Qihong Lao Cha leaves are in the form of very small, brownish-brown needles with orange-gold inclusions. The discreet aroma of the leaves is reminiscent of dried fruits in honey: dates and sweet raisins. Under the influence of the heat of the inhaled air, the aroma becomes more intense.
The infusion has an orange-honey color and a noble "lao", or "aging" aroma: the subdued honey-wood chord evokes associations with high-quality pu-erh shu. The taste is honey-sweet, with light citrus or pomegranate acidity, and a subtle caramel baked note in the background. As the wine flows, more spicy, oriental notes are revealed in the taste and aroma: nutmeg, cloves, rose. Distinct notes of roasted rye malt. Tobacco bitterness. The palette of associations is varied and variable, so it is worth watching. The brew leaves a long-lasting sweet aftertaste with a hint of spice.