Black tea from trees with an average age of 300 years. It incorporates three curious aspects, where different technologies and terroir complement each other.

It is sun-dried but has been roasted in wok. It combines the chocolate and nutty notes of classic black tea with flowers and dried fruits of Shai Hongs. These markers are easy to read and create a bright, distinctive flavor profile.

And the third, terroir aspect is the wine melodies of raisin and sherry. These are the signature characteristics of aged black tea from Thai trees. They are still in their infancy here, but will develop with age if we can keep it (in stock) for a couple more years.

The material used is bold, high-grade: lots of beautiful, golden buds that create that very bright florality.

The tea brews instantly and richly, it is recommended for quick steeps. You don’t need a lot of leaves for a session–it has an excellent stamina, so I suggest taking ⅔ of the usual amount.

Aroma: noble garden flowers, chocolate, dried fruits, almonds, hazelnuts.

On the palate: dried fruits intertwine with chocolate, almond, hazelnut and floral notes, among which I would highlight rose and peony. The tea is soft and goes smoothly if brewed moderately strong.

The aftertaste is powerful, floral and vanilla, long and charming. Tones of dark chocolate and some rye bread appear in the finale, which refers us back to Dian Hong.

Cha Qi effect: the tea warms and fills with satiety, soothes and collects thoughts.

P.S.: On the one hand, this tea may seem familiar to our regular customers from the previously tested Thai blacks from trees. But it is worth taking a closer look. Its original, chocolate-floral character complimented by the wisdom and richness of old Thai trees earns this specimen its own place in our collection.

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