and generally unsuitable for long aging.<\/li>\n\n\n\n<li><strong>Medium roast:<\/strong> Reddish brown leaves with a balance of floral and roasted aromas. It may store reasonably well for three to five years.<\/li>\n\n\n\n<li><strong>Full roast:<\/strong> Deep, nearly black-brown leaves, with the roasted character integrated into the liquor. After the initial fire note settles, attractive mature aromas may develop.<\/li>\n\n\n\n<li><strong>Heavy roast:<\/strong> A darker and more aggressive roast that risks introducing charred, bitter, or drying flavors.<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">\u201cFull roast\u201d does not mean burned. A scorched tea will taste bitter, charred, and harsh from the beginning. Time may soften some rough edges, but it will not transform a badly burned tea into a fine aged tea.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Why Can a Thorough Roast Support Aging?<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">A sufficiently thorough roast reduces excess moisture and breaks down some of the compounds responsible for raw, grassy flavors. This can make the tea more stable during storage.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Lightly roasted tea retains more delicate aromatic compounds. These are often beautiful when the tea is fresh, but they may dissipate after only a few years, leaving the tea muted and thin.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Still, roasting alone does not guarantee successful aging. The leaves must also have enough substance and quality to develop rather than simply fade.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Charcoal Roasting Versus Electric Roasting<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Traditional charcoal roasting is slow and labor-intensive. Charcoal made from woods such as longan or lychee is sometimes used. Supporters believe that careful charcoal roasting produces a softer, more layered character and better aging potential.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Electric roasting offers greater convenience and consistency. It can produce excellent tea, although some tea drinkers find its roasted character more direct or rigid. The skill of the producer matters more than the heat source alone.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">How to Evaluate a Full-Roast Tea<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">When examining Wuyi rock tea, look for the following characteristics:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Properly roasted:<\/strong> A cool, empty cup smells sweet, warm, and clean, with notes of honey, toasted grain, or bamboo leaves. There should be no raw grassiness or harsh burnt odor.<\/li>\n\n\n\n<li><strong>Under-roasted:<\/strong> The tea reveals a green, raw, or grassy smell as it cools. It may not be stable enough for long-term storage.<\/li>\n\n\n\n<li><strong>Over-roasted:<\/strong> The tea smells obviously charred and leaves the throat feeling dry or rough.<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">Most Da Hong Pao, Shui Xian, and other rock teas sold today are lightly or moderately roasted to emphasize fresh floral aromas. The fact that a tea is labeled \u201crock tea\u201d does not automatically make it suitable for aging.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Common Full-Roast Oolongs on the Market<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">The most accessible full-roast oolongs are generally Wuyi rock teas. However, the same cultivar may be produced at light, medium, or full roast. Always verify the roasting style before buying tea for storage.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">1. Full-Roast Shui Xian<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Shui Xian is often the best starting point for people interested in traditionally roasted tea. It is widely available, relatively affordable, and frequently produced in a full-roast style.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Its liquor can be rich, smooth, and substantial, with orchid, wood, honey, and bamboo-leaf aromas. Old-bush Shui Xian may add mossy or forest-like notes.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">After the initial roast settles, well-made Shui Xian can develop warm woody, herbal, and mature aromas while retaining its characteristic mineral structure.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">2. Full-Roast Blended Da Hong Pao<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Most commercial Da Hong Pao is a blend rather than tea made exclusively from the original Da Hong Pao mother plants. These blends are widely available and often roasted to a medium or medium-full level.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Their style is usually balanced and approachable, with caramelized, roasted, and sweet aromas.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">However, many inexpensive products labeled Da Hong Pao are only moderately roasted. Anyone buying tea for aging should look for a clearly identified traditional full-roast or charcoal-roasted version.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">3. Full-Roast Tie Luo Han<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Tie Luo Han is one of the celebrated Wuyi cultivars traditionally known as the \u201cFour Famous Bushes.\u201d<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">It is often made in a more traditional roasted style and may display distinctive herbal, mineral, and woody aromas. The tea can be powerful, durable through many infusions, and well suited to aging when the raw material and roasting are sound.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">4. Full-Roast Rou Gui<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Rou Gui requires more careful selection. Much of today\u2019s Rou Gui is lightly or moderately roasted to emphasize bright fruit, floral, peach, and cinnamon-like aromas.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Full-roast Rou Gui is less common. Its character tends to shift toward caramel, warm spice, and deeper roasted notes. It can age well, but consistently made full-roast Shui Xian is often easier to find at a similar price.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">5. Traditional Charcoal-Roasted Tieguanyin<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Traditional full-bodied Tieguanyin from Anxi is sometimes sold as aged-aroma Tieguanyin or <em>lao tie<\/em>, meaning \u201cold Tieguanyin.\u201d<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Authentic traditional versions are less common than Wuyi rock teas. Many products labeled \u201cstrong-aroma Tieguanyin\u201d have merely been lightly re-roasted and are not truly made in a traditional full-roast style.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">A good example may be stored for approximately three to eight years, but it is not usually the first choice for decades of aging.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">6. Full-Roast Phoenix Dancong<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Most Phoenix Dancong is produced to showcase an intense, high-toned floral or fruit aroma. Light and medium roasts are therefore more common.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">A small number of traditional full-roast examples exist, including certain Mi Lan Xiang and Shui Xian Dancong teas. They can be rewarding, but they are harder to find and are generally not the safest first choice for long-term storage.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Cultivars such as Bai Ji Guan, Qi Lan, and Huang Guanyin\u2014as well as many high-aroma Dancongs\u2014are rarely produced in a true full-roast style.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">A Practical Buying Checklist<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">When shopping online or in a tea store, look for:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Dark, glossy brown leaves rather than greenish leaves<\/li>\n\n\n\n<li>Intact leaf strips rather than excessive dust, fragments, or stems<\/li>\n\n\n\n<li>A clean roasted, caramelized, honeyed, or bamboo-leaf aroma<\/li>\n\n\n\n<li>No raw grassiness<\/li>\n\n\n\n<li>No sharp, acrid, or obviously charred smell<\/li>\n\n\n\n<li>Clear information about the roasting method and date<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">A useful question to ask the seller is:<\/p>\n\n\n\n<blockquote class=\"wp-block-quote is-layout-flow wp-block-quote-is-layout-flow\">\n<p class=\"wp-block-paragraph\">\u201cIs this a traditionally full-roasted, charcoal-roasted tea? I\u2019m looking for a clean roast and enough structure for aging.\u201d<\/p>\n<\/blockquote>\n\n\n\n<p class=\"wp-block-paragraph\">For beginners, a sensible order of preference is:<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Full-roast Shui Xian \u2192 full-roast Tie Luo Han \u2192 full-roast blended Da Hong Pao<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Full-roast Rou Gui and charcoal-roasted Tieguanyin can also be excellent, but quality and authenticity may be less consistent.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Was the Oolong Served in Early American Chinese Restaurants Full-Roasted?<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">The short answer is: sometimes, but usually not in the strict artisanal sense.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">The complimentary oolong served in many North American Chinese restaurants from the 1970s through the 1990s was generally medium- to heavily roasted. A smaller portion may have approached a full roast. However, these restaurant teas should not automatically be equated with the carefully made, traditionally charcoal-roasted Wuyi teas valued by collectors today.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">A more accurate description for much of it would be \u201cheavily roasted export oolong.\u201d<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Where Did Restaurant Oolong Come From?<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Two common sources were:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Export blends from established Chinese tea companies, including blends containing Shui Xian, lower-cost Tieguanyin, and other oolong cultivars<\/li>\n\n\n\n<li>Restaurant blends assembled by tea merchants in Hong Kong or overseas, sometimes using lower-grade leaves, stems, and broken Wuyi or Anxi oolong<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">Export oolong was often roasted more heavily than tea intended for immediate domestic consumption. This had practical advantages: lower moisture, greater stability during ocean shipping, and better resistance to humid or inconsistent warehouse conditions.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">A stronger roast also made the tea easier for restaurants to store without refrigeration.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Dark Leaves Do Not Necessarily Mean a Proper Full Roast<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">A well-executed full roast requires heat to penetrate the leaves gradually and evenly. The tea should lose its raw green character without becoming scorched.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Some inexpensive restaurant teas were roasted quickly at high temperatures simply to dry and stabilize them. The leaves might appear nearly black and taste strongly toasted, but that did not necessarily mean the tea had received a carefully controlled traditional roast.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">In other words, \u201cdark and smoky\u201d is not the same as \u201cproperly full-roasted.\u201d<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Could Restaurant Oolong Improve With Age?<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Most restaurant-grade oolong was designed for immediate consumption, not collecting. Its purpose was to be inexpensive, shelf-stable, and strong enough to accompany rich American Chinese dishes.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Several factors limited its aging potential:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Lower-grade leaves and broken material provided less depth for long-term transformation.<\/li>\n\n\n\n<li>Quick, one-stage roasting could create a harsh or flat roasted character.<\/li>\n\n\n\n<li>The tea was intended to remain drinkable in storage, not to develop complex aged flavors.<\/li>\n\n\n\n<li>After the roasted aroma faded, a thin tea often became weaker rather than more interesting.<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">Some better Chinese or Hong Kong-style restaurants did serve higher-grade export Shui Xian or similar blends. Those teas could have been medium-full roasted and might age reasonably well. But they were the exception, not the rule.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Why Do Some People Remember Old Restaurant Tea So Fondly?<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Part of the explanation is historical context. Light, bright-green Tieguanyin was not yet as dominant in the Western market, so heavily roasted oolong was the familiar standard.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Preparation also mattered. Restaurant tea was brewed very hot, often in large pots and for extended periods. Its toasted, mellow flavor paired naturally with fried foods, sweet-and-sour sauces, and other rich dishes.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">And, of course, memory has its own flavor. For many people, that tea is inseparable from family dinners, neighborhood restaurants, and an earlier era of Chinese American life.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Recreating That Classic Restaurant-Tea Flavor<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">If you want the nostalgic taste of old-school Chinese restaurant oolong but also want better-quality tea, look for:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Traditional medium-full or full-roast Shui Xian<\/li>\n\n\n\n<li>Classic export-style Wuyi oolong blends<\/li>\n\n\n\n<li>Traditionally roasted blended Da Hong Pao<\/li>\n\n\n\n<li>Traditional charcoal-roasted Tie Luo Han<\/li>\n\n\n\n<li>Full-bodied, roasted Tieguanyin<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">These teas can offer the deep, toasty warmth associated with old restaurant oolong while providing greater clarity, body, and complexity.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">The larger lesson is simple: roasting can make tea stable enough to age, but it cannot create quality that was never present in the leaves. A well-made tea with strong raw material may become richer and more harmonious over time. An ordinary tea usually just becomes older.<\/p>\n<div style=\"margin-top: 0px; margin-bottom: 0px;\" class=\"sharethis-inline-follow-buttons\" ><\/div>","protected":false},"excerpt":{"rendered":"<p>People often say that tea improves with age, but that is true only for certain types of tea\u2014and only when&hellip;<\/p>\n","protected":false},"author":1,"featured_media":659,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[10,9,38],"class_list":["post-657","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-loose-teas","tag-dallas","tag-loose-leaf-tea","tag-t7-tea"],"_links":{"self":[{"href":"https:\/\/t7tea.com\/blog\/wp-json\/wp\/v2\/posts\/657","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/t7tea.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/t7tea.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/t7tea.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/t7tea.com\/blog\/wp-json\/wp\/v2\/comments?post=657"}],"version-history":[{"count":5,"href":"https:\/\/t7tea.com\/blog\/wp-json\/wp\/v2\/posts\/657\/revisions"}],"predecessor-version":[{"id":665,"href":"https:\/\/t7tea.com\/blog\/wp-json\/wp\/v2\/posts\/657\/revisions\/665"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/t7tea.com\/blog\/wp-json\/wp\/v2\/media\/659"}],"wp:attachment":[{"href":"https:\/\/t7tea.com\/blog\/wp-json\/wp\/v2\/media?parent=657"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/t7tea.com\/blog\/wp-json\/wp\/v2\/categories?post=657"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/t7tea.com\/blog\/wp-json\/wp\/v2\/tags?post=657"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}