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Steep your tea for just 5 to 15 seconds
Infusion chamber: 220 ml
use 1 gram per 100 ml of water
The original
Lao Cha Wang 2012 Weight:50g Steep your tea for justAged Taiwanese oolong The modern production technique for Lao Cha Wan involves preparing oolong tea similarly to other Taiwanese oolongs. Most oolongs are first roasted to a moisture level suitable for storage. The master retains a small amount of the year's best tea, placing it in large stone or clay vessels, covered with thick paper to absorb moisture. The aging tea is typically removed and checked every two to three years, carefully re roasting it