Old King Tea Lao Cha Wang

Lao Cha Wang, literally translated as “King of Old Tea,” is a style of aged oolong carefully stored and periodically re-roasted to mature over time. Rather than a single cultivar, this name refers to a traditional aging approach that transforms oolong into a deeper, warmer, and more rounded tea — calm, expressive, and quietly powerful.

Origin & Material

Origin: China
Tea Type: Aged oolong
Style: Lao Cha Wang (traditional aging and re-roasting)
Base Tea: Varies (e.g. Tie Guan Yin, Dong Ding, and other oolongs)
Processing: Long-term storage with periodic gentle re-roasting

Taste & Character

As oolong ages, its youthful green and floral notes fade, giving way to deeper, more grounded tones:

• Roasted grain, nuts, and bread crust
• Dried fruits, caramel, and soft wood
• Gentle sweetness with a rounded, smooth body
• Warm, steady aftertaste without sharp edges

The profile is calm and mature, designed for slow and attentive drinking.

Why It’s Special

• Represents a style, not a single tea cultivar.
• Carefully maintained aging prevents moisture and preserves clarity.
• Re-roasting helps the tea mature gracefully over time.
• Offers depth and warmth without heaviness.
• Favored by experienced tea drinkers for its stability and balance.

Brewing Recommendations

• 5–7 g per 100 ml
• Water: 90–98 °C
• Short infusions: 5–10 seconds, gradually increasing
• 6–10 infusions depending on the tea

Aged oolongs generally enjoy hotter water than green or lightly oxidized oolongs. If the tea is strongly roasted, begin at the lower end of the temperature range to avoid bitterness.