AGED OOLONG #3

Aroma: deep, rich, caramel-tobacco, with hints of berries and leather.

Taste: soft, noble, spicy-woody, with exquisite tobacco, nutty, and creamy notes, with chocolate notes in the voluminous aftertaste.

Impact: powerful, harmonizing, relaxing, meditative.

Harvested 18 years ago, on the island of Taiwan.

An 18-year-old aged oolong tea from the Lu Gu tea estate.

The modern technique of Lao Cha Wan involves the master selecting and storing the best tea of the year. Such tea requires special care at all stages of processing. The harvest time is chosen so that the leaves are neither too old nor too tender. Most oolongs are prepared for storage by roasting them to a moisture content level suitable for preservation.

After roasting, the tea is placed in large stone or clay vessels. If the ceramic vessel is unglazed, a little charcoal is added to the bottom to protect the tea from excess moisture. The vessels are filled with tea up to the brim, and covered with thick paper, which also helps absorb moisture. Matured tea is usually removed and inspected every two to three years, roasted again carefully to remove excess moisture, and preserve its aroma.

The natural aging process takes about three years. During storage, the tea gains a special softness characteristic of aged oolongs. Between 5 to 10 years of storage, the leaves change color from green to brown, and the color of the infusion takes on a reddish hue. Experts consider a minimum of six to eight years for the maturity of Lao Cha Wan. After 15 years, the tea is considered mature. If stored properly, it will continue to improve and develop. Oolongs aged from fifteen to twenty years are considered the best.

STEEPING INSTRUCTIONS

Traditional Preparation

Add 5-6 grams to a Gaiwan 3.4 OZ ( 100ml ).

Use 200°F water.

Briefly rinse the leaves. Decant and discard this infusion.

Infuse the first brew for 5 seconds.

Infuse 2nd and subsequent brews for 10-30 seconds.

Repeat several times until the flavor and aroma of the tea dissipates.

As the brewing session ensues, increase infusion time to coax out the body and strength of the final infusions.

Infusion method

Use a teapot or French press.

Preheat the vessel well.

Take 2 grams per 3.4 OZ ( 100ml ) of the vessel.

Use 200°F water. Infusion time is 2-4 minutes up to taste.

INGREDIENTS