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Sun Dried Red Tea Pu Muen
Fruity syrup, fermented nectar,
malty and Medjool dates
About this tea
Sun-Dried Red Tea (Shaihong) is the original way of producing red tea using the Sun’s natural energy for drying. This method predates the modern and more widespread practice of oven drying red tea. The slow rate of natural drying creates a uniquely sweet fermentation taste and aromatic profile that only the Sun’s natural UV light can provide. The sun-dried red tea keeps the living character of tea like Pu’er tea because the temperature of sun-drying is not as high as that of the oven machine baking that thoroughly stops the enzyme activity. Just like Pu’er it is good for immediate drinking as well as aging and enjoying over time. There are more baking and caramelization notes found in oven-dried red tea and more fermented fruity, multi-floral and nuanced notes in sun-dried tea. This batch from Doi Pu Muen in the Mae Ai District of Northern Thailand is extremely rich and almost chewy or gelatinous in its infusion but has no astringency or bitterness. The strength, energy and flavor are that of the original tea essence. In 1979 HM King Rama IX of Thailand designated Pu Muen as a “tea village” and encouraged tea cultivation to replace drug crops and enhance the local Lahu tribe’s incomes and agricultural activities.
Origin
Mae Ai, Thailand
Cultivar
Local Assamica broad-leaf
Harvest
March - June
Elevation
1550 meters
Ingredients
Black tea
Ingredients
Black tea
Origin
Mae Ai, Thailand
Cultivar
Local Assamica broad-leaf
Harvest
March - June
Elevation
1550 meters
Preparation
- Imperial
- Metric
Traditional Tea Preparation
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.
Teaware
Everything You Need to Brew the Perfect Cup
Everything You Need to Brew the Perfect Cup
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.