Mr. Pan draws from 5 decades of experience to create an exquisite wulong from an unusual origin. His work brings out milk and peach aromatics that fold into toasted honey and then finish with geranium. Pan brought over his prized Qing Xin tea trees with him to Thailand when he fled Taiwan after World War II. He expertly grows them
800m above sea level in Chiang Rai and is now sought after by farmers in Taiwan and China as a consultant.
Tasting Notes: milk, peach, honey, geranium
Farmer: Mr. Pan
Region: Mae Suai, Chiang Rai, Thailand
Harvested: March 2018
Cultivar(s): Thai Qing Xin
rinse, 6g : 180ml : 90°C : 1m30s
2nd/3rd: 1m30s; 4th: 2m; 5th: 2m30s
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