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FAQ
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What is Lao Cha and how does it differ from puer?
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.
How to brew this tea properly?
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.
Does caffeine content decrease with aging?
Yes, repeated roasting and long-term storage contribute to a partial reduction of caffeine content, making the tea's effect milder and more harmonious.
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