This tea is said to have been drunk for 1500 years, which would date
it to the sixth century. It is named for the town of Gulao (meaning
very old) southwest of Guangzhou in Guangdong Province.
Everything about this unusual green tea suggests its ancient origin
- its brew of bright brownish red color, its slightly burnt flavor
with a sweet aftertaste. It is available on the market in China but,
carried abroad by people from Guangdong, is more popular in Hong
Kong, Macao, and Australia.
Gulao Town located in the Pearl River delta southwest of
Guangzhou. There, in a low area between two mountains, the weather
is warm and misty the year round - fine for tea growing.
After the
leaves are plucked they are made into crude tea in the usual way
through sun drying, firing, and rolling. Then they are given ten
turns in a rolling drum heated to about 570 oF (300
oC). It's a tricky business to impart its burnt taste without
scorching the leaves. They are done when they can be easily kneaded
into a powder.
