Notes: For our tea delegation to Bhutan that was spearheaded by our friends at O5 Tea, it was Ja Aum that was the spotlight. Fermented in oak ash over an extremely labour intensive 8 day process, this tea forms the base of “Suja”, the famed butter tea of the Himalayan highlanders that has been consumed for millennia. Sonam & Dechen of Samcholing have produced an incredibly complex and smooth iteration.

Tasting Notes: Forest, mushroom, incense