This specialty from organic cultivation comes from the northern Province of Chiang Rai. Ancient trees surround the tea fields and constant rainfalls as well as warm temperatures offer the best preconditions for the cultivation of this rarity. The freshly plucked leaves are spread under an outside roof to wither and start to ferment for approx. 18 hours. Then, the tea is rolled and fermented for another 4-5 hours. After the drying, the “Hong Cha” can finally demonstrate its exceptional shape: a very nicely formed, long twisted and ebony-colored leaf. The infusion has a fruity, caramel-like bouquet with a cup that shines in amber tones. Very aromatic with a subtle sweetness and hints of honey on the palate.
3-5 minutes
203-212 °F
1 heaped tsp./6 oz serving