About Lau
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)
-
Origin: Tây Côn Lĩnh, Hà Giang Province, Vietnam
-
Artisan: Lau
-
Harvest Date: Spring 2018
- Process Date: January 2019
-
Tasting notes: stone fruit, mineral, dark chocolate
Caffeine level: moderate
Available Sizes
- tea brick (110 g)
Recommended Tools
- Daily Gaiwan or Yixing Teapot
- Glass Fairness Cup (Gong Dao Bei)
- Copper Tea Strainer
- Tea Tray
- Rosewood Tea Knife
How to Brew
Gongfu Style: Break half a brick or add a full brick to gaiwan, rinse with heated water (100°C) for 5 seconds, then steep for about 15 seconds. Good for multiple infusions. Increase steep time by 5 seconds for consecutive steeps.
Teapot: Add 5 grams of leaves per 6 ounces of heated water (100°C). After a brief rinse, steep for 3–5 minutes.