Oloong Lao Cha Wan, 2012, Taiwan, 50g

Aged Taiwanese oolong

The modern production technique for Lao Cha Wan involves preparing oolong tea similarly to other Taiwanese oolongs. Most oolongs are first roasted to a moisture level suitable for storage. The master retains a small amount of the year's best tea, placing it in large stone or clay vessels, covered with thick paper to absorb moisture. The aging tea is typically removed and checked every two to three years, carefully re-roasting it to eliminate excess moisture and preserve its aroma.

The natural aging process takes about three years, during which the tea loses its fresh appearance and scent. After a minimum of three years of storage, the tea begins to develop the unique softness characteristic of aged oolongs. Experts consider six to eight years as the minimum age for the maturity of Lao Cha Wan.

Aroma: woody-spicy, nutty, with a menthol tartness.

Taste: soft, clean, multifaceted, roasted, sweet-caramel, spicy-nutty, with notes of dried roots and crème brûlée. The aftertaste is juicy, long-lasting, and rich.

Effect: harmonizing, relaxing, meditative. Suitable for a mindful tea ceremony.

Harvest: 2012, Taiwan.

How to brew: Preheat your vessel, whether it’s a porcelain gaiwan or a porous Yixing teapot. Use 5 grams of tea leaves per 100 ml of water. Use water at 92-97°C to fully reveal the potential of Taiwanese oolong. It can withstand multiple steepings. Don’t miss the chance to enjoy the remarkable, subtle, and shifting aroma of this tea whenever possible.