Meghalayi Lakyrsiew Orthodox Oolong AV2 - Option: 500 g

Lakyrsiew is a tea plantation in the Meghalaya region of India, known for its unique black teas and oolongs, especially those made from the AV2 cultivar. The plantation focuses on small-batch production with an emphasis on quality and freshness. Their teas are known for their delicate, sophisticated flavors. The tea is based on the AV2 cultivar and is praised for its complex flavor profile containing a wide range of nutty, fruity and floral notes. The dried leaves have a sweet aroma with hints of vanilla and malt. A well-prepared infusion will offer creamy notes with hazelnut, almond frangipane and floral notes of gardenia and jasmine. The experienced tongue will reveal hints of dried oranges, figs and pears, along with a subtle malty flavor.

Lakyrsiew is a small family-run tea estate located on ancestral Khasi land in the hills around Shillong, Meghalaya, overlooking Umiam Lake. Operating at an altitude of 1,000 to 1,300 meters (in some cases as high as 1,800 meters), it benefits from heavy monsoon rains and protective lake fog. Founded in 2002 by Nayantar and Geert Linnebank, the estate draws on the region’s tea history dating back over 170 years.

Lakyrsiew is particularly known for its commitment to:

• Organic farming: They have been organic since their inception and are certified organic.
• Quality over quantity: They produce small, carefully crafted batches of tea, often only around 1,800 kg per year.
• Unique terroir: The combination of altitude, climate and soil, along with the use of specific tea varieties (including Darjeeling clones and ancient Chinese plants), gives their teas their distinctive character.

The tea in the cup is usually light orange to golden in color. Depending on the specific harvest, the taste and color can vary slightly. For example, some autumn oolongs emphasize honey and fruit, while others may lean towards floral tones.

PREPARATION

Traditional style (Gong Fu Cha)
Preheat a gaiwan or 150 ml teapot. Use 8 g of tea and water at a temperature of 75-80 °C. Pour the first infusion after 20-30 seconds, gradually increasing the steeping time for subsequent infusions. Repeat infusions until you like the tea. The longer the steeping time, the faster the leaves will be exhausted and the fewer infusions you will need. We recommend porcelain or glassware.

Western style (1-2 infusions)
Use 3 g of tea per 250 ml of water and steep for approximately 3 minutes at 75-80 °C. Steep the second infusion for approximately 5-7 minutes at 80-90 °C. Play around with both the water temperature and steeping time. Experiment. We recommend porcelain or glassware.