LAO CHA WANG
OLD TEA KING
WULONG
★ PESTICIDE-FREE
Mingjian, Nantau, Taiwan
2009 Lao Cha Wang is a traditionally aged wulong tea from Taiwan, developed through long-term storage and repeated roasting cycles. The Lao Cha Wang method refines the tea over time, creating a deeply integrated and stable profile. This tea is valued for its smooth texture, warmth, and a mature expression with notes of roasted grain, dried fruit, and soft wood. MORE
AROMA
Smoky, chcolate
TASTE
Woody, mineral, caramel
CULTIVAR: Jin Xuan (TTES #12)
HARVEST: Spring, 2009
WULONG
★ PESTICIDE-FREE
Mingjian, Nantau, Taiwan
2009 Lao Cha Wang is a traditionally aged wulong tea from Taiwan, developed through long-term storage and repeated roasting cycles. The Lao Cha Wang method refines the tea over time, creating a deeply integrated and stable profile. This tea is valued for its smooth texture, warmth, and a mature expression with notes of roasted grain, dried fruit, and soft wood. MORE
AROMA
Smoky, chcolate
TASTE
Woody, mineral, caramel
CULTIVAR: Jin Xuan (TTES #12)
HARVEST: Spring, 2009
WULONG TEA is one of the most diverse and technologically sophisticated categories of tea, occupying a unique position between green and red (black) tea. Through partial oxidation and complex processing techniques, wulong tea develops an extraordinary range of aromas and flavors while preserving a rich concentration of naturally occurring polyphenols, amino acids, vitamins, minerals, and aromatic compounds.
The degree of oxidation in wulong tea can vary significantly, from lightly oxidized floral styles to heavily roasted and deeply oxidized examples. This diversity allows wulong tea to combine the freshness and vitality often associated with green tea with the depth and richness characteristic of red (black) tea. It is believed that regular consumption of wulong tea may support cardiovascular health, contribute to healthy metabolism, assist the body's natural antioxidant defenses, improve mental alertness and concentration, and help reduce physical and emotional fatigue. Traditionally, wulong tea has also been appreciated for its ability to promote digestion, create a feeling of balance and clarity, and support a calm yet focused state of mind.
The degree of oxidation in wulong tea can vary significantly, from lightly oxidized floral styles to heavily roasted and deeply oxidized examples. This diversity allows wulong tea to combine the freshness and vitality often associated with green tea with the depth and richness characteristic of red (black) tea. It is believed that regular consumption of wulong tea may support cardiovascular health, contribute to healthy metabolism, assist the body's natural antioxidant defenses, improve mental alertness and concentration, and help reduce physical and emotional fatigue. Traditionally, wulong tea has also been appreciated for its ability to promote digestion, create a feeling of balance and clarity, and support a calm yet focused state of mind.
Learn more about the BIOCHEMISTRY OF A TEA LEAF
SEED-GROWN TEA PLANT
This tea refers to a Qunzi Zhong, a "seed-grown tea plant". Unlike cloned or asexually propagated cultivars, which are created by cuttings or grafting from a single "mother" plant, Qunzi Zhong tea trees are grown from seeds. This results in a genetically diverse population of plants. Each seed-grown tea tree is unique, with slightly different characteristics. This genetic variety helps improve the resilience of the tea garden, making it more resistant to pests, diseases, and environmental stress. Seed-grown trees usually develop stronger and deeper roots than cloned plants, allowing them to draw nutrients and minerals from deeper soil layers, often giving the tea a more complex and rich flavor profile. Qunzi Zhong represents the traditional way of tea cultivation. Because of the genetic diversity, teas made from Qunzi Zhong plants tend to offer more layered and nuanced flavors, reflecting a richer expression of the local terroir (soil, climate, and environment).
PESTICIDE-FREE GARDENING
Pesticide-free gardening refers to a cultivation method in which no synthetic chemical pesticides are used at any stage of plant growth. Instead, this approach relies on biodiversity, ecological balance, and cultural practices to manage pests and diseases. Unlike conventional farming, which often depends on chemical intervention to control infestations, pesticide-free gardening emphasizes prevention through healthy soil, companion planting, and natural predators. This method fosters a more resilient and adaptive garden ecosystem. Without chemical inputs, beneficial insects such as ladybugs, lacewings, and native bees thrive, contributing to pollination and pest control. Untouched by harsh agents, the soil remains alive with microbial activity, supporting deeper root systems and more vigorous plant development. Over time, this results in produce with purer, more expressive flavors, reflecting the health of the environment and the grower's intention.
Learn more about Pesticide-Free Gardening
EASTERN (PIN CHA) ★
Temperature: 99 °C
Amount: 3-5 grams per 120 ml of water
Steeping: 10-30 sec x 7+
WESTERN (INFUSION)
Temperature: 99 °C
Amount: 2-3 grams per 250 ml of water
Steeping: 1-2 min x 3
Learn more about TEA BREWING METHODS
Tea absorbs surrounding aromas and moisture. This type of tea oxidizes when it comes into contact with oxygen and loses its properties, including taste and aroma. Store it in a dry and cool place in airtight packaging. Avoid direct exposure to the sun and high temperatures.
BEST BEFORE: 2 years since production date!
*Suitable for long-term aging. Under proper storage conditions, the tea may gradually develop increased depth, smoothness, and complexity.
BEST BEFORE: 2 years since production date!
*Suitable for long-term aging. Under proper storage conditions, the tea may gradually develop increased depth, smoothness, and complexity.
Learn more ABOUT TEA STORAGE
ABOUT
2009 Lao Cha Wang is an aged wulong tea from Taiwan, produced using the Jin Xuan cultivar, also known as TTES #12. This cultivar is known for its naturally smooth structure and soft, creamy base, which provides an excellent foundation for long-term aging. Over time, the tea evolves from its original fresh and milky character into a deeper and more integrated expression.
The production follows the traditional Taiwanese wulong method, including withering, shaking, partial oxidation, fixation, rolling, and drying. After initial processing, the tea undergoes the Lao Cha Wang aging approach, involving controlled storage and repeated roasting cycles over many years. This gradual process stabilizes the leaf and allows for continuous transformation, developing complexity and depth.
2009 Lao Cha Wang occupies a distinctive position within the wulong category as a mature and carefully refined tea. It is valued for its smooth texture, balance, and the harmony between the original qualities of the Jin Xuan cultivar and the depth achieved through aging. The tea reflects both traditional craftsmanship and the long-term evolution of its character.
TERROIR
2009 Lao Cha Wang originates from the mountainous tea-growing regions of Taiwan, where Jin Xuan (TTES #12) is widely cultivated at low to mid elevations. The environment is characterized by a humid subtropical climate, with abundant rainfall, moderate temperatures, and frequent cloud cover. These conditions support steady plant growth and allow for consistent development of leaf material suitable for wulong production.
The terrain consists of gently sloping hills with well-drained soils rich in organic matter and minerals. These soils provide a balanced nutrient base, enabling the Jin Xuan cultivar to develop its characteristic smooth and creamy structure without excessive vigor. The moderate elevation contributes to a slightly faster growth cycle compared to high-mountain regions, resulting in leaves with both softness and sufficient structural strength. Microclimate plays an important role, with stable humidity, diffused sunlight, and consistent air circulation regulating plant metabolism. This results in a balanced composition of amino acids and polyphenols, forming a foundation for both sweetness and gentle structure. The leaves produced under these conditions are well suited for oxidation and long-term aging.
Another important aspect is the interaction between terroir and the Lao Cha Wang aging method. The composition of leaves grown in these regions allows them to withstand repeated roasting and extended storage, gradually developing depth and integration. This ensures that the final tea expresses both the regional character of Taiwan and the maturity achieved through traditional aging practices.
ORGANOLEPTICS
The dry leaf is tightly rolled into compact pellets, showing deep brown to dark olive tones with a matte surface, reflecting long-term aging and repeated roasting. The aroma of the dry leaves is warm and mature, with notes of roasted nuts, cocoa, dried fruit, and a soft woody nuance. In a preheated teapot, the leaves begin to open gradually from the first infusion, releasing a deep and layered aromatic profile where roasted and caramelized tones are supported by a subtle residual creamy sweetness characteristic of Jin Xuan. As the infusion develops, the aroma becomes more integrated, combining warm grain notes with a smooth, slightly milky and aged depth.
The aroma of the liquor is rich and rounded, with a harmonious combination of roasted, nutty, and lightly sweet notes. The taste is smooth and full, with a medium to full body and a soft, slightly viscous texture. A deep natural sweetness forms the core of the profile, supported by notes of dried fruit, cocoa, light wood, and a very mild, well-integrated astringency. The Lao Cha Wang aging is reflected in the stability and integration of the flavor, offering depth without heaviness. The aftertaste is long and warming, with a persistent sweetness and a subtle creamy-woody finish. In the empty cup after drinking, a delicate roasted and slightly sweet aroma remains, leaving a calm and refined final impression.
2009 Lao Cha Wang is an aged wulong tea from Taiwan, produced using the Jin Xuan cultivar, also known as TTES #12. This cultivar is known for its naturally smooth structure and soft, creamy base, which provides an excellent foundation for long-term aging. Over time, the tea evolves from its original fresh and milky character into a deeper and more integrated expression.
The production follows the traditional Taiwanese wulong method, including withering, shaking, partial oxidation, fixation, rolling, and drying. After initial processing, the tea undergoes the Lao Cha Wang aging approach, involving controlled storage and repeated roasting cycles over many years. This gradual process stabilizes the leaf and allows for continuous transformation, developing complexity and depth.
2009 Lao Cha Wang occupies a distinctive position within the wulong category as a mature and carefully refined tea. It is valued for its smooth texture, balance, and the harmony between the original qualities of the Jin Xuan cultivar and the depth achieved through aging. The tea reflects both traditional craftsmanship and the long-term evolution of its character.
TERROIR
2009 Lao Cha Wang originates from the mountainous tea-growing regions of Taiwan, where Jin Xuan (TTES #12) is widely cultivated at low to mid elevations. The environment is characterized by a humid subtropical climate, with abundant rainfall, moderate temperatures, and frequent cloud cover. These conditions support steady plant growth and allow for consistent development of leaf material suitable for wulong production.
The terrain consists of gently sloping hills with well-drained soils rich in organic matter and minerals. These soils provide a balanced nutrient base, enabling the Jin Xuan cultivar to develop its characteristic smooth and creamy structure without excessive vigor. The moderate elevation contributes to a slightly faster growth cycle compared to high-mountain regions, resulting in leaves with both softness and sufficient structural strength. Microclimate plays an important role, with stable humidity, diffused sunlight, and consistent air circulation regulating plant metabolism. This results in a balanced composition of amino acids and polyphenols, forming a foundation for both sweetness and gentle structure. The leaves produced under these conditions are well suited for oxidation and long-term aging.
Another important aspect is the interaction between terroir and the Lao Cha Wang aging method. The composition of leaves grown in these regions allows them to withstand repeated roasting and extended storage, gradually developing depth and integration. This ensures that the final tea expresses both the regional character of Taiwan and the maturity achieved through traditional aging practices.
ORGANOLEPTICS
The dry leaf is tightly rolled into compact pellets, showing deep brown to dark olive tones with a matte surface, reflecting long-term aging and repeated roasting. The aroma of the dry leaves is warm and mature, with notes of roasted nuts, cocoa, dried fruit, and a soft woody nuance. In a preheated teapot, the leaves begin to open gradually from the first infusion, releasing a deep and layered aromatic profile where roasted and caramelized tones are supported by a subtle residual creamy sweetness characteristic of Jin Xuan. As the infusion develops, the aroma becomes more integrated, combining warm grain notes with a smooth, slightly milky and aged depth.
The aroma of the liquor is rich and rounded, with a harmonious combination of roasted, nutty, and lightly sweet notes. The taste is smooth and full, with a medium to full body and a soft, slightly viscous texture. A deep natural sweetness forms the core of the profile, supported by notes of dried fruit, cocoa, light wood, and a very mild, well-integrated astringency. The Lao Cha Wang aging is reflected in the stability and integration of the flavor, offering depth without heaviness. The aftertaste is long and warming, with a persistent sweetness and a subtle creamy-woody finish. In the empty cup after drinking, a delicate roasted and slightly sweet aroma remains, leaving a calm and refined final impression.
WULONG
Explore more Wulong Teas from AN SHIM TEA Collection.