Lao Cha Wang 2010

This Taiwanese oolong was produced by a master from Zhu Shan about 15 years ago. The Lao Cha Wang aging technique involves periodic roasting every six months or a few years. This process endows the tea with new properties and a different biochemical composition. Only the strongest and best teas are aged, resulting in a richer, deeper, and more noble profile, acquiring unique characteristics that cannot be replicated by other methods.

The master decides on the roasting frequency based on the initial leaf quality, storage conditions, and climate.

This tea is visually stunning and reveals a glossy sheen from tightly rolled leaves, indicating the preservation of beneficial compounds. The base material consists of carefully selected young buds with 2-3 small leaves, representing a single harvest from one year.

Aroma: Deep, caramel, woody, with hints of tobacco.

Flavor: Soft, rich, with spicy-caramel, tobacco, nutty, and dried fruit notes, complemented by chocolate and smoky-coffee nuances in a voluminous aftertaste.

Effect: Harmonizing, relaxing, meditative.

Harvest: 2010, Taiwan.

Brewing Instructions: Brew using infusion method. Preheat your teaware—whether a porcelain gaiwan or porous Yixing teapot. Use about 5 grams of tea leaves for 100 ml of water. Boil water to fully unlock the potential of the Taiwanese oolong. It can withstand multiple infusions. Don’t miss the chance to savor the remarkable, subtle, and shifting aroma of this tea whenever possible.