Fabulous wild Gu Shu tea from 300 year old large-leaf camellia sinensis assamica plants growing at 2,000 meters on the North Thailand-Burma border without human intervention. The precious old tree leaves were then processed by Shan ethnic people like Sheng Puerh tea. They gently hand-picked the bud and leaf sets, sun dried the leaves, performed a short 10-15 minute charcoal fire roasting as a finishing touch and then stored in a dark, cool and well-ventilated room to age. Finally these leaves were not pressed . You’ll find this tea to be very aromatic and intense, producing a beautiful orange cup of tea that handles many infusions. Early infusions will have a very pleasant bitter-sweetness than rounds out and becomes more and more sweet with each cup. We recommend you prepare at least 7 infusions of this fantastic tea.
Origin: Ban Wiang Pang Kham, Chiang Rai, Thailand
Harvest: Spring, 2011
Color of liquor: bright orange
Aroma: tobacco, tree resin, spicy, dry fall leaves, sautéed zucchinis, fresh mountain air after rain, rubber
Flavor: dense, intense, fermented leaves, tobacco, wood, apricot, full bitter-sweetness, long aftertaste
Temperature: 90-100º c
Steeping Time: 20seg; 40 seg; 1min, 1,5min…