Natural farming method classic old charcoal roasted oolong tea (15 years) (orthodox "Taiwan high mountain oolong tea")
Natural Farming Method Classic Old Master Charcoal Roasted Oolong Tea (15 Years)
Place of Origin: Alishan Tea Area (Alpine Tea Area at an altitude of 1100 meters)
Roasting degree: medium roast (5 minutes roast)
Variety: Qingxin Oolong
Net weight: 2 taels*2/75g*2
The 15-year-old charcoal-roasted oolong tea has been brewed and stored over time and then repeatedly roasted through longan charcoal, which contains a large amount of gallic acid. The dried tea has a faint plum fragrance, the entrance is mild and thick, the tea smell is full and full of charm, and it is natural and mellow. For related knowledge of old tea, please refer to: Taiwan Oolong Old Tea - Questions and Answers (https://lyoldtea.com/2014-02-15-10-00-55/2014-02-15-10-01-56)
Oolong, broadly defined internationally, refers to semi-fermented tea. But in Taiwan, the so-called "Taiwanese oolong tea" is more strictly regulated. The orthodox "Taiwan oolong tea" refers specifically to: tea leaves processed with oolong tea varieties (including: Qingxin oolong, big oolong, big leaf oolong, etc.) and processed by the oolong tea process.
Lao Ye Liang's "Natural Farming Classic Lao Ye Charcoal Roasted Oolong Tea (15 Years)" uses the Qingxin Oolong variety produced in the high mountain tea area at an altitude of 1,100 meters, and is processed by the Oolong tea process. It is aged out of the vacuum state and baked every year, so it is an orthodox and authentic "Taiwan High Mountain Oolong Tea".
|Dimensions||0.000 × 0.000 × 0.000 cm|