Brewing Guide
Choose your extraction method
100°CTemperature
7g 100ml
Wash: 5s • 1st: 10s • Add: +5sGongfu Timing
Origin
Mae Hong Son, Thailand
Harvest
Spring 2019
Flavor Profile
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Tasting Notes
Wulong-likeSweetClean
Vendor Notes
This raw Pu-erh-style tea from Northern Thailand offers an intriguing high-pitched fragrance reminiscent of a lightly oxidized oolong. It presents a light, thin mouthfeel with a subtle sweetness and a clean finish. While bitterness and astringency can emerge with longer infusions, it holds up well for multiple brews, providing a comforting, mild Qi.
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About This Tea
What does February 2019 Mae Hong Son Maocha taste like?
This raw Pu-erh-style tea from Northern Thailand offers an intriguing high-pitched fragrance reminiscent of a lightly oxidized oolong. It presents a light, thin mouthfeel with a subtle sweetness and a. It leans wulong-like, sweet and clean.
How should I brew February 2019 Mae Hong Son Maocha?
Water around 95–100 °C (203–212 °F). In a mug, steep 3–5 min. For gongfu, use 5–7 g per 100 ml, 10–20 s steeps (10–20+ rounds). You'll get to see how the flavor changes across multiple rounds. Rinse the leaves once with boiling water before your first real steep. It cleans off storage dust and gets the flavor going.
Where does February 2019 Mae Hong Son Maocha come from?
Grown in Mae Hong Son, Thailand. This batch is from the Spring 2019 harvest.
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