TEA COMMUNITY
Old King Of Tea
lao chá wáng
老茶王
Type
Oolong
Harvesting season
Depends on the variety
Main region
Taiwan
The origin of the tea is connected with the old tradition of Buddhist monasteries: when the abbot died, some tea collected in the year of his death was packed in a precious container. After a while the tea was taken from the container and heated, and then a general tea party was organized. Each year tea leaves became more refined and stronger, turning into a real treasure: the sweetness of taste and splendor of aroma became stronger, and what is most important, the amount of qi energy increased.
Lao Cha Wang is produced from different tea varieties: Dong Ding, Fo Shou, Tie Guan Yin and other eminent teas. Ready-made oolong is well heated on coals or in the oven, then packed in a ceramic container and put in a dry dark place. Further the tea is taken from the oven and controlled the way it changes: in some cases the leaves are warmed up every half a year or a year. The tea is considered to be old as soon as it turns three years old, but hardly anybody would ever drink it so young.
ABOUT TEA
ADDITIONAL INFORMATION
Main region of planting
– Taiwan
Advices for the best brewing
Time 180, 240"
Amount 3-5g
Water 500 ml
Temperature 95 ̊
Steeps 2
International brewing method
Time 10"15"20"30"45"60"
Amount 3-5g
Water 150-180 ml
Temperature 90-95 ̊
Steeps 7-8
Chinese brewing method
Warm up the ware before brewing the tea. Earthen ware suits best for this tea.
Recommendations
Regulates energy balance;
Improves attention concentration;
Strengthens the stomach
Health benefits
Thick, dense, rich in hints from caramel to chocolate; sweet
Flavor
Day
The best time to drink