Lao Cha Sui Xing ("Broken Leaf Aged Tea") was made in a small tea farm (Ren Ai County, Taiwan) for export to the UK in the second half of the twentieth century.
Dry leaf: light, delicate fragments of tea leaves burgundy-brown colour. The fragrance is restrained, woody. The infusion is transparent, hazelnut colour.
The brewed tea has mature, refined, spicy-woody flavor with notes of autumn leaves, rye bread, hazelnuts, aged cognac and vetiver. The aroma is complex, mature, deep. The taste is extremely soft, silky, sweetish a bit. Long, memorable aftertaste.
Brewing suggestions. Brew tea with hot boiling water (95°C) in a gaiwan or a teapot for aged tea made of porous clay. The proportion is 5 g per 100 ml. The first infusion should last for 8-10 seconds. After that make short infusions (just for a second), increasing the infusion time gradually. You can repeat this brewing method up to 10-11 times.
Uncommon ceremonial tea for Lao Cha connoisseurs with complex, aged taste and deep, mild, warming effect.
