Chiang Rai, N. Thailand
Availability: In Stock
- Tasting Notes
- Brewing Instructions
Traditionally, Thailand did not have a tea culture of its own, but with the fortunate combination of Chinese migrants' skills, imported Taiwanese expertise, and the perfect tea growing territory, many excellent teas are now being produced in northern Thailand. After Mao Tse Tung established the communist state in China in 1949, the defeated nationalist army fled into Mynamar, before moving on to Chiang Rai, bringing their tea making knowledge with them. With daily temperatures of 25°C and misty cool nights, this proved to be the perfect tea growing climate. Chiang Rai sits in the "Golden Triangle", well known for its lucrative opium growing industry. Specialist tea masters and tea bushes from Alishan, a famous oolong growing area, were brought over from Taiwan in the 1980s by the Thai king as a way of encouraging a diversion away from opium crops, and to enable an upgrade of tea production. The result of all these factors is the excellent Choui Fong tea, made in the Chinese style, with a distinct smooth oolong flavour.
The very large hand plucked leaves, interspersed wih stems, range in colour from pale olive green to a dark sage brown coour. The aroma is sweet and very inviting. On infusion the cup brews a gorgeous pale champagne colour with delicate honey sweetness, very slight earthiness and smooth vegetal overtones. A delicious easy drinking green tea.
Cakes and desserts. Fish. Cheese.
3g / 1 heaped tsp/ 200ml /85°C. Steep for 2 minutes. Can be re-infused 4 more times.
Tea infuser or teapot and strainer, gaiwan
Tea leaves and buds