Origin: Chiang Mai, Thailand Cultivar: Ancient Wild Tea Trees Elevation: 1300m Harvest: February 2022
Pu Muen is a Lahu ethnic community located about 170 kilometers from Chiangmai in Northern Thailand. The area is picturesque, surrounded by lush forests and nature trails, including the Nguang Chang "Elephant Trunk” waterfall. Doi Pu Muen is renowned for its tea and many of the area’s tourist attractions include visiting tea farms during the harvest season.
Harvested from old growth, wild Assamica tea trees, this is limited batch of wild green tea was processed similarly as shaiqing maocha. Shaiqing mao cha is a rustic, sun-dried green tea that is the base tea for both Sheng (raw, green) and Shu (ripe, dark) styles of Pu’er tea. This micro-lot of shaiqing features lots of buds and multi-colored leaves with a very low tannin, cooling bitterness and interesting cucumber peel and floral aromatics. The wild tea trees were grown from seed by the ancients who used them for good and medicine. These trees and the flavor of their wild tea are inextricably linked to terroir and this specific origin.
Origin
Chiang Mai, Thailand
Description
Origin: Chiang Mai, Thailand Cultivar: Ancient Wild Tea Trees Elevation: 1300m Harvest: February 2022
Pu Muen is a Lahu ethnic community located about 170 kilometers from Chiangmai in Northern Thailand. The area is picturesque, surrounded by lush forests and nature trails, including the Nguang Chang "Elephant Trunk” waterfall. Doi Pu Muen is renowned for its tea and many of the area’s tourist attractions include visiting tea farms during the harvest season.
Harvested from old growth, wild Assamica tea trees, this is limited batch of wild green tea was processed similarly as shaiqing maocha. Shaiqing mao cha is a rustic, sun-dried green tea that is the base tea for both Sheng (raw, green) and Shu (ripe, dark) styles of Pu’er tea. This micro-lot of shaiqing features lots of buds and multi-colored leaves with a very low tannin, cooling bitterness and interesting cucumber peel and floral aromatics. The wild tea trees were grown from seed by the ancients who used them for good and medicine. These trees and the flavor of their wild tea are inextricably linked to terroir and this specific origin.
Tasting Notes
Magnolia, cucumber, lily, Citra hops
Ingredients
Sun-dried green tea
Traditional Preparation
Add 4g tea per 250ml water into a glass teapot.
Use 200°F water.
Rinse tea briefly. Discard. Add water and infuse for 3 minutes.
Repeat for another 5+infusions. Increase the steeping time by 20-30 seconds with each additional infusion.
