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Surprising tea.

It is sold in China as a tea from “tall end of Yiwu” which is only partially truth because the garden is located just around Chinese border, but on the Laos territory.

But in the past… it was Yiwu… what you can see by looking at the trees. They are the same like Yiwu trees, with many trunks made by cutting them back in the past.

Garden is more than 200 years old and it’s almost unmanaged (yearly cutting the grass and pruning).

Taste profile reminds me some Lao Man E teas, with very nice and balanced “groovy, electric bitterness” and balanced taste full of notes of bitter pomelo or grapefruit.

Good, bright and vivid tea.

Origin: Laos, but just less than fe kilometers from Yiwu border near areas Tong Qing He and Mang She Qing.

Harvest: 30.03.2024

Tea vartietal: Camellia Sinensis var. Assamica

Tea trees age: more than 200 years. Trees were cut back in the past so now they have many trunks. They look like typical old trees in Yiwu area. 

Description

Temperature of water and amount of leaves: 100 C 5-7g/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

Weight

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

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