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Lǎo Chá Wáng
Fujian
Lǎo Chá Wáng老茶王
lǎo chá wáng
- Origin
- Predominantly **Taiwan** (Nantou, Lugu, Alishan, Li Shan) and **Fujia...
- Tea type
- Oolong Tea
- Caffeine Level
- Medium
- Gongfu Water Temperature
- 92.000000
Tea notes
Brewing, origin and taste.
Top-grade aged oolong: velvety depth, notes of caramel and dried fruits — a tea where time becomes an ingredient.
Tea cabinet
Brewing, origin and taste notes
Brewing
- Tea Amount
- 5–7 g per 150 ml.
- Teaware
- Yixing teapot (紫砂壶, zǐshā hú) — ideal; porous clay enriches and "rounds" mature notes. Gaiwan — also suitable.
- Brewing Notes
- 90–95°C. Boiling water (100°C) is not recommended — may "burn" the mature leaf.Lao Cha Wang is excellent for boiling by Lu Yu's method (煮茶, zhǔ chá)...
- Gongfu Water Temperature
- 92.000000
- Gongfu Tea Grams
- 6.000000
- Gongfu Water Ml
- 100.000000
Origin
- Tea Type
- Oolong
- Origin Country
- CN
- Province
- Fujian
- Classification and Origin Notes
- "Lao Cha Wang" is not a registered variety, but a commercial designation for the highest grade of aged oolongs. In the market, tea of very different quality may be sol...
- Category
- Collectible, elite aged teas.
- Origin
- Predominantly Taiwan (Nantou, Lugu, Alishan, Li Shan) and Fujian (Anxi, Wuyi Mountains). The tradition of aging oolongs exists in both regions, but the Taiwanese school of "...
Taste
- Dry Leaf Aroma
- Deep, complex — dried fruits (prunes, apricots, raisins), caramel, chocolate, nuts, spices, old wood, leather. Medicinal-herbal nuances may appear. The aroma is "mature,&qu...
- Liquor Aroma
- Warming — dried fruits, caramel, spices dominate. Chocolate, nuts, woody notes. Light smokiness.
- Liquor Color
- Dark amber, reddish-brown, cognac-like. Clear, with oily luster.
- Spent Leaves
- Dense dark brown leaves, whole, resilient despite age.
- Taste
- Rich, dense, oily, "velvety." Noble bitterness quickly transitions to long, sweet aftertaste (回甘, huígān). Notes of dried fruits, caramel, chocolate, spices (cinn...
- Organoleptic Profile Notes
- Tightly rolled tea particles (semi-spheres or longitudinal) of dark brown, almost black color with oily luster. "Tea dust" from multiple roastings may be present.
Details
- Oxidation
- 15.000000 - 70.000000
- Oxidation Maximum
- 70.000000
- Oxidation Maximum Detail
- 70
- Phase
- Early
- Early Months
- 4,9
- Late Months
- 5,10
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