Laos Sheng Pu’er Tea Cake Vintage 2022
Garden Direct Pu’er Tea
Laos Sheng Pu’er Tea Cake Vintage 2022 icon
Laos Sheng Pu’er Tea Cake Vintage 2022
Laos Sheng Pu’er Tea Cake Vintage 2022
Laos Sheng Pu’er Tea Cake Vintage 2022
Laos Sheng Pu’er Tea Cake Vintage 2022

Laos Sheng Pu’er Tea Cake Vintage 2022

A session with this tea is really energizing and lively—the aftertaste and Cha Qi energy keeps giving.
About 45 Cups of Tea
Qty:

Wild orchid, tree sap, vibrant energy, fermented jackfruit and pure terroir

About This Tea

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 provide something different and special through this tea.

Ingredients

Sheng Pu’er tea

Origin

Phousan Tea Mountain, Xiengkuong, Laos

Cultivar

Indigenous assamica broad-leaf

Harvest

First spring pick 2022

Elevation

1200-1400 meters

Preparation
  • Imperial
  • Metric
Traditional Tea Preparation

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.

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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