400 Year Old Organic Tea | Green Pu'erh Tea from the Phu Noi people's 400-year-old tea plantation
645 SEK
Unit price perEstimated delivery to you: 06 February to 13 February.
Exclusive tea from a 400-year-old tea plantation in the mountains of northern Laos. The tea is highly praised 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: 845 SEK. The reason for our lower pricing is that the main purpose is primarily to introduce the traditional Asian tea culture to Sweden/Scandinavia. In addition, we also have an introductory discount on the smallest size so that everyone can try it at the same price per gram as if they had bought a larger one. Since we in Sweden are not accustomed to this type of teas, the threshold would have been quite high if the teas were sold at the normal price: 140 USD. This is emphasized only so that the tea's quality is not misjudged based on the price compared to other teas on the international market.
Another noteworthy point is that this grower has a very narrow market, mainly due to the country's low development. The growers only speak Laotian and Phunoi, a Tibeto-Burman language, but thanks to a local representative who also speaks English, they are beginning to have better conditions to communicate with the Western market. The process is, however, not far advanced and they are currently working hard to find a foothold in the European market. Therefore, like the growers of Seohopene Ancient, they have a limited ability to sell for fair prices to the Chinese traders. I therefore want to help both these growers to broaden their market, as well as to gain the market freedom and recognition that the class of their teas deserves.
This tea has been found through our own research and contact with the local population.
Origin:
This tea comes from the legendary 400-year-old tea plantation in the village 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 communities are located at high altitudes up in the mountains. It is also the province with the greatest variety of different ethnic groups; one village may be inhabited by ethnic Hmong and a few kilometers further along the road it is instead the Phu Noi who live there, each with their own traditions and lifestyles. In many ways, their cultures meet and are united by the same values, while they differ greatly in other respects.
Amid the tea-covered mountain slopes lies the Phu Noi-inhabited village 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 lie both tea production buildings and shops. The atmosphere feels energetic while the lifestyle is simple. The Phu Noi people have truly made their mark on the region, among other things with their handmade shoulder bags in the distinctive colors of red and black for the ethnic group, which almost everyone in the area carries with them on their errands regardless of 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.
Distinguishing features:
The special thing about these tea cakes is that they are made only from leaves of ancient tea trees, around 400 years old. Like tea made from wild, large 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 access a greater variety of nutrients which then pass into the leaves. The flavor 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 neither an argument for nor against, only a distinction in difference.
Thanks to the richer nutritional content from these ancient teas, the teas can be brewed several times before they lose their flavor.
In this ancient tea plantation, no chemical fertilizers or pesticides are used.
The teas are produced in the classic Yunnan manner: 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 qualities the longer it is allowed to age. Like aged wines, the flavor profile often develops with age towards a softer, more defined character.
Flavor profile:
This tea has a clear Hui Gan - a so-called returning sweetness that usually settles in the palate and often gives a sweet taste of freshly picked tea. It emerges only after a few brews. In China, they say: after bitterness comes sweetness. In other words, this tea also has a sharper bitterness that gives the experience of a very potent tea. The tea's broad nutritional profile partly contributes to the increased bitterness. The bitterness diminishes with the brews and then the sweetness - Hui Gan - appears instead. Surrounded by a light smokiness typical of most green Pu'erh teas. A refreshing taste and invigorating drinking experience. This tea often withstands up to 15 brews without losing fullness - potent seems to be a guiding word for this tea.
It is worth noting that this is a green Pu'erh tea (Sheng) with a fresher taste and clearer color than the brown-colored Pu'erh teas (Shou) which have undergone a more intense fermentation process and developed a rich, earthy flavor profile.
How to brew the tea:
Brewing Pu'erh tea is exciting and requires a few steps to bring out the best flavor. It can be useful to think of tea brewing as an extraction process - where different substances are extracted from the leaves at different temperatures, methods, and brewing times.
Here is how you do it:
-
Prepare the tea: Gently break off the leaves from the tea cake with a small pointed kitchen knife, or alternatively a proper Pu'erh knife. Measure about 1 tablespoon of Pu'erh tea for a small pot or gaiwan (150–200 ml), or adjust the amount according to your taste.
-
Rinse the tea: Pour hot water (about 95°C) over the tea and pour away the water after 20 seconds. This step cleans the tea and "awakens" the leaves. If you have a tea set, you can pour this liquid from your gaiwan into your teapot and then into your cup to warm up the set before pouring it out.
-
Brewing: The brewing time given is specific for, among others, Seohopene Ancient which comes from ancient tea trees and is therefore very potent = suitable for shorter brewing times.
Pour 95°C water over the tea leaves again and let steep for 5 seconds for the first brew - this is enough to draw out the flavor from this tea. Continue with a 5-second brewing time for subsequent brews until you feel the flavor starts to fade somewhat, then you can increase to 10, 15, 30 seconds or longer. Over 1 minute is not recommended. Longer times give a more intense flavor. But having a long brewing time during the first brews can give a very bitter brew, which is not always desired. It is more enjoyable to do shorter brews and feel the flavors develop with each brew. -
Pour and enjoy: Pour the tea into a cup and enjoy. Pu'erh can be brewed several times, and the flavor develops with each brew.
Sitting down and brewing tea in a classic East Asian way can be a good moment in everyday life to relax. Through a calm session where you focus only on your senses and the experience itself, you can give yourself an exciting but calming relaxation that can otherwise be hard to "justify" in everyday life.
Tip: Feel free to use a gaiwan or a classic small teapot to maximize the flavor and experience.
Ingredients: Pu'erh tea
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400 Year Old Organic Tea | Green Pu'erh Tea from the Phu Noi people's 400-year-old tea plantation
645 SEK
Unit price perOrders received before Sunday morning are packed Sunday to Monday.
See our delivery terms.
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Exclusive tea from a 400-year-old tea plantation in the mountains of northern Laos. The tea is highly praised 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: 845 SEK. The reason for our lower pricing is that the main purpose is primarily to introduce the traditional Asian tea culture to Sweden/Scandinavia. In addition, we also have an introductory discount on the smallest size so that everyone can try it at the same price per gram as if they had bought a larger one. Since we in Sweden are not accustomed to this type of teas, the threshold would have been quite high if the teas were sold at the normal price: 140 USD. This is emphasized only so that the tea's quality is not misjudged based on the price compared to other teas on the international market.
Another noteworthy point is that this grower has a very narrow market, mainly due to the country's low development. The growers only speak Laotian and Phunoi, a Tibeto-Burman language, but thanks to a local representative who also speaks English, they are beginning to have better conditions to communicate with the Western market. The process is, however, not far advanced and they are currently working hard to find a foothold in the European market. Therefore, like the growers of Seohopene Ancient, they have a limited ability to sell for fair prices to the Chinese traders. I therefore want to help both these growers to broaden their market, as well as to gain the market freedom and recognition that the class of their teas deserves.
This tea has been found through our own research and contact with the local population.
Origin:
This tea comes from the legendary 400-year-old tea plantation in the village 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 communities are located at high altitudes up in the mountains. It is also the province with the greatest variety of different ethnic groups; one village may be inhabited by ethnic Hmong and a few kilometers further along the road it is instead the Phu Noi who live there, each with their own traditions and lifestyles. In many ways, their cultures meet and are united by the same values, while they differ greatly in other respects.
Amid the tea-covered mountain slopes lies the Phu Noi-inhabited village 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 lie both tea production buildings and shops. The atmosphere feels energetic while the lifestyle is simple. The Phu Noi people have truly made their mark on the region, among other things with their handmade shoulder bags in the distinctive colors of red and black for the ethnic group, which almost everyone in the area carries with them on their errands regardless of 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.
Distinguishing features:
The special thing about these tea cakes is that they are made only from leaves of ancient tea trees, around 400 years old. Like tea made from wild, large 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 access a greater variety of nutrients which then pass into the leaves. The flavor 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 neither an argument for nor against, only a distinction in difference.
Thanks to the richer nutritional content from these ancient teas, the teas can be brewed several times before they lose their flavor.
In this ancient tea plantation, no chemical fertilizers or pesticides are used.
The teas are produced in the classic Yunnan manner: 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 qualities the longer it is allowed to age. Like aged wines, the flavor profile often develops with age towards a softer, more defined character.
Flavor profile:
This tea has a clear Hui Gan - a so-called returning sweetness that usually settles in the palate and often gives a sweet taste of freshly picked tea. It emerges only after a few brews. In China, they say: after bitterness comes sweetness. In other words, this tea also has a sharper bitterness that gives the experience of a very potent tea. The tea's broad nutritional profile partly contributes to the increased bitterness. The bitterness diminishes with the brews and then the sweetness - Hui Gan - appears instead. Surrounded by a light smokiness typical of most green Pu'erh teas. A refreshing taste and invigorating drinking experience. This tea often withstands up to 15 brews without losing fullness - potent seems to be a guiding word for this tea.
It is worth noting that this is a green Pu'erh tea (Sheng) with a fresher taste and clearer color than the brown-colored Pu'erh teas (Shou) which have undergone a more intense fermentation process and developed a rich, earthy flavor profile.
How to brew the tea:
Brewing Pu'erh tea is exciting and requires a few steps to bring out the best flavor. It can be useful to think of tea brewing as an extraction process - where different substances are extracted from the leaves at different temperatures, methods, and brewing times.
Here is how you do it:
-
Prepare the tea: Gently break off the leaves from the tea cake with a small pointed kitchen knife, or alternatively a proper Pu'erh knife. Measure about 1 tablespoon of Pu'erh tea for a small pot or gaiwan (150–200 ml), or adjust the amount according to your taste.
-
Rinse the tea: Pour hot water (about 95°C) over the tea and pour away the water after 20 seconds. This step cleans the tea and "awakens" the leaves. If you have a tea set, you can pour this liquid from your gaiwan into your teapot and then into your cup to warm up the set before pouring it out.
-
Brewing: The brewing time given is specific for, among others, Seohopene Ancient which comes from ancient tea trees and is therefore very potent = suitable for shorter brewing times.
Pour 95°C water over the tea leaves again and let steep for 5 seconds for the first brew - this is enough to draw out the flavor from this tea. Continue with a 5-second brewing time for subsequent brews until you feel the flavor starts to fade somewhat, then you can increase to 10, 15, 30 seconds or longer. Over 1 minute is not recommended. Longer times give a more intense flavor. But having a long brewing time during the first brews can give a very bitter brew, which is not always desired. It is more enjoyable to do shorter brews and feel the flavors develop with each brew. -
Pour and enjoy: Pour the tea into a cup and enjoy. Pu'erh can be brewed several times, and the flavor develops with each brew.
Sitting down and brewing tea in a classic East Asian way can be a good moment in everyday life to relax. Through a calm session where you focus only on your senses and the experience itself, you can give yourself an exciting but calming relaxation that can otherwise be hard to "justify" in everyday life.
Tip: Feel free to use a gaiwan or a classic small teapot to maximize the flavor and experience.
Ingredients: Pu'erh tea
Do you want to grow your own tea?
Here you will find the different types of hardy tea bushes we have - for open-field cultivation of your own tea. The plants and seeds we sell are used by us ourselves for our own tea plantations in Marieholm and near the Kävlinge River, zone 1 in windy Skåne.
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