Only 100 cakes pressed. Our first shou (or shu) tea cake is sourced from the beautiful misty mountains of Tây Côn Lĩnh, Vietnam, at 1500–2000 meters above sea level.
Vietnamese tea farmer Lau comes from a family of tea farmers, most of whom live and work in Fujian, China, where they first learned their techniques. Lau lives in the mountains for easy access to ancient tea trees and ginseng. Similar to our team at PARU, he is passionate about resourcefulness and experimentation, which often results in new ways to enjoy traditional teas.
Material: ancient tree (Shan Tuyết); 1 bud and three leaves
Origin: Tây Côn Lĩnh, Hà Giang Province, Vietnam
Harvest Date: March 2021
Tasting notes: camphor, ginseng, wood
Ingredient(s): fermented tea
- tea cake (357 g, approx. 60+ servings)
- sample pouch (50 g, approx. 10 servings)
- Daily Gaiwan or Yixing Teapot
- Glass Fairness Cup (Gong Dao Bei)
- Copper Tea Strainer
- Tea Tray
- Rosewood Tea Knife
How to Brew
Gongfu Style: Add 4–5 grams of leaves per 6 ounces of heated water (90°C) to gaiwan or yixing teapot. After a brief rinse, steep for 5 – 15 seconds (up to 1 min for following steeps).
Teapot: Add 5 grams of leaves per 6 ounces of heated water (100°C). After a brief rinse, steep for up to 2 minutes.
I purchased the 2021 Wild Shou and have throughly enjoyed it! I used their daily gaiwan to steep the tea and on first rinse a rich, caramel color emerged. I knew this tea would bring a lot to the session. I did several steeps, playing with the duration (10 sec, 30 sec, 60 sec). The shorter steeps showed off a pleasing burnt caramel flavor, while longer steeps showed a beautiful "soy sauce" color and bitter, earthy flavor. I think this tea is great if you're new pu'er cakes (like me) and want to explore it more. Absolutely great tea!