Brewing Guide
Choose your extraction method
100°CTemperature
7g 100ml
Wash: 5s • 1st: 10s • Add: +5sGongfu Timing
Origin
Chiang Mai, Thailand
Cultivar
Assam↳ TTES #8
Flavor Profile
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Tasting Notes
MaltySmoothSweet
Vendor Notes
GABA processing in this Thai black tea creates a remarkably smooth cup, softening any potential astringency. Crafted from the robust Assam cultivar, it offers a rich, malty foundation, complemented by subtle notes of dark honey and a comforting, well-rounded sweetness.
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About This Tea
What does GABA Assam Hong Cha: Té Rojo Tailandés de Chiang Mai | 50g taste like?
GABA processing in this Thai black tea creates a remarkably smooth cup, softening any potential astringency. Crafted from the robust Assam cultivar, it offers a rich, malty foundation, complemented by. It leans malty, smooth and sweet.
How should I brew GABA Assam Hong Cha: Té Rojo Tailandés de Chiang Mai | 50g?
Water around 90–100 °C (195–212 °F). In a mug, steep 3–5 min. For gongfu, use 5 g per 100 ml, 15–30 s steeps. You'll get to see how the flavor changes across multiple rounds. Full boil is fine for most blacks. Don't overthink it.
Where does GABA Assam Hong Cha: Té Rojo Tailandés de Chiang Mai | 50g come from?
Grown in Chiang Mai, Thailand from the TTES #8 cultivar.
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