«Aged Taiwanese green tea», harvest 1969.
In appearance: medium-sized maroon-brown fragments of leaf and cuttings. The fragrance is mature, rich, spicy-balsamic. The liquor is transparent, with chestnut hue.
The bouquet of ready-made tea is mature, warm, polyphonic, spicy-balsamic, with woody, autumnal, brandy and fruity notes. The fragrance is deep and complex, woody-balsamic. The taste is full-bodied and soft, multifaceted, with light woody tartness 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 12 times.
«Aged Taiwanese green tea» is a real rarity, a godsend for lovers of Lao cha: strong, deep and meditative.