Lan Xang Black is a large-leaf, sun-dried black tea (known as a "shai hong") consisting of two leaves and a bud. While most black teas are roasted to stop oxidation, the process for this tea is stopped by drying the leaves in the sun. This technique is little known in the West and it lends the tea characteristics similar to a pu'er. The farmer that produces Lan Xang Black oxidizes it in a banana leaf with no machines for oven drying. This tea ages very well over six months or a year, becoming deeper, richer and more complex with time.
Amount: 2 grams of loose tea per cup of water (a pinch)
Temperature: 190 degrees (A simmer where bubbles begin breaking the surface; below a rolling boil)
Steep time: 3 minutes