This limited batch is the first pick of spring buds and was processed as shaiqing maocha, which is the sun-dried green tea base for both Sheng (raw, green) and Shu (ripe, dark) styles of Pu’er tea.



Magnolia, cucumber, lemon

scented tea rose and Citra hops

About this tea

Pu Muen is a Lahu ethnic community located about 170 kilometers from Chiang Mai in Northern Thailand in Mae Ai. The area is picturesque, surrounded by lush forests and nature trails, including the Nguang Chang "Elephant Trunk” waterfall. This area has a large population of ancient tea trees and heirloom seed forest tea that we use to make sun-dried green tea and red teas as well as some Pu’er.

This limited batch is the first pick of spring buds and was processed as shaiqing maocha, which is the sun-dried green tea base for both Sheng (raw, green) and Shu (ripe, dark) styles of Pu’er tea. This micro-lot of shaiqing maocha features lots of buds and multi-colored, pinkish-green leaves. It offers very low tannin and a cooling magnolia bitterness. This tea has interesting lemon zest and cucumber flavors with a multi-floral aroma. The local tea experts in Northern Thailand refer to this tea as “sweet and sour tea,” owing to its natural disposition and fruity, floral and tangy taste sensations. The wild tea trees were grown from seed by the ancients who used them for food and medicine. These trees and the flavor of their wild tea are inextricably linked to terroir and this specific origin.

Origin

Mae Ai, Thailand 

Cultivar

Ancient wild tea trees

Harvest

March - June

Elevation

1300 meters

Preparation
  • Imperial
  • Metric
Traditional Tea Preparation

Add 4-5g to a gaiwan or gongfu teapot.
Use 200°F water.
Briefly rinse the tea. Add water and infuse for 20-30 seconds.

Repeat for another 5+ infusions. Increase the steeping time by 20-30 seconds with each additional infusion until the flavor and aroma dissipates.

Mae Ai background map mobile

Origin

Mae Ai

Northern Thailand 

The Mae Ai area is picturesque, surrounded by lush forests and nature trails, including the Nguang Chang "Elephant Trunk” waterfall. This area has a large population of ancient tea trees and heirloom seed forest tea that we use to make sun-dried green tea and red teas as well as some Pu’er. The wild tea trees were grown from seed by the ancients who used them for food and medicine. These trees and the flavor of their wild tea are inextricably linked to terroir and this specific origin.

You Might Also Enjoy