Doi Wawee Shaihong Spring Cake

Origin: Doi  Wawee, Northern Thailand 
Cultivar: Heirloom assamica from ancient trees 
Harvest: Vintage Spring 2021 
Elevation: 900-1150m 

Sun-dried red tea (shaihong) is most likely the original way of producing red tea using the Sun’s natural light and energy to dry the tea. This natural sun-drying method predates the modern and more widespread practice of oven-drying red tea. The sunlight and slow rate of natural drying creates a uniquely sweet fermentation taste and aromatic profile that only the Sun can produce. Sun-dried red tea keeps the living character of Pu’er tea because the temperature of sun-drying is not as high as that of oven machine baking which thoroughly stops the enzyme activity in red tea. This tea is good for immediate drinking as well as aging and enjoying over time.

This batch from the ancient tea trees of Doi Wawee in Northern Thailand’s Chiang Rai Province has a strong energy and density with notes of berry spice compote, red date, black sugar, black pepper and thick malty sweetness. The tea is great for gongfucha sessions and shows its character over the course of several infusions.


Chip the cake carefully with a pick or Pu’er dagger. 
Add 7g-9g to a gaiwan or gongfu teapot (per 150ml-200ml). 
Use 212°F boiling water. 
 
Briefly rinse leaves for 5-10 seconds. Decant and discard this rinse infusion. Proceed to infuse the tea using boiling water. Enjoy each infusion individually and savor the flavors of each round. 
 
Decant 1st, 2nd, 3rd and 4th infusions after 20-30 seconds. The tea infuses fast and gives out its strength in the beginning of the session. Brew the tea several times until the taste weakens. Increase the infusion time to your taste preference after you become familiar with the tea.