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***The paint on the cup may slightly differ from the one shown in the photo
reminiscent of fine Taiwanese red teas
but in this case they are pressed into bricks
pressing July 2021
The profile is woody-nutty
Lao Cha Wang, 2008 GABA ***The paint on the cupAged Taiwan Oolong. This oolong was produced about 16 years ago. The Lao Cha Wang aging technique involves periodic roasting every six months or a few years. This process endows the tea with new properties and a different biochemical composition. Only the strongest and best teas are aged, resulting in a richer, deeper, and more noble profile, acquiring unique characteristics that cannot be replicated by other methods. Harvest: 2008