Laos Sheng Pu’er Tea Brick Vintage 2022
Garden Direct Pu'er Tea
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Laos Sheng Pu’er Tea Brick Vintage 2022
Laos Sheng Pu’er Tea Brick Vintage 2022
Laos Sheng Pu’er Tea Brick Vintage 2022

Our 2022 rectangle brick pressing of the mid-spring harvest is complex and floral with notes of tree sap and fragrant resin.


About 45 Cups of Tea

Qty:

Fermented tropical fruits, aromatic

tree resin, wild orchid and pure terroir

About this tea

Our 2022 rectangle brick pressing of the mid-spring harvest is complex and floral with notes of tree sap and fragrant resin. The sweetness of honey and fermented fruit aromas are balanced with pure essence of dew and minerals of the earth. One year of resting and it is already showing its potential as one of our favorite tea terroirs. The aftertaste carries a mouthwatering sweetness and refreshing energy. The fermented fruity aromas give way to an emerging pungency, stimulating strength and minerality that builds up in the subsequent brews. The brick tea is pressed from withered and hand-rolled long buds and sweet stems, so the sweetness and mineral taste comes out slowly and elegantly over the course of many infusions. A session with this tea is really refreshing. The Cha Qi energy keeps giving long after the teacups are dry. It is a bit romantic if not metaphysical to note that the energy of the forest and ancient tree tea roots transmits something different and special through the embrace of this tea.

Ingredients

Pu'er tea

Origin

Phousan Tea Mountain, Xiengkuong, Laos

Cultivar

Indigenous assamica broad-leaf

Harvest

March - June

Elevation

1200 - 1400 meters

Preparation
  • Imperial
  • Metric
Traditional Tea Preparation

Chip the brick carefully with a pick or Pu’er dagger.

Add 7g-9g to a gaiwan or gongfu teapot (per 150ml-200ml).

Use 212°F boiling water.

Briefly rinse leaves for 5-10 seconds. Decant and discard this rinse infusion.

Proceed to infuse the tea using boiling water. Enjoy each infusion individually and savor the flavors of each round.

Decant 1st, 2nd, 3rd and 4th infusions after 20 seconds. The tea infuses fast and gives out its strength in the beginning of the session. Brew the tea several times until the taste weakens.

Increase the infusion time to your taste preference after you become familiar with the tea. The bitterness, strength, power and Qi forces will come out in the later brews with increased infusion time.

Phousan Tea Mountain background map mobile

Origin

Phousan Tea Mountain

Xiengkuong, Laos

Laos is home to a variety of tea regions and tea tree cultivars and one of the key growing regions for the Pu’er tea market, producing the sun-dried green tea base for making Pu’er (shaiqing mao cha). With an abundance of ancient cultivated and abandoned old growth tea areas to explore, Laos has so much potential for ecologically cultivated and organic premium teas. We are excited to help bring awareness of the un-blended, single origin uniqueness and the provenance of this region.

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