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Ching Yuen Cha – Tea of 250 Year Old Man
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A special Luk On tea, ageing in the presence of a range of Chinese herbs according to the recipe of Li Ching-Yuen, which give the tea its specific properties in connection not only with the beneficial gastrointestinal effects we expect from this tea. The tea produces a rich, dark, powerful infusion with an earthy aroma and taste with coffee sub-tones, all wrapped in a very refined sweet floral aroma.
Li Ching-Yuen was born in 1678 in the town of se Chyi Jiang Hsien in the Chinese Szechuan province, and died in 1928 at the age of 250 years. Li was a herbalist with extensive experience in the field of Chi Kung. In 1927 he was visited by general Yang Sen, who after his death compiled the photographic publication "A Factual Account of the 250 Year-Old Good-Luck Man" (Er Bae Wuu Shyr Suey Ren Ruey Shyr Jih), which provides evidence not only of the length but also of the style of his life. The reference to Li Ching Yuen is evidence for contemporary generations that a man can live without health problems for over 200 years provided that he knows how. |
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| Luk On (Liu An) tea originates from the district of the same name in the Chinese province of An Hui. This is a fully to several times oxidised tea, which could be compared to Pu-erh teas, nevertheless the initial tea plant is different for each type. Like Pu-erh, after harvesting, oxidisation and other elements of the production process, Luk On is left to age, and again it applies that in general the older the tea, the better the taste, the more expensive the tea and the greater its properties in terms of human health. Its primary medicinal effects are support for digestion, cleaning of the digestion system and reducing blood cholesterol. This tea is popular mainly in Hong Kong and the surrounding area, where it is sought out above all by older people. With regards to its above properties, it is suitable for drinking after meals. The tea is stored in hermetically sealed containers, like the great majority of all types of tea. |
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| Prepare tested water for the tea infusion with which you have experience, or use ordinary tap water which has been left standing for a sufficient period, preferably overnight, ideally rid of chlorine. Rinse the teapot and cups with hot water. Use approx. 2g of tea leaves (1-2 teaspoons) for each 150ml of infusion or to taste. Brew the necessary quantity of tea in hot water at a temperature of 100°C (immediately after boiling) for a period of 1 minute for the first and second infusions. With further infusions progressively extend the brewing time. |
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| 5 points |
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9 | (75%) |
| 4 points |
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3 | (25%) |
| 3 points |
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0 | (0%) |
| 2 points |
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| 1 point |
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0 | (0%) |
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| 4.75 |
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| rated by 12 customers |
| 5 comments |
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| Jan D., Nový Jičín, Czech Republic |
4/28/2010 3:44 PM |
5 points |
| Vynikající čaj... Chuť se rozvine a rozleje v ustéch. Na začátku chuť jako typický ,,Pu-erh. Na konci čeká překvapení s květinovým a bylinným tónem.. Opravdu jsem byl velice mile překvapen.
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| Kvetoslava J., Brno, Czech Republic |
1/12/2009 2:20 PM |
5 points |
| vynikajuci caj, ranna davka extazie,ktora vydrzi cely den :)
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| Radovan L., Uh. Hradiště-Jarošov, Czech Republic |
10/23/2007 6:21 PM |
5 points |
| Osvědčil se mi tento postup:
Vrchovatá odměrka na čaj (zhruba 1 kávová lžička + trošku) na ¼ l vody, voda 90 º C, 4 nálevy po 20 s., 20 s., 5 min., 20 min.
Šlo by i víc, ale toto je solidní kompromis mezi vylouhováním do poslední kapky a chutí a barvou nálevů.
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| Radovan L., Uh. Hradiště-Jarošov, Czech Republic |
10/23/2007 6:11 PM |
5 points |
| Vynikající čaj. Taková jemná alternativa k mnohdy hutným Pu Erhům.
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| Karel V., Hradec Králové, Czech Republic |
9/18/2007 1:37 PM |
4 points |
| Dobrý čaj, chutí prakticky totožný s Pu Erh-em, až na znatelně jemnější chuť (což ho posouvá o stupeň výše než je dobrá sorta Pu Erh-u), rozhodně stojí za vyzkoušení
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