Taiwanese maturing oolong. Which require real craftsmanship. In addition to selected raw materials, the tea is heated repeatedly over many years, gradually increasing the interval between heats.Noteworthy Oolong tea with a very interesting history and the name Lao Cha Wang or "Lord of the Old Tea". tea shelf.
In appearance, pleasant small nodules of very dark color with light stems, when heated they smell of sweet tobacco, vanilla and a hint of allspice. On the gaiwan, coffee beans and cigars are noticeable in the foreground, with a barely perceptible fruity note. The chahai contains sweet, slightly burnt cream buns, and a little later the coffee appears.
Water heated to 90-95 degrees yields a beautiful amber brew. Sweet caramel aftertaste.
The taste is reminiscent of coffee with dark chocolate, the soft, sticky but slightly rough taste allows you to slowly dive into the mysteries of the old tea and certainly enjoy such an unusual, clever tea....