Time softens yancha's fire into dark fruit and jujube, and mineral edges round into herbal warmth. Lao yan cha: the endpoint of a category already built on slow charcoal work.
Tasting Notes
What do you taste?
Origin
Plant
Typically Shui Xian or Rou Gui (age best due to leaf structure)
Land
200-600m
Craft
Originally spring, aged 5-20+ years harvest. Semi-oxidized (50-70%), heavy charcoal roast initially, cellared 5-20+ years with occasional re-firing.
From the tea table
Been drinking this one? Share what you noticed.