Tasting notes

Organic wild foraged Green Tea. Strong green type. Fruity with intense flower tones.

Background

Wild Soui Bu is interesting in many ways. First it is a tasty Organic Green Tea. Second, when paired with wild Lien So you can see how processing changes a green tea to a black tea. Both teas use the same leaf. Third, Wild Soui Bu is a traditional tea that has probably been produced in exactly the same way for centuries. Wild Soui Bu is plucked from wild tea trees found on the borders of Yunnan and North Vietnam. These are tall ancient tea trees which are as close to the original tea trees as any on the planet. Remote villages in the area are home to indigenous tribes,the Bu Lang and Dai people. All teas produced by these people are always hand processed and the teas will never have had any modern process added. Organic certification is an bonus and I would like to congratulate the effort of certifiers IFOAM to ensure this area of cultural importance is left intact. If you would like more information on this go to our Black Tea Lien So.

Perfect preparation

Treat this tea as any Green Tea. A word of warning. Wild Soui Bu is strong and if left to steep too long it will go bitter. If you allow for this and steep the tea lightly you will be amazed at the softness of its flavours. Bring freshly drawn filtered water to the boil and leave to cool for two minutes. Add one teaspoon of Wild Soui Bu to a small clay teapot about 300cl. Add your cooled water and leave to steep for one minute. Pour the whole amount off. Add more hot water to your tea leaves and steep for two more minutes. Repeat this process until there is no taste left. It is important to use a clay pot for this tea. If you leave the leaf in the pot after each brew it can stay there for the whole day. So one set of tea leaves can be used for breakfast, lunch and dinner. Note the caffeine content will get less and less with each brew.