Tea Department

Exclusive tea from a 400-year-old tea plantation in the mountains of northern Laos. The tea is highly prized internationally due to its unique nutritional profile and provenance: 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 the 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 only emphasized so that the quality of the tea not be misjudged based on price in comparison to other teas on the international market.

Another noteworthy point is that this grower has a very narrow market, in this case it is largely due to the low development of the country. The growers only speak Lao and Phunoi, a Tibeto-Burmese language, but thanks to a local representative who also speaks English, they are starting to have better conditions to communicate with the Western market. However, the process is not far along and they are currently working hard to find the beginnings of a foothold in the European market. They therefore, like the growers of Seohopene Ancient , have a limited ability to sell for fair prices to the Chinese traders. I therefore want to help both of these growers to broaden their market, as well as 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 the legendary 400-year-old tea plantation in the village of Ban Komean in Phongsali province - a region known for its green teas, ancient tea trees and ethnically diverse population. Phongsali is the northernmost province in Laos - bordering China & Vietnam, where most of the communities are located at high altitudes in the mountains, it is also the province with the greatest variation in different ethnic groups, a village can be inhabited by ethnic Hmong and a few km further along the road it is instead the Phu Noi who live, each with their own traditions and lifestyles. At many points their cultures meet and are united by the same values, while they differ greatly in other areas.

In the middle of the tea-clad mountain slopes lies the Phu Noi-inhabited village of Ban Komean. The village has become a prime example of how the tea industry can become a cornerstone for the operation of an entire community. In and around the densely built, hilly village are both tea production buildings and shops. The atmosphere feels energetic while the lifestyle is simple. The Phu Noi people have really made their mark on the region, including with their handmade shoulder bags in the ethnic group's distinctive colors of red and black, which almost everyone in the area carries with them on their errands regardless of their ethnicity.

These 400-year-old tea trees are said to be some of the oldest in the world and their teas have become popular in China in recent years.

Distinctive features:

The special thing about these tea cakes is that they are made exclusively from leaves from ancient tea trees, around 400 years old. Like tea made from wild, large-grown tea trees, the teas from this ancient plantation have a richer nutritional profile thanks to the trees' well-established roots. The roots reach deeper and gain access to a greater variety of nutrients which then travel up into the leaves. The taste profile of the teas is influenced by the trees' unique set of nutrients, which is why tea made from these ancient tea trees can vary more in taste than teas made from younger, more uniform tea plantations - this is not an argument for or against, just a distinction in difference.

Thanks to the richer nutritional content of these ancient teas, the teas can be brewed more times before losing their flavor.

No chemical nutrients or pesticides are used in this ancient tea plantation.

The teas are produced in the classic Yunnan way: heated in a large, heated wok after a short aging process and then pressed into compact tea cakes. This type of tea is called Pu'erh and, thanks to its post-harvest process, has the ability to develop more desirable properties the longer it is allowed to age. Like aged wines, the flavor profile often develops with age in a softer, more defined direction.

Flavor profile:

This tea has a sweetness that is initially hidden behind a bitterness, all the while surrounded by a light smokiness. A refreshing taste and invigorating drinking experience. As is usually the case with Pu'erh teas, it takes a few brews before the flavors come to 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:

1. Prepare the tea : Carefully break the leaves off 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.

2. 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".

3. Brewing : Pour 95-100 °C water over the tea leaves again and let steep for 20–30 seconds for the first brew. Suggested: let the steeping time be longer for each subsequent brew - longer time gives a stronger flavor.

4. 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 flavor and experience. Don't let the tea steep for too long the first few brews, 1 minute instead of 30 seconds can give an undesirably high level of bitterness.

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:

1. 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.

2. 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".

3. 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.

4. 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.

This is the perfect way to try Cameron Valley's flavorful teas. Their teas taste much better than the majority of the teas we find on the Swedish market. If you like a particular variety very much, you can then order a whole box with just that variety - we will take that in eventually, but first we are testing the demand for the different flavors with this box. Perfect to give as a gift or Christmas present!

Origin:

These teas come from the Malaysian highlands: Cameron Highlands . The Cameron Highlands is a highland area in the Malaysian mountains that was discovered by the British in the late 19th century. They established a base there for experiments in cultivation and agriculture and eventually began to establish extensive tea plantations in the hilly landscape - at the same time they built and settled in classic British cottages, laid out golf courses and other necessary for a British life in the mountains.

This particular producer is called Cameron Valley and they only grow so-called highland tea , i.e. tea that comes from the highest altitudes in the area - unlike other producers in the area who blend their teas with tea grown in the lowlands, so-called lowland tea . Tea grown in the highlands is often more flavorful thanks to the cooler temperature that causes the bushes to grow more slowly, which means that the nutritional content is produced in a more compact structure in the leaves.

The founder of Cameron Valley, Shuparshad Bansal Agarwal, established the plantations in the 1920s during the British Empire. The company managed to grow alongside the British tea players in the hills and also survived the Japanese occupation during World War II, then flourished after Malaysia's declaration of independence. The business began as a supplier of tea leaves in large quantities to leading Malaysian and international brands, before forming its own retail brand in 1994: Cameron Valley , which today stands for some of the most drunk teas in the country. Cameron Valley has several cafes up in the hills where you can go to sample their teas and see their tea plantations.

The teas have only been available on the Malaysian market until now, as they have not worked with exports before. What you see here is the company's first impression on the European market. I believe that their high-quality teas and interesting history can make them a popular and original brand in Europe.

Distinctive features:

Cameron Valley's flavoured teas are very tasty which usually gives a very positive surprise when you try them for the first time. They also have flavours that can otherwise be difficult to get hold of in Europe, e.g. Lychee - maybe a future favourite? They also have flavourful Strawberry tea, Orange, Blackcurrant, Durian and their Earl Grey tastes better than most Earl Grey in bags you find on the market here in Sweden.

This tea is made from 100% so-called highland tea, i.e. tea grown at high altitudes (unlike other producers in the country who often mix their teas with lowland tea. Tea grown at high altitudes is often more nutritious and therefore also more flavorful than tea grown at lower altitudes. This is due to slower growth up in the cooler mountains, which causes the nutrients to accumulate in more compact structures in the leaves.

The tea grade is called Orange Pekoe and is made from the bud and the 2 closest lower leaves - this results in a fresh and delicate taste with a low level of bitterness.

Cameron Valley's teas are traditionally dried slowly on wooden surfaces, giving them a mild, nutty flavor.

Flavor profile:

Clearly flavored black teas. You can feel that the bags are made from high-quality tea with its fresh and invigorating underlying taste of black tea. It is difficult to find flavored tea bags on the Swedish market that taste as much and also provide the energy boost that tea is supposed to do.

How to brew the tea:

How to brew black tea:

1. Choose your flavor : Since these are bag teas, you just need to choose which flavor you want to drink today and pour it into your favorite cup. There is no easier way to start your morning.

2. Add water : Pour hot 95°C water over your tea bag in the cup.

3. Steep according to taste : Depending on your taste, you can either let the tea steep for 2-3 minutes or simply leave the bag in while you drink. It won't get bitter.

4. Taste and enjoy : Add milk to taste and enjoy a tasty and rich cup of tea. 🍵🍃

Tip: For those of you who are on a keto diet or similar and like to have milk in your tea, you can mix almond milk with cream, it gives a flavor that is at least as good and even richer than regular milk.

Origin:

This Oolong tea comes from the beautiful mountain landscapes up in northern Thailand. The type of tea bush from which the teas are made is imported from a tea research center in Taiwan and is called Ruan Zhi (also Oolong No. 17) - which means "soft stem". These tea bushes and the classic Taiwanese way of preparing the tea leaves give a wonderfully full, round, floral and sweet taste. It has become a favorite of many tea drinkers in the region.

The Ruan Zhi variety is ironically hardly found in Taiwan but has become a popular variety among the few producers in the mountainous regions of northern Thailand, making the tea specific to its area. The reason for this is that the tea research center was one of Thailand's so-called Royal Projects, a series of development projects carried out by Thailand's King Rama IX with the aim of preserving the nation's nature and supporting the agriculture of the mountain people. Today, more than 5 mountain regions in the country are engaged in the cultivation and production of high-quality tea.

Distinctive features:

The Ruan Zhi tea bush (Oolong No. 17) is, as mentioned, only found in the region of northern Thailand. The tea produced from the Ruan Zhi bushes is unusually round and full-bodied in taste with a pleasant floral sweetness. It is a favorite for those who know it. The producer of this particular tea is called Choui Fong and is a top producer in the area. Thanks to the good growth, they have established majestic plantations with several exclusive cafes that you can visit and try everything possible made from the tea bush: tea leaf salad - made from both fermented and fresh tea leaves (really good), cheesecake made from green tea, classic Chinese steamed buns flavored with tea and the opportunity to taste all their different teas; oolong 12 & 17, jasmine tea, oolong with osmanthus, etc.

This producer's expertise in classic Taiwanese tea making combined with their special tea bush with extra soft stems produces a truly refreshing and delicate tea with a sweetness and complexity of flavor that is hard to find elsewhere.

Flavor profile:

A soft and round oolong tea with a floral sweetness that becomes more and more evident with each brewing. Almost completely devoid of bitterness compared to 400 Year Old Organic Tea and Seohopene Ancient which are so-called Pu'ehr teas, but also compared to other oolong teas which are often more bitter than this Ruan Zhi Oolong No. 17.

Light amber colored brew.

How to brew the tea:

Here's how to brew Oolong tea to bring out its rich and complex flavors:

1. Measure the tea : Since oolong can steep a little longer without becoming too bitter, I usually brew oolong in a half-liter teapot. It still takes a couple of brews, but much less often than if you brew in a small gaiwan, which usually holds a maximum of 2 dl. I usually add 1-1.5 tablespoons of oolong to a half-liter teapot.
   
   If you would rather drink from a smaller teapot/gaiwan, measure out 5–7 grams of Oolong tea for 150–200 ml or adjust the amount to taste.

2. Rinse the tea : Pour hot water (90–95°C) over the tea leaves and immediately pour off the water. This "rinses" the tea and opens up the leaves. When brewing in a pint jug, I usually skip this step.

3. Brewing : Add hot water again and steep for 30–60 seconds for the first brew. For subsequent brews, you can gradually increase the steeping time (10–20 seconds at a time). If you brew in a half-liter jug, you can leave the leaves in for longer - until you have finished drinking, or pour the brew into a second teapot free of tea leaves after the selected brewing time.

4. Serve and enjoy : Pour the tea into a cup and enjoy its balanced flavor. Oolong tea can be brewed multiple times, and each brew reveals new nuances.

Tip: When brewing in a half-liter jug, use a larger strainer where the tea leaves are allowed to unfold - this way the teapot is easier to keep clean as it is free of loose leaves that can otherwise be difficult to get out due to the design of the teapot.

Origin:

This tea comes from the Malaysian highlands: Cameron Highlands . The Cameron Highlands is a highland area in the Malaysian mountains that was discovered by the British in the late 19th century. They established a base there for experiments in cultivation and agriculture and eventually began to establish extensive tea plantations in the hilly landscape - at the same time they built and settled in classic British cottages, established golf courses and other necessary for a British life in the mountains.

This particular producer is called Cameron Valley and they only grow so-called highland tea , i.e. tea that comes from the highest altitudes in the area - unlike other producers in the area who blend their teas with tea grown in the lowlands, so-called lowland tea . Tea grown in the highlands is often more flavorful thanks to the cooler temperature that causes the bushes to grow more slowly, which means that the nutritional content is produced in a more compact structure in the leaves.

The founder of Cameron Valley, Shuparshad Bansal Agarwal, established the plantations in the 1920s during the British Empire. The company managed to grow alongside the British tea players in the hills and also survived the Japanese occupation during World War II, then flourished after Malaysia's declaration of independence. The business began as a supplier of tea leaves in large quantities to leading Malaysian and international brands, before forming its own retail brand in 1994: Cameron Valley , which today stands for some of the most drunk teas in the country. Cameron Valley has several cafes up in the hills where you can go to sample their teas and see their tea plantations.

The teas have only been available on the Malaysian market until now, as they have not worked with exports before. What you see here is the company's first impression on the European market. I believe that their high-quality teas and interesting history can make them a popular and original brand in Europe.

Distinctive features:

This tea is made from 100% so-called highland tea, i.e. tea grown at high altitudes (unlike other producers in the country who often mix their teas with lowland tea. Tea grown at high altitudes is often more nutritious and therefore also more flavorful than tea grown at lower altitudes. This is due to slower growth up in the cooler mountains, which causes the nutrients to accumulate in more compact structures in the leaves.

The tea grade is called Orange Pekoe and is made from the bud and the 2 nearest lower leaves - this results in a fresh and delicate taste with a low level of bitterness. This exclusive blend contains a large proportion of (golden) buds and is in powdered form, which gives a more powerful brew.

Cameron Valley's teas are traditionally dried slowly on wooden surfaces, giving them a mild, nutty flavor.

Neatly packaged in a black and gold-colored tin can.

Flavor profile:

A mild and smooth black tea with a fresh and round taste, with a slight hint of nut and flowers. It almost never becomes bitter no matter how long it steeps.

How to brew the tea:

How to brew black tea:

1. Measure the tea : Measure approximately 1 teaspoon of powdered tea per cup (200 ml) or adjust the amount to taste. Use a tea strainer or similar.

2. Brew the tea : Pour hot water (approximately 95°C) over the tea directly into a cup or teapot.

3. Let it steep : Let the tea steep for 1–2 minutes or longer depending on how strong you want it.

4. Taste and enjoy : Add milk to taste and enjoy a rich cup of tea!

Tip: For those of you who are on a keto diet or similar and like to have milk in your tea, you can mix almond milk with cream, it gives a flavor that is at least as good and even richer than regular milk.