Aged Taiwanese green tea, harvest 1974.
In appearance: small, light, brown fragments of leaves. The aroma is restrained, woody with a spicy-herbaceous accent. The infusion is transparent, with a reddish-chestnut shade.
The bouquet of the ready-made tea is mature and multifaceted, woody with notes of spicy herbs, oakmoss, fallen leaves, dried fruits and camphor. The aroma is deep and complex, spicy herbaceous with woody and fruity hints. The taste is soft and smooth, full-bodied, nicely astringent, with a refined fruity sourness and lingering finish.
Brew tea with hot water (90-95°C) in a gaiwan or in a teapot made of porous clay. The proportion is 4-5 g per 100 ml. The time of the first steeping is about 5-7 seconds. After that do short steeps (just for 1-2 seconds) increasing steeping time for each subsequent step, if necessary. You can steep the tea up to 12 times.
«Taiwan Lao Lui Cha» is an outstanding Lao cha with a multifaceted, mild flavor and deep meditative effect.
