Thai green tea from old trees is generally full-bodied, thick and energetic – for a light green tea and is a good choice to spurn away fatigue and boost energy levels while hydrating.
The dry leaf has an uneven colour; somewhere between dark greyish-green, whitish-green and yellow-green. The leaves are medium-sized, thin, fine-green spirals of twisted leaves with some tips.
The fragrance is mellow, herbaceous with hints of field flowers, white grapes, moist mangroves.
The infusion is transparent, with a light yellowish-green shade.
Taste and aroma
The bouquet of the tea is fresh, herbaceous, moist-vegetal with notes of pepper, field-grasses, mango and honey.
The aroma is mellow and floral-herbaceous.
The taste is full-bodied, soft and creamy, with slight tart bitterness of dried jasmine flowers, dried sweet peas and lingering vegetal finish.
Brew tea with hot water (75-92°С) in a porcelain gaiwan or in a teapot of porous clay. The proportion is 3-4 g per 100 ml. After a first few (3-4) flash-infusions of about 1-2 seconds, increase the infusion time, if necessary. You can repeat infusing up to approximately 6-7 times, while the tea remains tasteful.