“Lao Cha” or “Old Tea” is considered to be the traditional medicine in China and Taiwan. It dispels pathogenic cold and nourishes spleen. Many people use it as a natural remedy. This tea is produced by long term fermentation in clay jugs, sealed with wax. It is opened and roasted annually. Sometimes the tea is just kept in closed jugs. Both methods considered to be fine to produce “Lao Cha”. This tea is produced at the tea farm in Nantou province, 1650 meters above sea level. The tea masters here consider that best mild taste and health beneficial effect comes with minimal roasting during long term fermentation.
The dry tea leaves are small, glossy, sphere twisted and have vinous brown color. There are tiny stems also. The aroma is subtle, warm, with corny, sweet and spicy tones. The clear liquor has a brown rose tint.
The bouquet of brewed tea is complex, polyphonic, round. The basic tone is complemented with woody, citrus, chocolate, vanilla, floral and coffee nuances. All tones are mild, polished in time and joined into marvelous “chen yuan”, “aged tea melody”. The aroma is corny, sweet, and warm. The taste is very mild, smooth, sweet, with fiery hot tint and fresh lemon sour taste. The aftertaste is long lasting, pure and fresh.
This tea is brewed with hot boiled water 95-100°С in yixing tea pot for strong fermented oolongs or in thick walled gaiwan. Take 6-7 grams for 120 ml volume vessel. Empty the first infusion and after just shed tea with water, make quick infusions and increase the infusion time gradually. This tea goes up to 20 infusions.
“The Old Stream of Mountain Forest” is especially fine in cold weather, during periods of seasonal infections, psychological and physical overload, with loss of strength and emotional deficits. It saturates the body with soft, smooth warmth, serenity and strength, switches the attention to the pleasurable sensations and relaxes at the deepest levels.
