Lao Cha Wang 2008 '-40% on orders over 50 with grassy and floral notes

with grassy and floral notes (meadow flowers and honey)

and each infusion lasts an average of 5 to 15 seconds with a gradual increase in exposure time

For 100 ml of water

take 4 grams of tea per 100 ml of water

Lao Cha Wang 2008 '-40% on orders over 50 with grassy and floral notesThis Taiwanese oolong was produced by a master from Zhu Shan 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. The master