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Rare black tea from the Northern province of Chiang Rai. Local cultivar Jing Shuan. The leaves are plucked and left to wither and ferment for about 18 hours on tarps under cover. The leaves are then rolled and fermented again for another five hours before drying. The leaves are large and twisted.
It is light apricot colour liquor, very aromatic tea, nutty with a touch of a lighter spice (saffron) and plenty of aromatics and a light caramel sweetness.
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