The smoothest from all our 2021 line-up.

Natural garden surrounded by forest with mostly Gushu trees but also younger big trees called Dashu. All picked together. Soft, creamy, elegant with amazing aftertaste coating the tongue and palate for really long time. Quite dark leaves. Aroma of good quality boiled rice.

Origin: Ai Lao Shan,  Yunnan, China.

Harvest: April 2021

Tea vartietal: Camellia Sinensis var. Assamica

Tea trees age: from bigger trees with thick trunks dashu (around 50-70 years) to ancient gushu trees. All picked together. 



Temperature of water and amount of leaves: 100 C 7g/100ml.
Suggested brewing method: Yixing clay teapot or gaiwan of low capacity. First, you should pre-heat empty teapot/gaiwan and tea cups with boiling water. When the teapot is warmed, then you put the tea leaves in. After smelling hot and dry leaves in the pot, rinse the tea for 5-10 seconds using boiling water and afterwards pour out all the water from your pot. The process of rinsing tea leaves is often defined as a waking the tea and is very important for quality of next brewings. Main aim of waking the tea is to remove caffeine and eventual pollution from old tea aged for many years. First drinkable infusion should be very short- not more than 10-15 second. We suggest to increase brewing time for 5-10 seconds in each next brewing.

Additional information


14g, 200g cake, 30 g, 50 g, 100 g


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