Seohopene Ancient | Green Pu'erh Tea from the Yao people's 20m wild tea tree
Beräknas levereras till dig: 12 November till 19 November.
Exclusive tea from ancient 20-meter-high, wild tea trees in the mountainous regions of northern Laos. The tea is highly prized internationally due to its unique nutritional profile and origin: 357 grams of the same quality from the same region normally sells for 140 USD outside Sweden. Our price: 645 SEK. The reason for our low pricing is that the main purpose is to introduce traditional Asian tea culture to Sweden/Scandinavia. In addition to this, we also have a launch discount on the smallest size so that everyone can try it at the same price/gram as if they had bought a larger one. Since we in Sweden are not used to this type of tea, the threshold would have been quite high if the teas had been sold for the normal price: 140 USD. This is emphasized only so that the quality of the tea is not misjudged based on the price in comparison with other teas on the international market.
Another noteworthy point is that this grower has a very narrow market - largely due to the low development in the country and their inability to speak English, they speak Lao and Yao, a language that is similar to Chinese. They are therefore more or less forced to sell at the price set by the Chinese traders. Their teas have reached the European market to a very limited extent. I want to help this grower to broaden his market, and to get the market freedom and recognition that the class of their teas deserves.
This tea was found through my own research and contact with the local population.
Origin:
This tea comes from a village in northern Laos near the border with China. The people who live in the village belong to the traditional Yao people, a mountain people who have inhabited the mountainous regions of the area for over a thousand years and are ethnically descended from southern China. The spoken Yao language is very similar to Chinese.
The village that this group of Yao live in is called Seohopene and is located in a river valley between two mountain ridges, 1 hour's drive along the nature-surrounded river from the nearest "town".
In the areas surrounding this village grow ancient tea trees, which are several hundred years old and up to 20 meters high. These tea trees and their ancestors have grown here for thousands of years, as northern Laos is part of the region where the tea bush - or tea tree - Camellia sinensis originates. The proximity of these tea trees, combined with the Yao people's close-to-nature lifestyle, means that the growing tea industry largely supports the entire village.
Distinctive features:
The special thing about these tea cakes is that they are only made from leaves from large tea trees, which can be up to 20 meters high - no one knows for sure how old they are. What distinguishes tea made from large tea trees is that their well-established roots have access to an expanded nutritional profile than cultivated tea, which is why the leaves from which we drink tea also have a more diverse nutritional content. For the same reason, these tea trees also develop a flavor profile that is unique to each tree. Thanks to the richer nutritional content, these teas can be brewed more times before they lose their flavor.
It is also important that teas from the wild are free of pesticides.
These teas are produced in the classic Yunnan way: heated in a large fire-heated wok after a short aging process and then pressed into compact so-called tea cakes. This type of tea is called Pu'erh and, thanks to its post-harvest process, has the ability to develop more sought-after characteristics the longer it ages. Like aged wines, the flavor profile often develops with age in a softer, more defined direction.
Flavor profile:
The taste is slightly smoky and fruity, quite bitter during the first few brews due to its high nutritional content and slow aging process. It often takes a few brews for the flavors to reach their full potential.
It is worth noting that this is a green Pu'erh tea (Sheng) with a fresher taste and clearer color than the brown Pu'erh teas (Shou) which have undergone a more vigorous fermentation process and developed a rich, smooth flavor profile.
How to brew the tea:
Brewing Pu'erh tea is simple but requires a few steps to get the best flavor. Here's how:
-
Prepare the tea : Carefully break the leaves from the top of the tea cake with a small, pointed kitchen knife, or a real pu'erh knife. Measure out 1-2 teaspoons of Pu'erh tea for a small pitcher (150–200 ml), or adjust the amount according to your taste.
-
Rinse the tea : Pour hot water (around 95–100°C) over the tea and pour off the water after 10 seconds. This step purifies the tea and brings the leaves "to life".
-
Brewing : Pour 95-100°C water over the tea leaves again and steep for 20-30 seconds for the first brew. Suggested steeping time: for each subsequent brew - longer time gives a stronger flavour.
-
Pour and enjoy : Pour the tea into a cup and enjoy. Pu'erh can be brewed multiple times, and the flavor develops with each brew.
Tip: Use a gaiwan or a classic small teapot to maximize the taste and experience.
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Seohopene Ancient | Green Pu'erh Tea from the Yao people's 20m wild tea tree
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Exclusive tea from ancient 20-meter-high, wild tea trees in the mountainous regions of northern Laos. The tea is highly prized internationally due to its unique nutritional profile and origin: 357 grams of the same quality from the same region normally sells for 140 USD outside Sweden. Our price: 645 SEK. The reason for our low pricing is that the main purpose is to introduce traditional Asian tea culture to Sweden/Scandinavia. In addition to this, we also have a launch discount on the smallest size so that everyone can try it at the same price/gram as if they had bought a larger one. Since we in Sweden are not used to this type of tea, the threshold would have been quite high if the teas had been sold for the normal price: 140 USD. This is emphasized only so that the quality of the tea is not misjudged based on the price in comparison with other teas on the international market.
Another noteworthy point is that this grower has a very narrow market - largely due to the low development in the country and their inability to speak English, they speak Lao and Yao, a language that is similar to Chinese. They are therefore more or less forced to sell at the price set by the Chinese traders. Their teas have reached the European market to a very limited extent. I want to help this grower to broaden his market, and to get the market freedom and recognition that the class of their teas deserves.
This tea was found through my own research and contact with the local population.
Origin:
This tea comes from a village in northern Laos near the border with China. The people who live in the village belong to the traditional Yao people, a mountain people who have inhabited the mountainous regions of the area for over a thousand years and are ethnically descended from southern China. The spoken Yao language is very similar to Chinese.
The village that this group of Yao live in is called Seohopene and is located in a river valley between two mountain ridges, 1 hour's drive along the nature-surrounded river from the nearest "town".
In the areas surrounding this village grow ancient tea trees, which are several hundred years old and up to 20 meters high. These tea trees and their ancestors have grown here for thousands of years, as northern Laos is part of the region where the tea bush - or tea tree - Camellia sinensis originates. The proximity of these tea trees, combined with the Yao people's close-to-nature lifestyle, means that the growing tea industry largely supports the entire village.
Distinctive features:
The special thing about these tea cakes is that they are only made from leaves from large tea trees, which can be up to 20 meters high - no one knows for sure how old they are. What distinguishes tea made from large tea trees is that their well-established roots have access to an expanded nutritional profile than cultivated tea, which is why the leaves from which we drink tea also have a more diverse nutritional content. For the same reason, these tea trees also develop a flavor profile that is unique to each tree. Thanks to the richer nutritional content, these teas can be brewed more times before they lose their flavor.
It is also important that teas from the wild are free of pesticides.
These teas are produced in the classic Yunnan way: heated in a large fire-heated wok after a short aging process and then pressed into compact so-called tea cakes. This type of tea is called Pu'erh and, thanks to its post-harvest process, has the ability to develop more sought-after characteristics the longer it ages. Like aged wines, the flavor profile often develops with age in a softer, more defined direction.
Flavor profile:
The taste is slightly smoky and fruity, quite bitter during the first few brews due to its high nutritional content and slow aging process. It often takes a few brews for the flavors to reach their full potential.
It is worth noting that this is a green Pu'erh tea (Sheng) with a fresher taste and clearer color than the brown Pu'erh teas (Shou) which have undergone a more vigorous fermentation process and developed a rich, smooth flavor profile.
How to brew the tea:
Brewing Pu'erh tea is simple but requires a few steps to get the best flavor. Here's how:
-
Prepare the tea : Carefully break the leaves from the top of the tea cake with a small, pointed kitchen knife, or a real pu'erh knife. Measure out 1-2 teaspoons of Pu'erh tea for a small pitcher (150–200 ml), or adjust the amount according to your taste.
-
Rinse the tea : Pour hot water (around 95–100°C) over the tea and pour off the water after 10 seconds. This step purifies the tea and brings the leaves "to life".
-
Brewing : Pour 95-100°C water over the tea leaves again and steep for 20-30 seconds for the first brew. Suggested steeping time: for each subsequent brew - longer time gives a stronger flavour.
-
Pour and enjoy : Pour the tea into a cup and enjoy. Pu'erh can be brewed multiple times, and the flavor develops with each brew.
Tip: Use a gaiwan or a classic small teapot to maximize the taste and experience.
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