Old King Of Tea
lao chá wáng
Harvesting season
Depends on the variety
Main region
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.
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.
Regulates energy balance;
Improves attention concentration;
Strengthens the stomach
Health benefits
Thick, dense, rich in hints from caramel to chocolate; sweet
The best time to drink