Black tea organic Thailand Hong Cha 1kg

This speciality comes from the northern province of Chian Rai and is organically grown. Shady trees, warm temperatures and constant rainfall contribute to the cultivation of this rarity. Jing Shuan is the name of the tea plant used for this creation. It gives the tea its unmistakable aroma. Once the leaf is harvested, it is left to ferment and wilt in the open but overshadowed area for about 18 hours. The tea is then rolled and fermented for another 4 to 5 hours. The Hong Cha shows its extraordinary aroma after the drying process. The long twisted and teak-coloured leaf produces an infusion with a caramel-fruity bouquet. The cup shows an iridescent amber tone. Mildly sweet with hints of honey.