drank Lao Shan Cha by Unknown
30 tasting notes

This is an unknown treasure! I spent three years living in the shadow of Laoshan (Mt. Lao) where this tea is produced. The yearly picking is tiny in comparison to export-driven tea growing areas. Most people in China have not heard of this tea. I am pretty suprised to even see an entry here. If you managed to get your hands on some Laoshan and it was not mind-blowing, please don’t judge all Laoshan tea from that one. As with any area, there is a huge range of quality. The farmers I had a chance to work with still hand process each batch. The best Laoshan tea can hold its own against anything, from Dragonwell to Gyokuro. The fields are fertilized with soybeans to give the tea a more rich and creamy taste. Very interesting tea. I am importing the spring 2011 batch from some farmer friends to introduce it to America properly.

175 °F / 79 °C 1 min, 0 sec

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I fell in love with tea while doing work on classical Chinese language in China. I loved it so much that I went back for a year to research tea instead! Over a year and several summers in China I have had the chance to train in gongfu tea ceremony, and test the limits of my palate in tasting competitions. I was privileged to spend large chunks of time with farmers on their tea gardens, and was exposed to some of the smallest and most honest operations out there. It only made sense to go into business and deepen my relationship with tea and the farmers who make it with such care and humility. Now I own a small, but unique tea business importing the best teas that my farmer friends in China have to offer. Some of these teas are from regions that have never exported before. All of them have a story.

I will review teas on Steepster, because I think this is an awesome site, and a great community, but I won’t give them a numerical rating, as I don’t want to skew the system. I am having a great time here, and look forward to meeting more tea folk.


Minneapolis, MN



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