7.1 oz / 200 g (80 cups)

Pressed in the style of antiquity and designed for travel over long distances on horseback, this handmade, wild, sheng pu'er tea cake comes from a small community in the misty mountains of Nyot Ou, Phongsaly, in northern Laos. It has earthy notes of quince fruit, asparagus and fresh foliage. Being a sheng pu'er, it is still closer in appearance to a green tea than a black tea.

Need a tea knife for breaking off pieces? We have them here!

Brewing instructions
Amount: Break off 2 – 3 grams of tea per 8 oz. of water (a teaspoon or two-finger pinch)
Temperature: 180 ̊ - 200 ̊ (From tiny bubbles at the bottom to a full boil)
Steep time: 1 – 3 minutes

Tip: Rinse the leaves before steeping to "awaken" them.
1. Place the dry leaves in a cup
2. Pour over the hot water and wait 3 - 5 seconds
3. Discard water using a strainer
4. Then steep leaves normally

About Our Tea From Laos

Bordering China’s famous tea-producing Yunnan Province, Laos is a “cradle country” of tea and home to some of the oldest trees in the world. While Laotian tea is superior, conflict throughout the 20th century harmed the industry. During the Vietnam War, the U.S. secretly dropped more bombs on Laos than were dropped during the entirety of World War II. That devastation largely prevented Laotian tea from reaching U.S. consumers for decades. Fortunately, times have changed.

Our Laotian tea comes from Phongsaly Province in the far north, Xiangkhouang Province near Phou San (“the tea mountain”) in the northeast and from the Bolaven Plateau in southern Champasak Province — an area known for its stunning waterfalls. All of our teas from Laos are organically grown in biodiverse environments and carefully hand-crafted by selected artisan families.