Hong Tai Chang Pu-Ehr Shu, 2014

Hong Tai Chang Pu-ehr Shu 2014 (洪泰昌普洱熟 2014), 357g, originates from the Doi Mae Salong Mountain Organic Plantation in Chiang Rai Province, Northern Thailand. This distinguished post-fermented tea exemplifies the nuanced artistry of Pu-ehr tea making. The tea's quality is a testament to the meticulous care and traditional methods employed in its production, from selection to fermentation.

Cultivated in the idyllic conditions of Northern Thailand's high altitudes, this Pu-ehr Shu undergoes a precise fermentation process before being pressed into 357g cakes. This method enhances its mature, earthy flavor with sweet undertones, reminiscent of the rich soil it grows in. Over time, it develops a deeper complexity, offering a smooth and robust taste profile with every brew.

Upon infusion, Hong Tai Chang Pu-ehr Shu 2014 presents a deep, amber liquor. It is known for its velvety texture and a richly layered taste—earthy at its core, with a lingering sweetness and notes that hint at the subtropical flora of the region. This tea's process and the pristine environment of the Doi Mae Salong Plantation ensure a Pu-ehr of exceptional purity and depth.

Celebrated for both its heritage and health benefits, including aiding digestion and enhancing wellness, this tea is a staple for those who appreciate the depth of Pu-ehr. It embodies the spirit of its origin, bringing a piece of Northern Thailand's tea culture to the world.

// Type of post-fermented tea
// Fermentation: Fully fermented
// Roasting: None
// Recommended brew temperature: 95°C
// Recommended consumption rate: 1g per 20ml of water, for multiple infusions
// Withstands: up to 10 brews.

Flavour and taste: profoundly earthy with sweet nuances, evolving into a smooth, rich finish.

Origin: Doi Mae Salong Mountain Organic Plantation, Chiang Rai Province, Northern Thailand.