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Our Lao Cha - Aged Tea

"Lao Cha" is a term used in the world of tea to refer to "aged tea." Unlike fresh tea that is consumed soon after production, Lao Cha has been allowed to age, often improving in flavor over time. This process can make the tea smoother and can develop complex flavors that aren't present in younger teas. Aging tea is a traditional practice in countries like China, where teas such as Pu-erh are famous for their aging potential. These aged teas are often valued for their depth of flavor and are enjoyed by tea enthusiasts who appreciate their unique characteristics.

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Zi Tian Purple Sky, recipe 7532 (1995), aged sheng puer

Jipin Yue Chen Yue Xiang Bing Cha (2004), aged sheng puer

Yiwu Ye Sheng Qiao Mu Sheng Cha, 2005, 年易武保護, 330 g

Yiwu Ye Sheng Qiao Mu Sheng Cha, 2005

Menghai Gushu Sheng Cha (2004), aged sheng puer

Chan Cha Yi Wei (2005), aged sheng puer

Mengku Yuanshi Sheng Cha (2005), aged sheng puer

Dashueshan Ye Sheng Zi Ya (2003)

Yiwu Zheng Shan Ye Sheng Cha (2000), aged sheng puer

Lan Yin Te Bing (Iron press, 1997), aged sheng puer

Menghai recipe 8582 (1994) aged sheng puer

€3.612,50 / 50g

Huang Yin Qinbing (Zhong cha, 1997), 360 g

Ye Sheng Da Ye Bing N2 (Hand pressed in 2003), aged sheng puer

Ye Sheng Da Ye Bing N1 (hand pressed in 2003), 340 g

Yao Yun Shu Cha (Menghai, 1995, Taiwanese storage), 25g

Fujian aged oolong Qilan tea, 2008, 50g.

Fujian aged oolong Qilan tea, 2006, 50g

Charcoal baked aged Qilan Oolong from Zhangzhou, 2004, 50g

Pinglin Wuyi Lao Cha (1970's)

€176,50 / 50g

Guoxiang Wenshan Baozhuang Laocha (1970's) 25 g

Jie Zheng Sheng Cha Bing (2007)

Dian Sheng Pu'er Cha Bing (2005)

Menghai Chen Cang Sheng Puer (2007), aged sheng puer

MEI ZHAN LAO CHA (2009) Aged Tea

BULANG DA SHU SHU CHA (2017)

Zaochen Xiang Banshu Zhuan (1995), aged shu puer

In China, Lao Cha (aged teas) are treated as collectibles, an object of pride for a true "tea man", gourmet and connoisseur. Collectors of aged teas are especially numerous in Taiwan, which has an official Community in which they are united. This community produces catalogues, holds auctions and competitions.

There are no clear boundaries beyond which "Lao" begins. The maturation of tea is influenced by many nuances: the characteristics of the raw materials, the type of tea, the place of its growth and storage conditions. Under favourable circumstances, after a mere three years of ripening, the tea can already fall into the aged category. This mainly applies to white varieties, sheng puerh and those oolongs that are kept warm on charcoal during the ripening period.

More information about aged teas, their varieties and methods of storage can be found in our videos: “Aging puerh tea in Europe and China”, and “Fujian old black tea”.