A rare Laos tea with a smoky aroma, but it’s nothing like Lapsang Souchong, or any Keemun I know. I could say it has an earthy flavour, but it’s not at all like puerhs. The taste is… wet trees, moss, and smoke? With a dry, gingery finish. I wish I could try the non-ginger version (called Champasak, I believe). Brewing this gongfu style made me even more confused about the flavours here. A tea to return to, periodically.
Preparation
195 °F / 90 °C
2 min, 45 sec
