Chiang Rai Gushu Sheng 3/2026 - 100g

Chiang Rai Gushu Sheng 3/2026 - 100g
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This Sheng comes from the Chiang Rai region in northern Thailand, a well-known area where ancient tea trees used for pu-erh production grow. The trees are often located in hard-to-reach areas, and the tea is always hand-picked. It was harvested in March 2026, making it a spring harvest.

The altitude of the hand-picked tea is around 950 m; the cultivar is Camellia sinensis, Assamica variety, and the trees are Gushu. The producer states that the age of the trees significantly exceeds 200 years (Gushu = 200 years and older). I do not wish to debate the exact age; what matters is the taste and character of the tea, as well as its yield during infusions. From this, one can distinguish whether it is Gushu or bush tea.

A delicate yet very robust, complex, and refined sheng. The aroma of the dry leaf is delicate, beautifully sweet, spicy, and reminiscent of mountain herbs.

The flavor is sweet, juicy, full-bodied, and clean with a hint of forest herbs. With short, almost immediate infusions, you can expect countless exquisite, delicate, and delicious infusions.

The tea is suitable for aging; its flavor will gradually round out, revealing more herbal notes and sweetness. However, it is already excellent now.

Brewing for 100 ml - 3-4 g, 95°C, 20–30 seconds for the first infusion; pour off subsequent infusions immediately, extending the steeping time only when the tea begins to lose its strength.