Pu'er Shengpu - Laoman‘e, 100gr. Stone-pressed Cake

One of the most prized pu’er teas, this Laoman'e sheng pu derives from centuries-old ancient trees that grow at an altitude of about 1600 meters.

Its complex flavor is a result of the skilled handcraft and know-how of Bulang minority, the first population to plant tea trees in Yunnan. The trees grow without any chemical fertilizer, and the leaves are picked and processed by hand, without any mechanical process. This results in a natural under-forest flavor, with a delicate sweet aftertaste that lingers in the palate and in the teacup after tasting its crystal clear infusion.

Harvested in Spring 2019

It is available in pressed-cake format (100 gr.) or 33gr. (1.2oz.) sample.

Plantation altitude: 1600 meters
Origin: Southwest Yunnan, Bulang Mountain
Flush: Spring 2019
Storage: avoid heat, light, and moisture

Infusion Parameters

EASTERN BREWING
Quantity: 1 gr. of tea every 30 ml of water
Rinse: before starting the infusion, rinse the leaves with a very fast washing in order to let them rehydrate and release a more intense brew. Gently cover the leaves with boiling water and pour it after a few seconds.
Brewing time: Begin with a 10-15 second brew. Increase with each successive brew as needed. 
Water temperature: 100° C
Number of brews: 12


WESTERN BREWING
Quantity: 1 gr. of tea every 100 ml of water
Brewing time: 2-3 minutes
Water temperature: 100° C

COLD BREW
Quantity: 1 gr. of tea every 100 ml of water
Brewing: put the tea leaves in room temperature water and steep for 6-7 hours. Filter the liquor and drink within 24 hours.