Description
The production of this tea follows the steps of white tea making, with the distinctive feature of an anaerobic withering process (without oxygen) that promotes the natural formation of GABA (gamma-aminobutyric acid). It is crafted from Camellia sinensis assamica.
A surprising tea with a profile of fragrances that mixes notes of dried rose and a waxed, mildly spiced touch for a taste experience like no other!
Details
Origin: Chiang Mai, Thailand
Colour: white tea
Age of tea trees: 60 to 300 years
Altitude: 600–800 m
Mountain: Mae Tang
Variety: Assamica
Tasting notes
Dry leaves: twisted leaves and buds
Colour: amber
Texture: powdery
Notes: dried rose, peony, wax, woody, dry vegetal, spicy, hint of menthol
Preparation tips
Teapot: 70 °C (160°F) for 8 minutes.
Traditional preparation, gong fu cha: multiple infusions possible – ask your tea sommelier for advice.
