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
이 차의 테이스팅 노트가 아직 없어요.
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.