Chiang Rai Gushu Shu Cha 2024 - 100g

Chiang Rai Gushu Shu Cha 2024 - 100g

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Shu from the Chiang Rai region of northern Thailand, which was harvested in April 2024, then sun-dried and fermented and pressed into 100g cakes.

The altitude of the hand-picking is around 950 m, the cultivar is Camelia sinensis, variety Assamica.

The aroma of the dry leaf is slightly sweet, combining woody, light earthiness.
The flavour is sweet, full, smooth, with woody notes and a hint of forest herbs and spices in the background. The yield of this tea is excellent!

Internally I call it a pracant, it can withstand quite a few infusions and compared to the version I have in my 2023 leaf it is more earthy, fuller bodied but still retains the character of Chiang Rai Shu.

I think the price/performance ratio is very interesting :).

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Brewing per 100ml - Gong fu Cha - 4-5g, 95°C, rinse, then 20-30s first infusion, then 15-30s depending on preference, lasts many infusions.