Lao Shu
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Lao Shu “Wild Tree” Pu-er


Marked by an abundance of wild or old (“lao”) tree (“shu”) leaves, the newly harvested leaves and buds are taken from the ancient forests and left to wither and dry in the sun on bamboo mats. The leaves are then steamed before they are pressed into large cakes. Experiencing the sweet-and-sour amber brew of Lao Shu Bing Cha is like taking a stroll through the old tea trees of the jungle – humbling and invigorating all at once.

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Place 5 – 8g of tea in a warmed pot or Gaiwan and pout over water that has just been brought off the boil. The recommended time for steeping is 1-2 minutes. Serve with a burner and pot of hot water for further infusions.



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