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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
Farmer(s): Ms. Dechen & Ms. Sonam
Region: Samcholing, Trongsa, Bhutan
Harvested: April 2023
Cultivar(s): Landrace
Batch size: 5kg
Elevation: 1800m
Preparation Notes:
Ja Tang: 6g 180ml 90°C 20s
2nd: 20s, 3rd + add 15s / steep
2nd: 20s, 3rd + add 15s / steep
Suja Butter Tea: 20g 1000ml 4h+
Simmer for 4 hours+.
Blend 60ml, 120ml milk, 12g butter, salt
Simmer for 4 hours+.
Blend 60ml, 120ml milk, 12g butter, salt