STICKY RICE

TRAVEL TO THAILAND.

This Oolong is grown amidst the mountain landscape of the Golden Triangle, bordering Laos and Burma. Some tourists to Thailand may be familiar with Cha Kao Hom - the rice tea. A tea specialty found only in Thailand. The Oolong is heated and thus scented over a "sweet fragrance rice tender leaves" herb, originally from Yunnan. In Yunnan, probably only Pu Erh tea was flavored with the leaves - the Oolong scenting with this herb is a purely Thai affair. Its taste is reminiscent of rice pudding and mochi with the floral notes of the lightly oxidized Oolong.

DE-ÖKO-006
EU/Non-EU Agriculture

Ingredients

Oolong Tea

DE-ÖKO-006
EU/Non-EU Agriculture

Preparation

TRADITIONAL

1. Rinse tea

• 95°C
• 2 tsp

2. Infusion

• 250 ml
• Steeping time 2-3 min
• 2 infusions

CASUAL

• 95°C
• 3 tsp
• 350ml
  
• Steeping time 3min