Qihong Lao Cha, AAA, 2006

The leaves of Qihong Lao Cha are very small brownish-red needles with orange-gold flecks. The subtle aroma of the leaves is reminiscent of honey and dried fruit: dates and sweet raisins. The aroma intensifies when warmed by breath.

The infusion is orange-honey in colour with a pronounced noble aroma of lao or ageing: a muted honey-wood accord evokes associations with high-quality shu pu-erhs. The taste is honey-sweet, with a slight citrus or pomegranate sourness, and a faint caramel note of baked goods in the background. As the tea is poured, more spicy, oriental notes emerge in the taste and aroma: nutmeg, cloves, rose, a hint of roasted rye malt, and a slight tobacco bitterness. The palette of associations is multifaceted and changeable, making it interesting to observe. The infusion leaves a long-lasting sweet aftertaste with a hint of spice.

The tea is invigorating and warming, leaving a distinct feeling of clarity of mind and energy in the body. It is good for starting the day, helping you to gather your thoughts and concentrate on work. Of course, it is not for every day, but for a special mood or for a tea ceremony, it is an excellent option in autumn and winter. This tea is for attentive, measured exploration of taste and aroma. Due to its maturity, it will appeal to lovers of unusual red teas and is also suitable for those who want to discover the ideal tea for a classic English tea party.

How to brew

Steaming

• Teaware: clay or ceramic teapot, gaiwan
• Water: 90-95°C
• Ratio of dry tea leaves: 6-7 g per 100 ml water

Brew in short infusions of 10-15 seconds, gradually increasing the time by 5-10 seconds.
The flavor remains consistent over 7-8 infusions.

Infusion method

• Teaware: clay or ceramic teapot
• Water: 90-95°C
• Ratio of dry tea leaves: 2 g per 250 ml of water

Infuse for 3-4 minutes