Origin: Phousan Tea Mountain, Xiengkuong, Laos Cultivar: Indigenous Assamica Broad-leaf Elevation: 1200-1400 meters elevation Harvest: First Spring Pick 2021
Laos is home to a variety of tea regions and tea tree cultivars, with an abundance of ancient cultivated and abandoned old growth tea areas to explore. Laos has historically cited a connection to the Pu’er tea market and the Ancient Tea & Horse Road that connected Southeast Asia to the traditional Silk Road trade routes that traverse Tibet, Bhutan and Central Asia. Laos is one of the key growing regions for the Pu’er tea market and has so much potential for ecologically cultivated and organic premium teas.
The 2021 Laos Raw Tea Cake has a slight sweetness and pleasant corn silk aroma in the first infusions with a stimulating amino acid taste sensation. The spring character from the 1st flush of the March mao cha is fresh and vigorous with lively floral aromas. It carries bittersweetness and delicate aroma of chamomile and alpine flowers at the start. An emerging pungency, stimulating strength and minerality builds with the subsequent brews. A session with this tea is really energizing and lively—the aftertaste and energy keeps giving.
Origin
Phousan Tea Mountain, Xiengkuong, Laos
Description
Origin: Phousan Tea Mountain, Xiengkuong, Laos Cultivar: Indigenous Assamica Broad-leaf Elevation: 1200-1400 meters elevation Harvest: First Spring Pick 2021
Laos is home to a variety of tea regions and tea tree cultivars, with an abundance of ancient cultivated and abandoned old growth tea areas to explore. Laos has historically cited a connection to the Pu’er tea market and the Ancient Tea & Horse Road that connected Southeast Asia to the traditional Silk Road trade routes that traverse Tibet, Bhutan and Central Asia. Laos is one of the key growing regions for the Pu’er tea market and has so much potential for ecologically cultivated and organic premium teas.
The 2021 Laos Raw Tea Cake has a slight sweetness and pleasant corn silk aroma in the first infusions with a stimulating amino acid taste sensation. The spring character from the 1st flush of the March mao cha is fresh and vigorous with lively floral aromas. It carries bittersweetness and delicate aroma of chamomile and alpine flowers at the start. An emerging pungency, stimulating strength and minerality builds with the subsequent brews. A session with this tea is really energizing and lively—the aftertaste and energy keeps giving.
Tasting Notes
slight sweetness and pleasant corn silk aroma in the first infusions with a stimulating amino acid taste sensation
Ingredients
Sun-dried green tea
Traditional Preparation
Add 8g tea leaves to a Gaiwan or Gongfu Teapot (per 150ml)
Use 200°F water
Briefly rinse leaves. Decant and discard this infusion.
Add water and infuse 1st brew for 45 seconds to 1 min
Repeat for another 10+ infusions. Increase the steeping time by 5-10 seconds with each additional infusion.
