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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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”.