Japanese Whisky Barrel Aged: Chiang Mai
About This Tea
A special collaboration design of tea. We selected teas from the remote areas in Northern Thailand which have a strong liquor and deeply rich taste. The old Assam varieties and forest tea found in Chiang Rai and Chiang Mai, Thailand make exquisite and deep teas that benefit greatly from aging in whisky casks. This small lot from Doi Chiangdao came from a grove of very old trees in the forest that date back to the 13th Century. The teas from here have a naturally occurring chocolate aroma and deep red tea fermentation. We sent this tea to Japan in 2017 for aging is Sherry Cask Japanese Whisky Barrels. The tea absorbs the fine liquor and fruity aroma of the Whisky cask and the natural fragrance and maturing character of this batch is well integrated but not overpowered by the whisky.
Origin
Chiangdao, Thailand (Barrel aged in Japan)
Cultivar
Vintage Assam
Harvest
March-April 2017 / Whisky Barrel Aged 7 years
Elevation
1400-1600 meters
Ingredients
Black tea
Ingredients
Black tea
Origin
Chiangdao, Thailand (Barrel aged in Japan)
Cultivar
Vintage Assam
Harvest
March-April 2017 / Whisky Barrel Aged 7 years
Elevation
1400-1600 meters
Preparation
- Imperial
- Metric
Traditional Tea Preparation
Add 5g to a Gaiwan or Gongfu teapot (per 150ml-200ml).
Use 200°F water.
Do not rinse this tea.
Infuse the 1st brew for 1 minute.
Infuse 2nd and subsequent brews for 30 - 45 seconds.
Repeat several times until the flavor and aroma of the tea dissipates. As the brewing session ensues, increase the infusion time to coax out the body and strength of the final infusions.
