Laoman'e pu'er tea from ancient trees, Yunnan, China, from the tea farmer
Laoman'e pu'er tea from ancient trees, Yunnan, China, from the tea farmer
Laoman'e pu'er tea from ancient trees, Yunnan, China, from the tea farmer
Laoman'e pu'er tea from ancient trees, Yunnan, China, from the tea farmer
Laoman'e pu'er tea from ancient trees, Yunnan, China, from the tea farmer
Laoman'e pu'er tea from ancient trees, Yunnan, China, from the tea farmer
Laoman'e pu'er tea from ancient trees, Yunnan, China, from the tea farmer
Laoman'e pu'er tea from ancient trees, Yunnan, China, from the tea farmer

2023 Laoman'e Ancien Trees Pu'er Shengpu - Stone pressed Cake

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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. 

Laoman'e is situated nearby Bulang mountain, where Pu'er tea is characterized by a strong bitter flavor. This terroir, and the centuries-old ancient trees that grow there, normally give Laoman'e a peculiar astringency and a richer concentration of amino acids, which results in a bitter aftertaste and a light minerality.

However, the dry weather of harvest 2023 also concentrated a greater amount of liquid sugars in the tea leaves, giving this shengpu a surprising sweetness and a great delicacy, while the more familiar astringent notes come out slowly, and only in the aftertaste. The amazing complexity of this rare harvest can outshine most Pu'er teas from the same area, and the long-lasting flavor - with lingering notes of wildflowers - can make us realize why these leaves are so prized, reaching three times the value of other Ancient Tree Pu'er teas.

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 fertilizers, and the leaves are picked and processed by hand, without any mechanical process. 

Plantation altitude: 1600 meters
Origin: Southwest Yunnan, Bulang Mountain
Flush: Spring 2023
Pressed: April 25th 2024
Format: 200 gr Stone-pressed cake
Storage: avoid heat, light, and moisture

EASTERN BREWING
Quantity: 1 gr. of tea every 20 ml of water
Rinse: before starting the infusion, rinse the leaves one or two times with a very fast washing in order to let them re-hydrate 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-second brew. Increase with each successive brew as needed.
Water temperature: 95-100° C
Number of brews: 10-12

WESTERN BREWING
Quantity: 1 gr. of tea every 100 ml of water
Brewing time: 2-3 minutes
Water temperature: 95-100° C

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