A new style of producing a classic Sichuan Tisane. Flowers and citrus oil combine with cookies.
Lao Ying Cha is a no-caffeine tisane made from pickings of the Mao Bao Pi Zhang (Litsea coreana var. lanuginosa) trees growing in Sichuan.
This tree is a relative of the laurel and camphor trees and is very aromatic with camphor, mint, magnolia bark and other essential oils.
Lao Ying Cha is also known as Eagle or Hawk tea.
There are a few proposed reasons for this name:
- The trees grow very tall (over 100ft), making it suitable for eagles and hawks to nest there
- The aromatics of the tree deter snakes, making it safe for eagles and hawks to protect their eggs there
- Sichuan folklore tell stories of eagles coming to eat the buds of this tree and assumed it was for its medicinal properties
- The ancient way of making the tisane using a scalding and drying method may have been called Lao Yin 老荫 (scald dry) which sounds like Lao Ying 老鹰 (eagle).
The tisane is widely consumed in Sichuan and is considered the perfect drink to help cool the body in the summer heat or after eating Sichuan's chilli-laden dishes. It is also valued to help digestion.
Analysis of the tisane shows that it is rich in selenium, zinc, iron, chromium, hyperin, quercetin, astragalin and essential oils.
Studies have indicated that Eagle tisane may protect the liver and aid in ipid metabolism.
But I drink it for taste!
The standard way of producing Lao ying Cha is similar to a green tea. It is withered then fired at low temperature, rolled and baked twice. The resulting tisane is nice but a little too light and green for my preferences.
Recently producers in Sichuan have begun fermenting the tisane like a Black tea.
The leaves are picked, withered and rolled before being left in a warm and humid room to oxidise. Once ready the tea is fired and baked.
This oxidation/fermentation adds so much sweet complexity to the drink.
On the nose I get a lot of white chryanthemum and lemonade (like sniffing a can of 7up). There is lemon balm and a touch of magnolia flowers too.
There is also a lovely baked cookie note to bring warmth and fudgy indulgence.
The taste is similarly bright and floral with lime oil and chrysathemum atop baked oranges and a touch of chocolate.
Body sensation is cooling and fresh but also satisfying and settling.
