Boil Lao Paka
Unique Pu’er Lao Paka
Lao Paka is a traditional tea of the Hani people in Simao, Yunnan Province. The name Paka comes from the local pronunciation. It’s often called Lao (old) Paka because the leaves are old and mature.
Lao Paka uses the old leaves from the tea plant. The leaves are put into boiling water to seize the enzymes. When the leaves have withered in the water, they are taken out to dry. They can also be roasted on charcoal once they’re dried to help the tea release its aroma when drinking.
SIP ALONG with
$8.00 – $100.00
Dry leaf: Light mushroom
Wet Leaf: herbal, light dried fruit
Liquor colour: Orange
Liquor aroma: Dried fruit
Flavor: Woody, mushroom
Mouthfeel: Glossy, Full bodied
While Fu Zhuan tea may be well known for its many health benefits due to the presence of Jin Hua, also know as gold flower, it is also a delicious tea to simply sip and enjoy!
The dry leaf gave us subtle hints of mushroom that were initially quite faint. Once we brewed the Fu Zhuan into a clear orange liquor, the wet leaf was more forthcoming, delivering an herbaceousness, with touches of woodiness and dried fruit. As we progressed through the infusions, the tea became increasingly refreshing, unveiling a slight tartness at the beginning of the sip which left us refreshed after every sip. The mouthfeel was full and glossy and the aftertaste lingered pleasantly making this tea a delightful everyday tea.
Pingkou, Anhua, Hunan Province
3g/90ml at 100°C for 10 sec, 2nd & 3rd infusion for 20s. 7-10 infusions.
Sealed well in a cool, dry, dark location.
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The tea has old leaves with clear veins and a light green-ish brown color.
Light bright yellow liquor brings an aromatic, sweet, and light taste.
Liubao Cha is a historically famous tea. After aging for years, golden flowers appear in the tea, which helps improve the tea’s quality. It secretes amylase enzyme and oxidase that catalyze the starch in tea into monosaccharide and polyphenol oxidase. It encourages the liquor color’s change to brownish red and eliminates the “qing” (green) flavor.
Shape: individual leaves in a cylinder shape
Dry leaf color: deep brown with luster
Liquor: red, rich, bright amber color
Taste: rich and aged flavor
Brewed leaves: brown or reddish-brown
Fu Cha, also known as Hu Cha because the material comes from Hunan Province at the moment, is also named Fu (伏) Cha because it’s made during hot summer days (fu伏 tian). The name Fu (茯) Cha comes from its similar aroma and function as the poria mushroom(tu fu lin 土茯苓). The effect of the tea on lowering blood sugar, blood fat, and blood pressure has been proven and recognized by the medical world and the tea world. It is a great preventative drink and a good adjuvant for the three H’s, hypertension, hyperglycemia, and hypercholesterolemia.
Shape: comes in a brick shape
Dry leaf color: yellowish-brown
Liquor: bright orange
Brewed leaves: deep brown, incomplete