Laos Pu’er?! A tea friend joked to me we’ve likely already unknowingly drank Laos origin pu’er in some fake puer we’ve all likely come across. I think it is pretty fun to try a new region (intentionally) you never know what gems you find! I came across Laos Tea at the World Tea Expo 2015 and 2016, both times sporting gorgeous packaging. In 2015 they gifted me this sample of the 2012 Sheng Ban Payasi Puer.
At this time it looks there are a number of sellers selling Laos Tea’s puer, but no clear sellers that deal with North American buyers like myself. If you got a lead, let me know! Hopefully we can get our claws on it, but until then you can try it vicariously through me.
Dry Leaf and Steeping Instructions
Admittedly I’ve had my sample for more than a year. I tend to stuff my samples like these in crocks when I can. I am happy to report my sample has a strong scent of fruits and grass. For steeping, I went with 1 gram to 15ml ratio. Since it this tea had a bit of age on it, I decided to boil it.
Tasting of Laos Tea’s 2012 Sheng Ban Payasi
I saw when pouring, but this tea has a light peachy colour to it. The scent is plummy!
First and Second Infusion: 2012 Sheng Ban Payasi sips in thin, clean, fruity floral plum with a buttery background. The aftertaste is sweet plum with a hint of floral. It is not smokey, dry, nor bitter. The early steeped leaves have a new fall tint to them, with colours of green and red.
Third, Fourth, and Fifth Infusion: There is a slight shift as the flavor is more like tart plum skin, bit of sweet syrup with a light thickness. The floral is a breathy aftertaste, with a slight metallic bitterness. This is a breathy, slow down and drink sheng.
I regret not starting taking pictures of this sheng without pretty backgrounds, this tea needs it. There we go!
Sixth, Seventh, Eighth, and Ninth Infusion: The 2012 Sheng Ban Payasi is buttery, tangy with a plum skin taste. However, each sip builds up a moderate dry and bitter side. However, the time inbetween the steepings the bitterness fades in my mouth, but when I start drinking the bitterness returns. It is a interesting contrast sipping sweet and bitter for each steeping but also shows this tea doesn’t have much lingering flavor.
Tenth, Eleventh, and Twelfth Infusion: Very bitter, yikes! The flavor starts fruity, then goes a sharp and stewy spinach bitter bite. This sheng has a vegetable flavor that strikes terror into everyone who knows the taste of overcooked mound of greens. Each steeping I infuser longer, but as the flavor slips to nothing, all I’m left with is a heavy dryness.
Comments
Laos Teas’ 2012 Sheng Ban Payasi Puer is an excellent puer for the early steeps, especially for the uncommon sugar plum flavor. This puer has a nice texture and sweetness too. The final steepings do get pretty rough. That said, this puer tastes more young than my other 2012 puers, so I think steeping lower would of been a better bet, say 190 to 200F. Alas, I don’t have much more of a sample to play with.
If you want something a little different, or to get a notch on the belt for trying yet another intentionally tried tea region. I personally would love to try some more of Laos Tea, even just to have some for the incredible packaging as seen at the World Tea Expo.
(tea provided for review)
