1.2 oz. (15 cups) or 4 oz. (50 cups)
Lan Xang Black is a large-leaf, sun-dried black tea (known as a “shai hong”) consisting of two leaves and a bud. While most black teas are roasted to stop oxidation, the process for this tea is stopped by drying the leaves in the sun. This technique is little known in the West and it lends the tea characteristics similar to a pu'er. The farmer that produces Lan Xang Black oxidizes it in a banana leaf with no machines for oven drying. This tea ages very well over six months or a year, becoming deeper, richer and more complex with time.
Amount: 2 grams of loose tea per cup of water (a pinch)
Temperature: 190 ̊ (A simmer where bubbles begin breaking the surface; below a rolling boil)
Steep time: 3 minutes
About Our Tea From Laos
Bordering China’s famous tea-producing Yunnan Province, Laos is a “cradle country” of tea and home to some of the oldest trees in the world. While Laotian tea is superior, conflict throughout the 20th century harmed the industry. During the Vietnam War, the U.S. secretly dropped more bombs on Laos than were dropped during the entirety of World War II. That devastation largely prevented Laotian tea from reaching U.S. consumers for decades. Fortunately, times have changed.
Our Laotian tea comes from Xiengkhouang Province near Phou San (“the tea mountain”) in the northeast and from the Bolaven Plateau in southern Champasak Province—an area known for its stunning waterfalls. All of our teas from Laos are organically grown in biodiverse environments and carefully hand-crafted by selected artisan families.