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.
Origin: Tây Côn Lĩnh, Hà Giang Province, Vietnam
Material: ancient tree (Shan Tuyết)
- Harvest date: Fall 2022
Tasting notes: citrus, woodsy
Ingredients: fermented tea, dried tangerine peel
- Set of 3 (12–17 g per globe)
How to Brew
Gongfu Style: Add globe to gaiwan. After a brief rinse, steep for 30 seconds to 1 minute in 100°C spring or filtered water. If using a smaller vessel, use approximately 1 tsp leaves with bits of outer tangerine in 6 ounces of heated water.
Teapot: Add 1 tsp of leaves per 6 ounces of heated water (100°C). After a brief rinse, steep for 2–3 minutes.
Reminiscent of earthy woods after a rain (if you've ever experienced that), and when steeped along with the peel, as if you had stumbled across fleeting citrus fairies (well, I've never experienced that, either).
In other words, this was an excellent black tea (not red tea, mind you) that served malty, foresty tones that my favorite teas have in common.