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***The paint on the cup may slightly differ from the one shown in the photo
Such oolongs are also called "red water oolongs"
pressing July 2021
pressing - May 2023
They change to camphor and even tobacco notes with a honey frame as the tea continues to open up
Lao Cha Wang, 2008 GABA ***The paint on the cupAged Taiwan Oolong. This oolong was produced about 16 years ago. The Lao Cha Wang aging technique involves periodic roasting every six months or a few years. This process endows the tea with new properties and a different biochemical composition. Only the strongest and best teas are aged, resulting in a richer, deeper, and more noble profile, acquiring unique characteristics that cannot be replicated by other methods. Harvest: 2008