01 / Sensations
From the first impression to the smallest tasting note.
Intensity, balance and flavor notes
TEA DATANumeric scores appear only after the tasting profile is filled; descriptive notes are shown separately.
Flavor descriptors
ཇ་འདིའི་བྲོ་བ་དང་དྲི་མའི་ངོ་སྤྲོད་ད་དུང་མེད།
Scores will appear after tasting. Descriptive notes are listed separately.
Product variant
Lao Cha (old tea) is an aged oolong that evolves through oxidative and non-fermentative Maillard reactions under controlled storage and periodic roasting. Unlike shu puer, its maturation does not involve microbial fermentation, thus retaining a pure flavor without acquiring earthy notes.
Brewing is recommended using the gongfu method with multiple infusions in a gaiwan or Yixing clay teapot. Water temperature 95–100°C, first infusion lasts a few seconds to open the leaves, subsequent infusions gradually increase. The tea withstands up to 15–20 infusions.
Yes, repeated roasting and long-term storage contribute to a partial reduction of caffeine content, making the tea's effect milder and more harmonious.