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Old gardens of Sop Pong area, Mae Hong Son, Thailand.
Picked from mid-March to mid-April 2019, first and second flush.
Fully hand-processed in the Bai Cha Thai tea factory.
Available in 7-8g dragon balls.
Here are the first tea of the Bai Cha Thai project. In Spring 2018, Martin visited us in Jingmai to learn tea processing. He planned to open a small tea factory in Northern Thailand and source tea from previously unmanaged old tea gardens growing around several villages on the Thai-Myanmar border. In February 2019, Martin and his wife, Sulawan, had already built the factory, we had the pleasure to process the first batch and we sold it on Farmerleaf.
During the Spring 2019 season, Martin and his wife worked hard to source fresh leaves and process tea in different style. This is an exclusive range of teas from an area where tea hasn’t been produced for decades.
The Pu-erh tea was cooked in a wok and rolled by hand. It was dried under a direct sunlight right outside the tiny factory. It is unclear what kind of varietals grow in this area and we are pursuing research to characterize them. This tea has an unusual tasting profile for a pu-erh tea. It has a high-pitched fragrance that could be attributed to an oolong tea if you were to blind taste it, but it still has a decent body as far as pu-erh tea goes. The Huigan is shy but the tea has a soothing effect on the body. This tea does comes from medium and big sized trees and you can get that feel of quality material from the cup. Expect an unusual experience with this one.
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