Woody, smooth, with a subtle mushroom hint, very sweet aftertaste, a hint of bitterness but decreases overtime, very good Hui Gan with a strong Cha Qi
This is a six year old aged wild raw Pu Erh tea made by Kasem from his Pu Erh forest. It has a gorgeous fragrance, a bold Cha Qi and a long endurance of steeping. Every brew offers something different subtly. The sweetness also increases with each steeping. This tea provides a beautiful learning experience if you compare it side by side with Kasem's Before Qing Ming raw Pu Erh 2022. If you are new to aged raw Pu Erh tea, it also helps you understand and distinguish what a good quality aged raw Pu Erh with a good Cha Qi should be like. Interestingly, the local indigenous group known as Akha calls Pu Erh tea "Assam" as a reference to this varietal's botanical name "Camellia Assamica". This tea is completely aged naturally without being in any artificially conditions to expedite the process and result in a fake product. It will continue aging itself should you choose to leave it in a dry shady area.
Kasem is the second generation Thai Chinese from Wawee, and his father was one of the very first Chinese immigrants in the area that advocated for tea tree's protection. His father started with buying a small piece of land with wild tea trees 50 years ago and was able to piece the land together and passed this legacy to Kasem eventually. His tea plantation looks rather like a Pu Erh forest that's about 20 acres and filled with wild old bushes that are about 500-800 years old. Without pesticide or fertilizer, his greatest challenge is how termites could eat up a tree over a period of time. When you drink his raw Pu Erh tea, especially the aged ones, there's a bold and strong Cha Qi in them. Unlike some of the Chinese raw Pu Erhs from Yun Nan that has a tobacco flavor because of pan frying or machne drying, his processing style is rather delicate and focus on keeping the tea's natural state. He only sun dries his raw Pu Erhs.
Additional information on Wawee Village's history and geographic location
Wawee village also has a Chinese name, which is called Cha Fang Cun, and it means "Tea House Village". This region is mostly occupied by a local indigenous group called Aka and Chinese immigrants from the 50s and 60s, who were Kuomingtang (the National Party) and came from Yun Nan in horses by following the Ancient Tea Horse Road, then took refugees in northern Thailand. Nowadays, their descents are the 2nd and 3rd generation of Thai Chinese and either inherited the craftsmanship of making Pu Erh tea from their fathers or grandfathers, or acquired such skills through learning from tea masters in Taiwan or in Yun Nan later on.
It is located in the heart of the Golden Triangle, close to the border of Myanmar, and it has a mix culture of Yun Nan, Thai and Myanmar. Local farmers tell the tale of the wild Pu Erh tea tree forest in this area in the past, and how they have lost up to 50% of them because of ignorance and other agricultural needs. Some families, such as Kasem's, understood the importance of protecting such tea trees early on and is still an active advocate in the village.
Brewing Instruction Gaiwan & Teapot
Gaiwan: 5 to 10 secs
ceramic pot: 3 mins
Add 5gram/1 tbsp
95 C / 205 F
Top Health Benefits
Strengthening teeth & preventing tooth decay.
Lower blood sugar level & reduce high blood pressure.
Aids weight loss by suppressing the synthesis of fatty acids, which helps to stop producing higher levels of fat.
For education purpose only. This information has not been evaluated by the Food and Drug Administration. This information is not intended to diagnose, treat, cure, or prevent any disease.