2021 Laos Red

Tea type
Black Tea
Ingredients
Not available
Flavors
Brandy, Bright, Candy, Cherry, Citrus, Clean, Clear, Cocoa, Goji, Honey, Licorice Root, Mineral, Mushrooms, Nectar, Rich, Sweet, Tannin, Wood
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Compressed
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by derk
Average preparation
200 °F / 93 °C 8 min or more 3 g 10 oz / 300 ml

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  • “2022 pressing, not on website Mornings at One River Tea’s traditional Tujia house in Maiyingtai village always started slowly. The three of us are not early risers. Tea in the house is made with...” Read full tasting note
    88

From One River Tea

Tea: 2021 Laos Red Tea (Laos Hongcha 老挝红茶)
Type: Black Tea
Harvest: Autumn 2021
Press Date: October 2021
Region: Bankomen, Phongsali, Laos
Producer: Keosuyaping Family
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The leaves of this tea are a beautiful dark black and red color with large thick stems characteristic of gushu material. Pressing has done much to make this large-leafed stem-heavy black tea much more manageable when brewing in a small gaiwan or teapot. The warmed leaves give off aromas of cocoa, tobacco, and leather. The liquor of this tea is a rich amber which can darken up if the steep times are lengthened.
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Despite the rather earthy aromas which rise from the leaves, the mouthfeel is surprisingly light and sweet. There are notes of licorice and other spices hidden in amongst the thick tannin soup, finding themselves on the tip and back of the tongue while a pleasant astringency lingers along the sides. As the tea opens up, the leaves begin to exude more sweet notes of roasted yam, malted barley, and berry skin reminiscent of a tannin rich Qimen red tea from Fujian.
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This is a very powerful tea that can easily withstand 12 infusions in a session and needs to be treated lightly in steep time and gram-to-water ratio. For those that love a strong black tea, this is the one, for those that don’t, well, just add less leaves in your brewing vessel than you normally would. We are excited to see how this tea will mellow out and meld in flavor over the next few months to a few years.
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Although similar in style to a Dianhong, we call it a Loas Red because ‘Dian’ in Chinese is simply a reference to Yunnan. This is our 3rd time carrying the Laos Red, and every time they make this tea, their production quality improves. That said, this is certainly the clearest expression of a Laos Black Tea that we have had thus far! It’s certainly a pleasant session!
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We brew this one a little differently than most, using 5 or less grams in a 100-120ml gaiwan with water significantly cooler than boiling (80-90 degrees Celcius). You can experiment with different water temperatures, and different tea gram to water ml ratios in order to find the brew that works best for you. Brewing with boiling water brings out more tannins and herbal mouthfeel, while cooler temperatures give it a velvety sweetness.

About One River Tea View company

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1 Tasting Note

88
1575 tasting notes

2022 pressing, not on website

Mornings at One River Tea’s traditional Tujia house in Maiyingtai village always started slowly. The three of us are not early risers. Tea in the house is made with water pumped from the river up into the village’s concrete reservoir. The river named Loushuiyuan (for which the local tea cooperative is named) runs through the valley bottom as a beautiful streak of aquamarine. In the kitchen’s wood wall, there’s a tap with a tiny filter on it that I’m not convinced does much to remove the river sediment. No bother, though; it’s very clean-tasting water and never made me sick. We’d prepare morning tea drank from Coca-Cola glasses sized and shaped like the cans.

It’s a lazy, cold and sunny Saturday morning at the end of October. I’m sipping on the last of this tea in one of those glasses, much like mornings in China but with city tap instead of aquamarine river water. Probably 3g to 300mL of 200F water, grandpa. The tea has a glassy, nectarous licorice root taste and texture before the tight compression of the cake gives way. It’s a substantial, though not heavy feeling tea once it finally opens up. Bright and fresh yet with rich, mature tastes of natural cherry candy, fresh mushrooms, honey, citrus, wood, a bit of goji berry, mineral cleansing. Very clean and sweet aftertaste. The taste gets woodier with nice raspy tannins as I move into the fifth pour, still bright in taste, a little cocoa. High in caffeine but comfortable and with great longevity, all of which would make it a good partner for busy days in the office. Enjoyable red tea, sad to see it go.

Flavors: Brandy, Bright, Candy, Cherry, Citrus, Clean, Clear, Cocoa, Goji, Honey, Licorice Root, Mineral, Mushrooms, Nectar, Rich, Sweet, Tannin, Wood

Preparation
200 °F / 93 °C 8 min or more 3 g 10 OZ / 300 ML
gmathis

This was delicious to read!

ashmanra

I agree with the above! <3

Martin Bednář

That’s a beautiful picture you wrote.

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