Autumn Laoshan Gongfu Black

Tea type
Black Tea
Black Tea Leaves
Astringent, Hay, Nutty, Toasty, Dark Chocolate, Malt, Wheat, Yeasty, Bread, Chocolate, Toast
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Loose Leaf
Not available
Edit tea info Last updated by Shae
Average preparation
200 °F / 93 °C 2 min, 45 sec 5 g 6 oz / 168 ml

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6 Tasting Notes View all

From Verdant Tea

Crafted By the He Family

Pioneers and community leaders in Laoshan Village, the He family was one of the first to plant tea on the misty ocean-facing slopes of the Taoist Holy Mountain they call home.

This tea highlights Mr. He’s delicate and meticulous hand rolling and straightening technique developed in producing Pine Needle Green, but introducing traditional sun-oxidation to make a rich and deeply complex black tea. The result is Lashan’s most mineral-forward and complex black tea to date. This tea is fed by mountain spring water, picked by hand, and cultivated sustainably using traditional chemical-free farming techniques including growing rows of soybean between rows of tea to restore nitrates to the soil. The finished tea picks up the rocky minerality of the soil, and careful low temperature roasting brings out deep brown sugar sweetness.

Shandong Province

Sea Level

Tea Varietal

Steeping Instructions

4g + 6-8 oz
use 205° water
steep 30 seconds
resteep many times
add 15-30 sec. each infusion

5g + 4 oz
use 205° water
steep 8 seconds
add 3-4 sec. per steeping
enjoy many steepings

4g + 12oz
use room temp. water
refrigerate overnight
8 hours
add ice & enjoy

About Verdant Tea View company

Company description not available.

6 Tasting Notes

1403 tasting notes

Another one that made me very happy!

And it’s a belatedly posted sipdown!

#long time ago internet hiatus sipdown

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1795 tasting notes

Brought this to work, as I tend to crave straight black teas while I’m working. So tasty. Rich, chocolatey. Very easy to drink.

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442 tasting notes

I did the last little bit of this tea gongfu and it made a difference. First steep was yeasty and wheaty. Second steep was mellowed out a bit with malt and dark chocolate. I’m bumping my rating and I’d be tempted to add this to a purchase. Certainly a candidate for grandpa style brewing.

Flavors: Dark Chocolate, Malt, Wheat, Yeasty

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2170 tasting notes

Autumn 2020 Harvest
Date of Picking: October 2020

I again failed to write a tasting note for this as I was drinking it, but my main takeaway was that it tasted like bread crusts. Is that weird? Or even a thing? It’s not the fluffy middle, but the darker almost burnt ends that I’m getting here. I noticed that lovely chocolate aroma from the dry leaf but was completely missing it in the cup. Compared to yesterday’s tea, this one didn’t quite rise to meet my expectations.

Flavors: Bread, Chocolate

195 °F / 90 °C 5 min, 0 sec 2 tsp 8 OZ / 236 ML

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258 tasting notes

This review is for the Autumn 2018 version. This tea brews up fairly light in the gaiwan. And the flavor profile matches it. The main tasting notes on Verdant describe barley and toast and I think that is accurate. Definitely has a light toasted quality. I would describe this as an acceptable daily sipper. Nothing super special but with a pleasant drinkability. Either way, I am just getting into being able to drink caffeinated teas again due to a chronic health condition and boy have I missed it.

Flavors: Toast

205 °F / 96 °C 0 min, 30 sec 5 g 3 OZ / 100 ML

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