An unusual oolong produced from native Thai assamica which migrated from Yunnan, as a result it has many of the qualities one expects of puerh, with a full astringent taste and roasted nut tones.
A tea completely unique to Thailand, it is processed in the rolled Taiwanese style but is produced with a domesticated assamica native to Thailand. As a result, the tea has a stronger and less refined taste which makes for an interesting change to the typical Taiwanese style oolongs.
Produced in Northern Thailand in what was once the hub of the 'Golden Triangle', the farmers in 1994 turned their back on opium production and switched to tea, importing a range of tea plants from Taiwan's famed tea producing region Alishan.
- Powerful taste
- Nutty tones with a long lingering astringent finish
Harvest: Spring 2016
Cultivar: Bai Yai Assamica (a domesticated assamica native to Thailand)
Origin: Doi Mae Salong, Chiang Rai Province, Thailand
Sourced: From a specialist Thai wholesaler
- Heat water to roughly 80°C/176°F
- Use 1 teaspoon per cup/small teapot
- Brew for 45-60 seconds
Packaging: Resealable ziplock bag
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