12.0 oz / 340 g (115 cups)

Pressed in the style of antiquity and designed for travel over long distances on horseback, this aged handmade, wild, pu'er-style tea cake comes from ancient trees in Lùng Vài, Hà Giang, Vietnam. The tea is a huangpian ("old leaf"), plucked from trees at 3,000 feet in elevation and pressed in Spring 2017. It has a typical huangpian flavor, ranging from sweet meadow flowers and grass to deeper forest wood notes. It has a balanced profile with low bitterness and astringency. If you've tried our sheng pu'ers from Laos (Phongsaly Dark or Phou San Mountain Dark), you'll find Lùng Vài Dark a bit richer and more complex due to its 6+ years of careful aging. It's also a much larger tea cake!

Need a tea knife for breaking off pieces? We have them here!

Brewing instructions
Amount: Break off 2 – 3 grams of tea per 8 oz. of water (a teaspoon or two-finger pinch)
Temperature: 195 ̊ (Just before a full, rolling boil)
Steep time: 1 – 3 minutes

Pu'er tip: Rinse the leaves before steeping to "awaken" them.
1. Place the dry leaves in a cup
2. Pour over the hot water and wait 3 - 5 seconds
3. Discard water using a strainer
4. Then steep leaves normally

About Our Vietnamese Tea

Vietnamese tea trees are some of the oldest in the world. While tea farming in Vietnam has existed for hundreds of years, 20th century conflict badly harmed the industry and prevented it from reaching Western consumers. Only in the last generation has the political climate in Vietnam improved.

Our Vietnamese tea comes from wild trees growing in the pristine, ancient forests of the far northern provinces of Hà Giang and Yên Bái. The tea is grown on mountain sides at an altitude between 3,000 and 5,500 feet. Tended by families on small farms, each tea selection exudes superior character and is ethically and sustainably produced. Our wild Vietnamese teas are organically produced and comply with international standards.