Bio Thailand Chang Rai Hong Cha

Thai black tea comes from Chiang Rai Province located in the Golden Triangle (border with Burma and Laos) in the northern part of Thailand. The tea tea bushes of Jing Shuan cultivar are located at an altitude of 400-700 m above sea level and are surrounded by old forests. The year-round warm temperatures and the rich precipitation make this area a perfect place to cultivate tea.
Completely oxidized, unbroken dry leaves in several shades of brown with an intense honey and malt aroma. Infusion of sparkling brown copper color and velvety soft, sweet honey taste with tones of dried pears, vanilla and autumn deciduous forest.

Preparation: we recommend to prepare the tea in 1,5 dcl of water. Put 3 g of tea into a warmed teapot and pour the boiled water, cooled down to 85°C. Let is steep for 1 – 1,5 minute, then pour into a cup. You can repeat the process many times, untill the tea has a good taste. With firther infusions, we slightly increase water temperature and time of steeping.