«Lao Xian Weng» is made of the very first tea shoots (harvest 2017) collected and processed in the alpine Wudong peak area (Phoenix Mountain, Chaozhou County). During the processing in traditional style it was exposed to moderate fermentation and baked at medium heat.
In appearance: large, lengthwise twisted burgundy-brown leaves. The aroma is high, floral. The infusion is transparent, peach color.
The brewed tea has elegant, spicy-floral bouquet with citrus, berry and honey hints. The aroma is exiting, floral. The taste is refined, full-bodied, silky, with delicate sourness and spicy nuances, transforming into lingering finish.
Brewing suggestions. Brew tea with hot boiling water (95°C) in a porcelain gaiwan or in a teapot of porous clay. The proportion is 4 g per 100 ml. The first infusion should last for 6-8 seconds. After that do short brews (just for a second), increasing exposure time for each subsequent brewing, if necessary. You can repeat this method up to 12 times.
«Lao Xian Weng» is an exiting ceremonial tea for those, who wants to sip on something extra special.
