Aged oolong vs aged white tea
Two categories that reward keeping, by different mechanisms and with very different maintenance requirements. One needs periodic attention and the other needs to be left alone, which decides which suits you.
tea
What is being compared
Why these get confused
'Aged' is applied to any old tea. In both these categories it means a deliberate process begun before the tea was finished.
Point by point
| Aspect | Chen Xiang Tie Guan Yin | Aged Shou Mei |
|---|---|---|
| Starting point | Heavily oxidised and charcoal-roasted. | Minimally processed and simply dried. |
| Maintenance | Active. Re-roasted every few years to drive off absorbed moisture. | Passive. Sealed, dry and left alone. |
| What develops | Dried longan, medicinal herbs, thick sweetness. | Dried date, honey, camphor. |
| What goes wrong | Neglected storage produces sourness. | Damp storage produces mustiness, with no wet-piling tradition to fall back on. |
| Format | Usually loose. | Loose or pressed into cakes, which age more evenly. |
The short answer
Aged white tea is the easier of the two to keep and the cheaper to start. Aged oolong requires a plan and someone willing to re-roast it.
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