“Lao Cha” or “Old Cha” is popular in China as perfect medicine for healing cold diseases and nourishing spleen. This fact inspires tea producers to experiment with “Lao Cha” recipes and technologies. Compressed “Lao Te Guan Yin” can be stored for very long time and this makes its taste softer and effect more profound. This tea is produced in Fujian province, Xiping region, Anxi district. There are famous tea plantations grow here.
The dry cha bing, tea cake (340 gr), is medium dense and easily crushed into medium size dark brown green light twisted leaves. The aroma is moderate with woody and bread tones. The infusion is clear with olive color tint.
The bucket of brewed tea is calm, with woody and bread tones, light honey and roasted seeds nuances. The taste is absolutely smooth, silky and dense with slightest nuance of aged cognac. The aroma is moderate, sweet with woody and flower tones. The aftertaste is nice and light.
Brew tea with 95-100°С water in yixing teapot for light fermented oolongs or in gaiwan. Shed tea with water and increase the infusion time gradually. Infuse this way 7-8 times.
This is excellent collection tea for tea gourmets and enthusiasts, who can estimate its originate, soft taste and heating, profound relaxation and meditative effect.
