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
Harvest Date: Spring 2018
- Process Date: January 2019
Tasting notes: stone fruit, mineral, dark chocolate
Caffeine level: moderate
- tea brick (110 g)
- 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.
Deep mineral and dark chocolate notes reminiscent of old-bush Shui-Xian oolongs. Unexpected fresh earthiness and a background of bamboo. Creamy, chewy texture like classic Chinese Da Hong Pao. Food pairings: would be great with savory snacks like tea egg or salted roasted nuts. For serving a tea meal to guests, I would bake a quiche with shiitake mushroom, water chestnut, and green onion.
I've never seen a bar of compressed tea like this before! I get notes of tobacco and bitter cacao nibs.