2023 Lu Shui Tang Ancient Tree Raw Pu Erh Tea Cake 200g

A raw pu erh tea cake made from tea leaves harvested from ancient trees surrounding the Lu Shui Tang village in the Mengku tea region.

This tea offers a thick and smooth texture and opens with a honey-sweet, floral bouquet. The first few steeps also feature hints of herbs, which matures mid-way through the session into a complex palette of spices. In the late steeps, where the aroma softens, the tea is sweet and leaves behind a refreshing, minty sensation on the finish.

Powerful Cha Qi

In addition to its delicious flavour, this tea possesses powerful tea energy (cha qi), which improves mood, enhances mental clarity, and promotes relaxation for a meditative state of mind.

The Final Station of our Mengku Voyage

In 2022/2023 our pu erh tea sourcing efforts were focused on the Mengku tea region, known for its vast ancient tea forests. After visiting 10 villages and 13 tea gardens, and tasting over a hundred teas, we've selected only the best material to become part of our in-house tea cake selection.

As a result of our Mengku tea region exploration, we previously launched our Ba Nuo and Zheng Qi Tang tea cakes. Now, with the Lu Shui Tang cake, our journey through Mengku comes to an end. This premium cake is beloved by the entire Teasenz team, and we are excited to share it with you.

Lu Shui Tang

Lu Shui Tang is a tiny village that falls under the jurisdiction of the nearby larger village called Dongguo, located west of the river in Mengku. At an altitude of about 2300m above sea level, the village is surrounding by nature and clouds.

Premium Processing

Every processing step involved to produce this cake is executed with great care.

• Manual processing: The tea leaves were handpicked and manually processed during the end of September 2023. This is why you won't find many broken leaves in our tea cake.
• Aging in loose form: While most pu erh teas are directly compressed into cakes, Teasenz' signature process involves initial storage of the tea leaves in loose form. This allows for uniform initial aging and faster accumulation of aroma. While many producers avoid this step to save cost and storage space, we believe this results in a superior product.
• Steaming and stone-pressing: In the middle of January 2024, the tea leaves are steamed and stone-pressed into round cakes.
• Double wrapping: Once the cakes are carefully dried, they are wrapped in two layers of paper to allow for optimal further aging. A set of 5 cakes are then wrapped in 'tongs' using sustainable bamboo sheets to protect the cakes during transportation.