This is what they look like.
It took me just over a year to sell out these stems (compare that to the myriad other oolongs that I imported, most of which sold out in just 2 to 4 months). I did however keep one 300 gram bag of these stems for myself and I do drink them from time to time.
I've found that the best way to brew these 60 year old stems is to toss a pinch of stems into a rustic looking bowl. Steep them for as long as you like using boiling hot water. This tea (like most good teas) responds particularly well to natural elements like wood and stone. For best results guys may want to grow a beard before sipping this tea and girls may want to wear something hand knitted. Also, if you have any rocks, nuts, leaves, shells or small bones lying around your house... it would be a good idea to gather them around you while you drink.
The flavor of these 60 year old stems is fantastic (in my humble opinion) but I can easily imagine it being a bit off-putting for some tea drinkers. When I asked my friend Lin Xiuyue (林秀月) in Yingge (鶯歌) Taiwan (who has a fantastic palate for high mountain tea) what she thought of aged stems, she answered by making a "yuck face."
The first sip is earthy, very very earthy... but after several sips the sweetness will start to appear. It tastes like roots with faint hints of licorice, ginseng and old-growth-forest-soil. If you drink this tea slowly while standing in one place for too long I imagine that roots may grow out of your feet and anchor you to the ground (which may or may not be such a bad thing). To me, this tea reveals a happy, and hospitable personality that reminds me of hobbits.
The liquor after about a five minute steep.