– Sifu, why is this tea called Laughing Buddha?
Lao Cha replies: — Take a sip, young one. Picture an old, wise, pot-bellied laughing Buddha rejoicing at all the experiences life offers. It is just like this tea. The old tea bushes hold the history of many people who have come before. The taste is rich and complex. I'm sure its Cha Qi will get you tea drunk just like it did to those before you.
Our "Laughing Buddha" Gushu Ripe Pu-erh is made of tea trees that grow at the high altitudes of Mengsong. The dry strips are dark brown with reddish nuances. They infuse into a clear, intense red liquor. You'll encounter a mellow taste with top notes of ripe fruits and berries. A wonderfully spicy and slightly earthy aroma opens up when brewing the tea. The superior raw material provides an intensive yet soft and smooth mouthfeel, with no apparent astringency or bitterness and a slightly earthy finish. You can easily get a dozen brews, as this GuShu Ripe Pu-erh is quite brew-resistant.
Mengsong is located in the eastern part of Menghai County, within the Xishuangbanna Prefecture of southern Yunnan. The ethnic minorities in this area include Hani, Bulang, and Lahu. All of them have a long history of tea growing and cultivation. The Bulang people are descendants of the ancient Pu people. They are believed to be the first people to use and cultivate tea. Due to the lack of industry, Mengsong has remained a pristine area, largely untouched by development.
GuShu (古树) is one of the most desired tea materials. GuShu means "ancient tea tree," and GuShu tea is made from older tea trees that are at least 100 years old. It is said that ancient tea trees have energy (茶气 – Chá Qì) like no other. The tea bushes in large-scale production have a shallow root system that only reaches through to the upper levels of the soil. The ancient trees have a vertical, well-developed root system. It goes deep into the ground, absorbing the minerals, nutrients, and energy that the land of Yunnan has to offer.
Brewing guidelines:
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212℉ / 100℃
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1 g per 70-100 ml
3-5 min -
1 g per 20 ml5 sec + 5 sec for each subsequent infusion