2021 Wild Shou

Only 100 cakes pressed. Our first shou (or shu) tea cake is sourced from the beautiful misty mountains of Tây Côn Lĩnh, Vietnam, at 1500–2000 meters above sea level.

About Lau

Vietnamese tea farmer Lau comes from a family of tea farmers, most of whom live and work in Fujian, China, where they first learned their techniques. Lau lives in the mountains for easy access to ancient tea trees and ginseng. Similar to our team at PARU, he is passionate about resourcefulness and experimentation, which often results in new ways to enjoy traditional teas.

• Material: ancient tree (Shan Tuyết); 1 bud and three leaves
• Origin: Tây Côn Lĩnh, Hà Giang Province, Vietnam
• Artisan: Lau
• Harvest Date: March 2021
• Tasting notes: camphor, ginseng, wood
• Ingredient(s): fermented tea
• 357 g, approx. 60+ servings

Recommended Tools

• Daily Gaiwan or Yixing Teapot
• Glass Fairness Cup (Gong Dao Bei)
• Copper Tea Strainer
• Tea Tray
• Rosewood Tea Knife

How to Brew

Gongfu Style: Add 4–5 grams of leaves per 6 ounces of heated water (90°C) to gaiwan or yixing teapot. After a brief rinse, steep for 5 – 15 seconds (up to 1 min for following steeps).

Teapot: Add 5 grams of leaves per 6 ounces of heated water (100°C). After a brief rinse, steep for up to 2 minutes.