PUER SHENG - CHA DOI KIO

This tea is produced on a small Thai plantation in the Fang region, at an altitude of approximately 1,200 meters, where tea plants have replaced poppy fields since the 1970s. The tea plants are Camellia sinensis var. assamica, large-leaf teas generally used for the production of fermented teas (Heicha) such as Pu-erh, in southern China, but also in Burma, Laos, Vietnam, and Thailand.

This lightly oxidized tea is sun-dried. The resulting flavor is a vibrant tea with powerful, fermented notes, though it is not Pu-erh shu, which is artificially aged. This batch is approximately three years old and will continue to evolve and improve with age.

Brewing instructions: Use spring water at 95 degrees Celsius, 1.5 grams of tea per 10 cl of water, and short infusions of around one minute. Several infusions are recommended.