“This was mostly written as I drank and I likely won’t edit it much. I may come back and write a summarized version later. I plan to try this tea again with mineralized water to see how different...” Read full tasting note
“Interesting this is the second sheng I’ve had this week that I really like. Either my tastes are changing OR I’ve finally learned how to steep sheng for my tastes OR I’ve just gotten lucky and...” Read full tasting note
“This tea makes you want more after every sip. The thick mouthfeel and soft bitterness creep around the mouth and over the tongue. Earthy tones and rich soil expand ever pleasant. After just 2...” Read full tasting note
Lao Shu Bai Cha means “Old Tree White Pekoe Tea”. White Pekoe refers to a Jinggu varietal called Camellia Assamica Taliensis that is very large and features hairy white buds. Our Autumn Lao Shu Bai Cha is made from trees aged 100+ years old growing near Ye Zhu Tang village in Jing Gu county.
Ye Zhu Tang Village (lit. Wild Pig Pool) is small village about 5 miles to the north of Jinggu town and about two miles west (and uphill) from the Jinggu river. Ye Zhu Tang village is at about 1750 meters and the tea trees grow along a steep hillside between 1800-1900 meters. We also produced a pure Assamica varietal from this same village available here.
The brewed tea produces a deep thick golden-yellow tea soup. The aroma is strong and there is a hint of rum and fruit in it. The taste is pungent with bitterness and astringency balanced with a strong thick dried fruit sweetness. It really needs to be experienced first-hand!
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