LAO CHA WANG
OLD TEA KING
WULONG
★ PESTICIDE-FREE
Mingjian, Nantau, Taiwan
This Lao Cha Wang from the Jin Xuan cultivar, produced in 2009, represents the mature expression of Taiwanese aged wulong, shaped by time, careful storage, and restrained re-roasting. It is a tea that reflects both varietal softness and the depth that only long aging can bring. MORE
AROMA
Smoky, chcolate
TASTE
Woody, mineral, caramel
CULTIVAR: Jin Xuan (TTES #12)
HARVEST: Spring, 2009
WULONG
★ PESTICIDE-FREE
Mingjian, Nantau, Taiwan
This Lao Cha Wang from the Jin Xuan cultivar, produced in 2009, represents the mature expression of Taiwanese aged wulong, shaped by time, careful storage, and restrained re-roasting. It is a tea that reflects both varietal softness and the depth that only long aging can bring. MORE
AROMA
Smoky, chcolate
TASTE
Woody, mineral, caramel
CULTIVAR: Jin Xuan (TTES #12)
HARVEST: Spring, 2009
According to Chinese traditional medicine, Wulong reduces heat, revitalises the body, and has a harmonising effect. Wulong strengthens the immune system, regulates blood sugar levels, promotes proper digestion, lowers cholesterol levels, prevents the development of cancer cells, lowers stress, and improves mental health.
Learn more about the BIOCHEMISTRY OF A TEA LEAF
EASTERN (GONGFU CHA) ★
Temperature: 90-99 °C
Amount: 5-7 grams per 120 ml of water
Steeping: 10-30 sec x 7+
WESTERN (INFUSION)
Temperature: 95 °C
Amount: 2-3 grams per 250 ml of water
Steeping: 1-2 min x 2
Learn more about TEA BREWING METHODS
Tea absorbs surrounding aromas and moisture 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!
*When properly stored, this tea gets better with time!
BEST BEFORE: 2 years since production date!
*When properly stored, this tea gets better with time!
Learn more ABOUT TEA STORAGE
LAO CHA WANG 2009
ABOUT
This tea was crafted from Jin Xuan, a cultivar known for its natural roundness and gentle dairy-like softness, and intentionally selected for aging due to its stable structure and ability to evolve harmoniously over time. Produced in 2009 and aged under controlled Taiwanese conditions, the tea underwent gradual transformation rather than aggressive intervention, allowing oxidation, residual enzymes, and slow roasting cycles to integrate naturally. In the context of Taiwanese tradition, the name Lao Cha Wang here refers not to old trees but to the authority and completeness achieved through long maturation, positioning this tea as a reference example of aged Jin Xuan wulong.
Jin Xuan, also known as TTES #12, is a cultivar that originated in Taiwan in the early 1980s and is celebrated for its 'milky note'. This tea, an authentic 'milky oolong' crafted in 1996, has been carefully stored and aged, following traditional methods to develop a noble character and taste, a testament to its heritage and authenticity.
ORIGIN
Mingjian is one of the most historically important tea-producing areas of Nantou County, located in the geographical heart of Taiwan. The region sits at moderate elevations and is characterized by fertile alluvial soils, stable humidity, and a warm, well-ventilated climate that supports consistent leaf development and long harvesting seasons. Mingjian became especially significant during the second half of the twentieth century, when it emerged as a center for cultivar research, tea experimentation, and technically precise production, laying the foundation for many modern Taiwanese wulong styles.
Thanks to its relatively gentle terrain and accessible infrastructure, Mingjian developed strong ties between farmers, processors, and tea research institutions, which encouraged a deep understanding of cultivar behavior, oxidation control, and roasting techniques. Cultivars such as Jin Xuan found particularly suitable conditions here, expressing round structure, natural sweetness, and stability that makes them well suited not only for fresh teas but also for long-term aging. Teas from Mingjian are valued less for dramatic mountain sharpness and more for balance, clarity, and structural integrity, qualities that allow them to evolve gracefully over time and make the region especially respected among producers focused on aged Taiwanese wulong traditions.
ORGANOLEPTICS
The dry leaf presents dark brown to chestnut tones with a soft, clean aroma carrying notes of dried wood, warm grain, and subtle sweetness. Once warmed, the fragrance deepens into impressions of baked apple, caramelized sugar, old paper, and gentle roasted nuts. The infusion is clear and amber with copper highlights, releasing aromas of dried fruit, light spice, and aged wood. The taste is smooth, rounded, and layered, with a silky texture, restrained sweetness, low acidity, and a calm roasted backbone that supports notes of dates, toasted grain, and soft mineral warmth. The aftertaste is long, clean, and comforting, leaving a sense of balance, warmth, and quiet depth rather than intensity.
GASTRONOMY
In gastronomy, this aged Jin Xuan wulong pairs especially well with calm, mature flavors that respect its softness and depth. It works beautifully alongside nut-based desserts, baked apples, light caramel pastries, aged cheeses with low sharpness, and warm grain dishes. It can also accompany contemplative tea moments without food, serving as a slow, grounding tea suited for evening sessions, reflective settings, and experienced tea lovers seeking depth rather than brightness.
This tea was crafted from Jin Xuan, a cultivar known for its natural roundness and gentle dairy-like softness, and intentionally selected for aging due to its stable structure and ability to evolve harmoniously over time. Produced in 2009 and aged under controlled Taiwanese conditions, the tea underwent gradual transformation rather than aggressive intervention, allowing oxidation, residual enzymes, and slow roasting cycles to integrate naturally. In the context of Taiwanese tradition, the name Lao Cha Wang here refers not to old trees but to the authority and completeness achieved through long maturation, positioning this tea as a reference example of aged Jin Xuan wulong.
Jin Xuan, also known as TTES #12, is a cultivar that originated in Taiwan in the early 1980s and is celebrated for its 'milky note'. This tea, an authentic 'milky oolong' crafted in 1996, has been carefully stored and aged, following traditional methods to develop a noble character and taste, a testament to its heritage and authenticity.
ORIGIN
Mingjian is one of the most historically important tea-producing areas of Nantou County, located in the geographical heart of Taiwan. The region sits at moderate elevations and is characterized by fertile alluvial soils, stable humidity, and a warm, well-ventilated climate that supports consistent leaf development and long harvesting seasons. Mingjian became especially significant during the second half of the twentieth century, when it emerged as a center for cultivar research, tea experimentation, and technically precise production, laying the foundation for many modern Taiwanese wulong styles.
Thanks to its relatively gentle terrain and accessible infrastructure, Mingjian developed strong ties between farmers, processors, and tea research institutions, which encouraged a deep understanding of cultivar behavior, oxidation control, and roasting techniques. Cultivars such as Jin Xuan found particularly suitable conditions here, expressing round structure, natural sweetness, and stability that makes them well suited not only for fresh teas but also for long-term aging. Teas from Mingjian are valued less for dramatic mountain sharpness and more for balance, clarity, and structural integrity, qualities that allow them to evolve gracefully over time and make the region especially respected among producers focused on aged Taiwanese wulong traditions.
ORGANOLEPTICS
The dry leaf presents dark brown to chestnut tones with a soft, clean aroma carrying notes of dried wood, warm grain, and subtle sweetness. Once warmed, the fragrance deepens into impressions of baked apple, caramelized sugar, old paper, and gentle roasted nuts. The infusion is clear and amber with copper highlights, releasing aromas of dried fruit, light spice, and aged wood. The taste is smooth, rounded, and layered, with a silky texture, restrained sweetness, low acidity, and a calm roasted backbone that supports notes of dates, toasted grain, and soft mineral warmth. The aftertaste is long, clean, and comforting, leaving a sense of balance, warmth, and quiet depth rather than intensity.
GASTRONOMY
In gastronomy, this aged Jin Xuan wulong pairs especially well with calm, mature flavors that respect its softness and depth. It works beautifully alongside nut-based desserts, baked apples, light caramel pastries, aged cheeses with low sharpness, and warm grain dishes. It can also accompany contemplative tea moments without food, serving as a slow, grounding tea suited for evening sessions, reflective settings, and experienced tea lovers seeking depth rather than brightness.
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