«Aged Taiwanese green tea», harvest 1961.
In appearance: medium-sized maroon-brown leaves and their fragments. The fragrance is intensive, mature, woody-balsamic. The liquor is transparent, with dark amber hue.
The bouquet of ready-made tea is aged, multifaceted, woody-balsamic with hints of oak moss, autumn leaves, herbs, brandy and fruits. The fragrance is deep and complex, woody-balsamic. The taste is refined and soft, sweetish, with delicate tartness, fruity sourness, spicy nuances and the distinctive notes of lao cha that only time can create.
Brew tea with hot water (95°С) in a porcelain gaiwan or in a teapot of porous clay. The proportion is 5 g per 100 ml. The time of the first steeping is about 5-7 seconds. After that do short steeps (just for 2-3 seconds), increasing steeping time for each subsequent step, if necessary. You can repeat this method up to 7-8 times.
«Aged Taiwanese green tea» is an excellent ceremonial tea with mature, multifaceted taste and relaxing, meditative effect.