Laos Ancient Tree Sun-dried Black Tea

Laos Ancient Tree Sun-Dried Black Tea comes from Phongsaly Province in northern Laos, a region adjacent to Xishuangbanna, Yunnan, and part of the Lancang-Mekong River tea-growing belt. Phongsaly is a high-altitude area, ranging from 1,200 to 1,800 meters above sea level, with a humid, misty climate and fertile soil, making it an ideal environment for tea cultivation. The tea trees here are large-leaf ancient trees, many over a hundred years old, with some reaching 300 to 400 years. These trees grow naturally without pruning, developing deep root systems that absorb rich minerals from the soil, giving the tea a distinctive taste and deep aftertaste.

The tea is processed using traditional handmade techniques. Fresh leaves, typically one bud with two or three leaves, are harvested and spread out for withering to balance moisture content. The leaves are then hand-rolled to release juices and activate internal compounds. Instead of machine-drying, the tea undergoes natural sun-drying, preserving its active components and allowing for better aging and flavor transformation over time.

The dry leaves of Laos Ancient Tree Sun-Dried Black Tea are thick and sturdy, with a dark brown color accented by golden tips. The leaves are large and intact, reflecting the high quality of ancient tree tea. Due to the large-leaf varietal, the tea is rich in natural compounds, resulting in a robust aroma and a full-bodied tea liquor.

In terms of taste, Laos Ancient Tree Sun-Dried Black Tea brews a bright red, translucent liquor. The tea is smooth and layered, with natural honey and fruity notes at first sip, followed by deep caramel, red date, and chocolate-like sweetness, complemented by a subtle woody aroma. It has a thick, full-bodied texture with a lingering sweetness and minimal astringency, a hallmark of ancient tree tea. Compared to conventional black tea, the sun-drying process enhances its polyphenol and aromatic content, resulting in a richer and more enduring taste. The tea is highly resistant to multiple infusions, retaining its sweetness and complexity throughout.

Brewing Guide:

• It is recommended that a gaiwan or Yixing clay teapot be used for gongfu-style preparation. Use 4–5g of tea with 90–95°C (194–203°F) water, steeping for 10–15 seconds in the first infusion and gradually increasing the time in subsequent brews.
• For Western-style brewing, use 3–4g of tea with 90°C (194°F) water and steep for 3–5 minutes to produce a rich and mellow tea.
• This tea is also suitable for cold brewing—simply add 5g of tea to 500ml of cold water, refrigerate for 4–6 hours, and enjoy a naturally sweet and floral cold brew.