The Alishan Oolong tea produced in about 1996 has undergone decades of transformation. It has transformed into alcohol, aroma, rhyme, and tea flavor. The inner substances have been transformed well, and the tea leaves have undergone Mena reaction, transforming it into a very excellent taste." Gallic acid" and a hint of microplumic acid are substances that are antioxidants and are very helpful to health. "Oolong old tea" is richer in gallic acid polyphenols that are antioxidants than ordinary oolong tea. It has a hint of gallic acid. It has a slightly sour plum flavor and medicinal aroma, with a smooth and fragrant tea flavor and a lingering sweet aftertaste.
