This black tea is grown in the mountains in the Meung district in northwestern Laos by the Akha, an ethnic group. The Meung Tea Producers Cooperative gives the Akha farmers of the area a sustainable alternative to destructive industrial agriculture (mainly bananas and sugar cane) and one which also helps to protect the soil and the forest.  The Cooperative assists farmers in reaching an international audience, helps to increase their production and processing skills, and supports reforesting efforts.

The Akha have always used the large-leaved tea plant, which is often classified as Camellia Sinensis var. Assamica, but which has a great diversity of characteristics (red/purple buds, different leaf shapes, etc.). These plants are very resilient and well adapted to their environment.  Most of the gardens in the Meung district lie between 800 and 1200 meters above sea level. All plants are grown from forest tea seeds and there are no clones/cuttings, so strictly speaking there are no cultivars. 

The combination of lush soil and abundant moisture, from mist and clouds, produces an exquisite tea with good body and a complexity of taste.  The large wiry brown and golden leaves brew to a bright copper cup with light malty bouquet and a sweet, honey taste with notes of cocoa, spices and a hint of creaminess.

Brew tea at 195º - steep for 3-5 minutes.  Multiple infusions are possible. 

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