Product Overview
White tea from Laos is made from the long-leafed cultivar Assamica. If you are a lover of white tea, be sure to taste this white tea from Laos. It is very different from the famous white tea in Fujian. Laos old tea tree leaf is ideal for making white tea. The tea trees are planted randomly in the forest and mixed with other wild plants and the soil is totally covered with fern plants. Tea trees grow very slowly with deep roots and upwards to produce large crowns due to no fertilizer. As a result, tea will accumulate higher concentrations of minerals and polyphenols. It gives a very long-lasting aftertaste, soft drinking feeling and stronger flavor.
This shade-dried white tea comes from old tea trees. The processing of white tea is simple and unrefined and because of this the original leaf quality noticeably reflects on the finished tea quality. Thanks to its long leaves and manufacturing process, including natural wilting and drying, the tea boasts an elevated level of oxidation, hence its color is darker than white teas from other cultivars.
The tea brews up an incredibly rich orange-red tea soup. The taste is very freshly sweet with notes of light honey and dried fruit. It has an infusion that is sweetish in aroma. Initially, its taste is slightly juicy but it gradually develops hints of walnut and hazelnut. Clear and smooth texture with no real astringency at all. Honey, cream, subtle florals, and some underlying fruitiness make this tea a super enjoyable experience.
Brewing Guide: Around 2.5 grams of tea per 200 ml (6 ounces) of water, or about 1.5 teaspoons of white tea per cup, should be used. White teas should be prepared with 80°C (180°F) water (not boiling) and steeped for 2 to 3 minutes.