Bio Thailand Chang Rai Hong Cha

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.

How to prepare Bio Thailand Chang Rai Hong Cha

Use 5 grams of tea leaves for 0.5 litre of boiling water cooled to 85-90 °C, steep for 2–3 minutes. Feel free to experiment with steeping time, water temperature, and the amount of tea leaves. You can also read our articles on tea preparation and water quality. These tea leaves are also suitable for Asian-style preparation, which includes multiple infusions: you steep 5 grams of tea leaves per 150 ml of water that has boiled and cooled to 85–90 °C for 20 seconds and in the following three infusions, you steep the leaves for 30, 40, and 60 seconds, respectively.