Classified as Black Tea, but some of its qualities reminds of what you would feel in a raw Pu Erh tea. Earthy, woody, leathery but also flowery. This tea can be re-infused several times. Origin: Chiang Mai mountains, Thailand Tea Cultivar: Endemic tea bushes (see below) Preparation: 2g per 10cl, 90 degrees water, infuse for 3 minutes
An excellent black tea, complex but accessible, with wholesome fruity aromas. Very little bitterness even if you pushes the infusion longer. Can be re-infused several times. Origin: Doi Angkhang, Nord-Thaïlande Cultivar: Jinxuan Preparation: 2g par 10cl, 90 degrés, 4 minutes
Black tea dried with a wok. Very powerful but subtle. Woody, earthy, leathery but also flowery. A great tea... Origin: Paksong, Bolaven Plateau, LAOS Tea Cultivar: Endemic Tea Bushes Preparation: 2g per 10cl, 90 degrees water, infuse for 4 minutes
This tea combines the power and generosity of black teas and the versatility of Oolongs. An extremely sweet taste with aromas of cooked fruits. Round and long in the mouth, this is definitely an unusual but delicious tea to discover. Can be re-infused several times. Origin: Doi Mae Salong, North-Thailand Tea Cultivar: Ruan Zhe Preparation: 2g per 10cl, 90...
This tea is used to prepare the famous "Cha Yen", Thai Ice Tea sold in street stalls as well as Hi-So Bars all over Thailand, from Pattani in the south to Mae Hong Son in the North. This is the real stuff. Origin: Mountains from North Thailand Tea Cultivar: Endemic Tea Trees Preparation: Read the recipe below
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