Thai Qing Xin Wulong Tea


Region: Mae Suai, Chiang Rai, Thailand
Farmer(s): Mr. Pan
Cultivar(s): Qing Xin
Elevation: 800m
Soil Type: Red (rich in iron)
Ingredients: Camellia Sinensis

Tasting Notes: Milk, peach, honey, geranium

Mr. Pan draws from 5 decades of experience to create an exquisite wulong from an  unusual origin. His work brings out milk and peach aromatics that fold into toasted honey and then finish with geranium. Pan brought over his prized Qing Xin tea trees with him to Thailand when he fled Taiwan after World War II. He expertly grows them 800m above sea level in Chiang Rai and is now sought after by farmers in Taiwan and China as a consultant.

Preparation Notes:

  • Recipe: 6g tea : 180ml water
  • Temperature: 90°C
  • 1st Steep: 1m30s steep time
  • 2nd and 3rd Steep: 1 minute 30s steep time
  • 4th Steep: 2 minutes
  • 5th Steep: 2 minutes 30s

Package is 40g.