Lao Tangbei Bai Ya Qilan, 2015
Dry Leaf
Small, dense, irregular nuggets of dark brown to nearly black tones, shaped by repeated roasting and aging. The leaves are compact and slightly coarse in appearance, with a deep, evolved aroma—roasted, woody, and mineral, with notes of dried herbs, cocoa, and a subtle medicinal sweetness.
Infusion
The liquor is clear and steady, showing a deep amber to dark reddish-brown hue.
The bouquet is mature and complex, built around notes of roasted wood, charcoal warmth, dried fruits, and herbal depth. Layers of cocoa, toasted nuts, and a soft mineral backbone emerge gradually, reflecting both age and careful re-roasting.
The taste is deep, grounding, and structured. Roasted notes lead, supported by a dry mineral edge and a gentle returning sweetness. The texture is thick and warming, with a long, dry-sweet finish and a lingering aftertaste.
Brewing Method
Use water at 95–100°C (203–212°F). Brew in a gaiwan or Yixing teapot.
Recommended ratio: 5–7 g per 100 ml of water.
Rinse briefly, then start with short infusions of 10–15 seconds, increasing gradually.
Yields 8–10 infusions.
Storage & Tanbei Process
This tea has undergone traditional tanbei (charcoal re-roasting) during its storage period. Rather than passive aging, the tea was periodically re-fired over charcoal to stabilize the leaf, remove excess moisture, and refine its aromatic profile. This process deepens the roast character, enhances clarity, and preserves the tea over time, resulting in a more structured, warm, and enduring profile.
Overall Impression
Aged and carefully maintained through tanbei—this is a tea of depth and discipline. Less about freshness, more about transformation, control, and time.
Effect
Grounding, warming, and deeply centering.