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Tasting notes:
deep, spicy caramel, nutty, with chocolate and smoky coffee notes in the aftertaste. Impact: harmonizing, relaxing, meditative. Suitable for an attentive tea ceremony.
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Aged 12-year-old oolong from the Lu Gu farm.
The modern technology of Lao Cha Van production is as follows. Oolong is prepared in the same way as the rest of Taiwan's oolongs. Most oolongs are first prepared for storage by roasting to such an extent that the moisture content level is suitable for preservation. The master leaves a small amount of the best tea in the year for storage. It is poured into large stone or clay vessels, covering the top with thick paper to absorb moisture. The maturing tea is usually taken out and checked every two to three years, thoroughly fried again to remove excess moisture and preserve the aroma.
The natural aging process takes about three years, as a result of which tea loses its fresh appearance and smell. At least after three years of storage, the tea begins to acquire a special softness characteristic of aged oolongs. Experts determine the age of six to eight years at least for the maturity of Lao Cha Wang.
Aroma: caramel, tobacco-coffee, nutty.
Taste: deep, spicy-caramel, nutty, with chocolate and smoky coffee notes in the aftertaste.
Effects: harmonizing, relaxing, meditative. Suitable for an attentive tea ceremony.
Collection: 12 years ago, Taiwan Island.
Traditional Preparation
Add 7-10 grams to a Gaiwan or Gongfu Teapot (150ml-200ml).
Use 200°F water.
Briefly rinse the leaves. Decant and discard this infusion.
Infuse the first brew for 10 seconds.
Infuse 2nd and subsequent brews for 10-30 seconds.
Repeat several times until the flavor and aroma of the tea dissipates. As the brewing session ensues, increase infusion time to coax out the body and strength of the final infusions.
