Japanese Whisky Barrel Aged: Chiang Dao
Garden Direct Black Tea
Japanese Whisky Barrel Aged: Chiang Dao
Japanese Whisky Barrel Aged: Chiang Dao
Japanese Whisky Barrel Aged: Chiang Dao

Japanese Whisky Barrel Aged: Chiang Dao

The Assam forest tea from Doi Chiang Dao was sent to Japan to age in Japanese whisky sherry casks, resulting in deep, well-balanced infusion with notes of oak, vanilla and burnt sugar. 

About 18 Cups Of Tea
Qty:

Smooth and rich body with notes of oak and vanilla and burnt sugar

About this tea

A special collaboration tea that we selected from a remote forest tea region in Northern Thailand and shipped to Japan for aging in whisky barrels. The old Assam forest tea strains from Doi Chiang Dao have an exquisite and deep taste that benefits greatly from aging in whisky casks. This small lot from Doi Chiang Dao came from a grove of very old tea tree strains that can be traced back to the 13th century. The teas from this region have a naturally occurring chocolate aroma and thick tea soup. We sent this tea to be aged for 6 months in sherry casks that held Japanese whisky previously. The tea absorbs fruity aromas and whisky notes after aging in sherry casks. The natural chocolate fragrance and rich layers of taste are well integrated and balanced with subtle notes of sherry cask whisky.

Ingredients

Black tea

Origin

Doi Chiang Dao, Thailand

Cultivar

Vintage Assam

Harvest

May 2024 | Barrel aged 6 months

Elevation

1400–1600 meters

Preparation
  • Imperial
  • Metric
Traditional Tea Preparation

Add 5–7g to a gaiwan or gongfu teapot (per 150mL–200mL).

Use 200°F water.

Do not rinse this tea.

Infuse the 1st brew for 1 minute.

Infuse 2nd and subsequent brews for 30–45 seconds.

Repeat several times until the flavor and aroma of the tea dissipates. As the brewing session ensues, increase the infusion time to coax out the body and strength of the final infusions.

Teaware

Everything You Need to
Brew the Perfect Cup

Doi Chiang Dao background map mobile

Origin

Doi Chiang Dao

Northern Thailand

There are tea growing villages and areas of forest tea all over the Doi Chiang Dao region between Chiang Mai and Chiang Rai in Northern Thailand. Once part of a greater Dai Kingdom that spanned the regions of Burma, Yunnan, and parts of Laos, Northern Thailand is part of a rich history of tea culture that has brought Chinese tea practices and traditions to the area. Home to widespread old growth tea forests, Doi Chiang Dao is an amazing source of oolong, red and Pu’er teas.

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