China wulong tea - Icy mists from the peaks - 冻顶
Dong Ding
€10.71
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Sticky Rice
Ref : TO2042
Wulong tea from Thailand
Organic farming
Original tea
Tea preparation tips
Quantity
2g /25cl
Consumption
Morning
Infusion time
5 min (may be re-infused)
Water temperature
95°C
A rare and singular tea with a scent very similar to glutinous rice
Tea from Thailand
Its fragrance of steamed rice, due to the presence of Nuo Mi Xiang (Semnostachya menglaensis Tsui) leaves make this highly aromatic wulong tea from northern Thailand very special. Its smooth brew offers sweet, floral and biscuity flavours reminiscent of rice pudding.
Tea composition
- Wulong tea*
*From organic farming.
Origin of ingredients
Choke Chamroen Tea
Terroir
Situated at an altitude of 1,350 meters, the Mae Salong region is made up of lush mountain forests, home to many rare and endemic species, diverse flora and fauna, and numerous water springs. The subtropical climate of the highlands is characterized by relatively cool temperatures throughout the year. In addition, the alluvial and silty soils make the region ideal for tea cultivation.
Background and challenges
Mae Salong has not always been peaceful. Originally founded by growers from the Chinese diaspora who fled the Communist regime in China in 1949, Thailand's "Little Switzerland" took around 30 years to acquire the expertise needed to produce quality tea, with the support of former Thai king Rama IX.
Community projects
The latter helped improve the region's economic prospects and distance the community from its past association with the opium black market.
Organic farming
We have always offered organically grown teas and herbal teas, and used natural, organic flavours. We go even further, demanding that our suppliers use certified organic flavor carriers and solvents. Certified since 1994.
Original tea
White, green, black and dark teas from China, India, Japan and elsewhere are all varieties from the same plant: the tea plant. Once plucked, the leaf is processed in different ways, undergoing numerous transformations. Depending on the terroir, the fineness of the leaf and the way it is processed, the result is an unlimited palette of tastes and vintages.
Tea and food pairings
Paired with a cooked cheese such as an 18-month-aged Comté, this wulong will produce creamy, gourmet notes on the palate reminiscent of a melting risotto. Married to a Thai dish based on spiced coconut milk and glutinous rice, Sticky rice will also have a wonderful effect. It not only softens the spiciness of the sauce, but also enhances the fragrance of each ingredient. At the same time, the rice aromas echo each other, adding a delicate, mellow touch to this intense, spicy flavours cuisine.
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