Laos Sheng Pu’er Tea Cake

Origin: Phousan Tea Mountain, Xiengkuong, Laos 
Cultivar: Indigenous assamica broad-leaf 
Harvest: First spring pick 2022 
Elevation: 1200-1400m 

Our 2022 round cake pressing of the first picked, early spring tea is fresh and vigorous with floral, honey and distinctive resinous and fermented fruit aromas. One year of resting and it is already showing its potential as one of our favorite tea terroirs. The aftertaste carries a long-lasting, mouthwatering sweetness and refreshing energy. The delicate floral aromas give way to an emerging pungency, stimulating strength and minerality that builds up in the subsequent brews. The tea is pressed a bit hard, so it comes out slowly and elegantly over the course of many infusions. A session with this tea is really energizing and lively—the aftertaste and Cha Qi energy keeps giving. It is a bit romantic if not metaphysical to note that the energy of the forest and ancient tree tea roots really provides something different and special through this tea.

Chip the cake 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.