«Aged Taiwanese green tea», harvest 1967.
In appearance: medium-sized maroon-brown leaves and their fragments. The fragrance is calm, mature, woody tonality. The liquor is transparent, with chestnut hue.
The bouquet of ready-made tea is aged, rounded and fused, woody tonality with hints of oak moss, autumn leaves, herbs, brandy and fruits. The fragrance is warm, deep and complex, woody-balsamic. The taste is refined and soft, voluminous, silky, with 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 9-10 times.
«Aged Taiwanese green tea» is a real rarity, a godsend for lovers of Lao cha, great choice for ceremonial drinking in meditative loneliness or with somebody on the same wavelength.
