Chao Cha is an ancient technology of tea processing, dating back to the times of the Ming Dynasty, which has remained unchanged until nowadays. The technology consists in prolonged frying of tea tips manually at relatively low temperatures with interruptions to cooling. «Meizhan Lao Chao Cha» was made in Hemi tea farm (Jeyang County) in the beginning of 2000th from the spring shoots of Meizhan tea variety.
In appearance: medium-sized brown spirals of twisted tips and thin cuttings (a few). The fragrance is viscous, spicy with fruity accent. The liquor is transparent, with amber hue.
The brewed tea has aged, multifaceted bouquet with woody, herbaceous, nutty and fruity notes. The fragrance is warm, spicy-fruity, cold fragrance is sweet, honey. The taste is sappy, a bit tart, sweetish, with fruity sourness and lingering finish.
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 seconds. After that do short steeps (just for 1 second), increasing steeping time for each subsequent step, if necessary. You can repeat this method up to 10 times.
«Meizhan Lao Chao Cha» is a good choice as daily tea - warming, soft tonic, centering.
