D-LA-034

Laos Dark Tea

Wild tree aged dark, from Phongsaly, Laos.

Dark tea (post-fermented)

Laos Dark Tea is strongest on body, finish length and sweetness. Typical tasting words: apricot, camphor, mineral, honey, wet stone. Crafted from ancient assamica tea trees bordering Yunnan, sharing historical terroir and techniques with classic puer. Mainly processed by highland ethnic minority groups and increasingly traded across the border to China.

Also known as Phongsaly Sheng, Laos Pu-erh Style and Laos Ancient Tree Dark.

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The profile

Taste, 0 to 5

sweetness3bitterness3astringency2umami1brightness2body4smoothness3aroma intensity3finish length4

Flavour families, 0 to 5

floral1fruity2vegetal1marine0nutty0toasty0malty0honey2spicy1woody3earthy3smoky1creamy0citrus0stone fruit2tropical0cocoa0caramel0

Facts

Origin: Phongsaly, Laos
Plant: Camellia sinensis var. assamica
Harvest: spring to autumn
Elevation: high
Oxidation: 10 to 40%
Roast: unroasted
Leaf: compressed
Price band: mid-range
Availability: specialist
Ageing: made for ageing
Forgiving to brew: 3 of 5
L-theanine: moderate

Made by: pan-firing, then sun-drying, then steaming, then cake compression, then natural ageing.

Caffeine

A cup of Laos Dark Tea carries a typical estimate of 50 mg of caffeine, within a range of 35 to 70 mg depending on leaf amount, water temperature and steeping time. Figures are estimates for a 240 ml cup. Better earlier in the day if you are sensitive to caffeine. The caffeine planner turns this into a daily total.

How to brew it

Method	Leaf	Water	Steeps
Western, 250 ml	3 g	92 to 98 °C	2 min, 3 min, 4 min
Gongfu, 100 ml	5.5 g	95 to 100 °C	Rinse, then 10 s, 15 s, 20 s, 30 s, 45 s, 60 s
Cold brew, 250 ml	2.5 g	Fridge	8 to 12 hours

Up to 8 infusions. Scale for your own pot with the brew calculator.

Drinking it

morning
afternoon
meditation
midday
study_focus

Pairs with dim_sum, poultry and nuts. Milk: no. Iced: yes. Sweetener: no. Good for beginners: no.