Lao Cha Wang, 2008

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Aged 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 th e 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 Show more