Doi Wawee Sun-Dried Red Tea

Origin: Doi Wawee, Northern Thailand 
Cultivar: Heirloom assamica from ancient tree (seed) 
Harvest: April 2022 
Elevation: 900 – 1150m 

Sun-dried Red Tea (Shaihong) is most likely the original way of producing red tea using the Sun’s natural light and energy to dry the tea. This natural sun-drying method predates the modern and more widespread practice of oven drying red tea. The sunlight and slow rate of natural drying creates a uniquely sweet fermentation taste and aromatic profile that only the Sun’s natural UV-light can produce. The sun-dried red tea keeps the living character of Pu’er tea because the temperature of sun-drying is not as high as that of oven machine baking which thoroughly stops the enzyme activity in red tea.

This tea is good for immediate drinking as well as aging and enjoying overtime. Oven-dried tea tends to have more baking and caramelization notes while sun-dried red teas are more fruity, multi-floral, raisin and muscatel grape-like.This batch from the ancient tea trees of Doi Wawee in Northern Thailand’s Chiangrai Province has a strong energy and flavor density with notes of berry compote, red date, black sugar, black pepper and deep maltiness. The tea is great for gongfucha sessions and shows its character over the course of several infusions.

Add 4g - 5g to a Gaiwan or Gongfu teapot (per 150ml-200ml). 
Use 212°F water. 
Do not rinse this tea. 
Infuse the 1st brew for 2 - 3 minutes. 
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.