B-TH-049

Thai Black

ชาดำ

High mountain orthodox, from Chiang Rai, Thailand.

Black tea

Thai Black is strongest on sweetness, smoothness and aroma intensity. Typical tasting words: honey, lychee, cinnamon, nectarine, caramel. Cultivated in northern Thailand largely since the late 20th century, aided by Taiwanese cultivars and royal crop-substitution programs. While commercial grades are flavoured for cha yen, orthodox black teas are sipped pure in the Taiwanese gongfu style.

Also known as Chiang Rai Black and Doi Mae Salong Black.

Compare

The profile

Taste, 0 to 5

sweetness4bitterness1astringency2umami1brightness2body3smoothness4aroma intensity4finish length3

Flavour families, 0 to 5

floral2fruity3vegetal0marine0nutty1toasty1malty2honey4spicy1woody2earthy1smoky0creamy1citrus0stone fruit2tropical0cocoa1caramel2

Facts

Origin: Chiang Rai, Thailand
Plant: Camellia sinensis var. assamica
Harvest: spring, March to May
Elevation: high
Oxidation: 80 to 90%
Roast: very light
Leaf: twisted
Price band: mid-range
Availability: specialist
Ageing: a little
Forgiving to brew: 4 of 5
L-theanine: moderate

Made by: withering, then rolling, then oxidation, then drying, then sorting.

Caffeine

A cup of Thai Black carries a typical estimate of 50 mg of caffeine, within a range of 35 to 65 mg depending on leaf amount, water temperature and steeping time. Figures are estimates for a 240 ml cup. Better earlier in the day if you are sensitive to caffeine. The caffeine planner turns this into a daily total.

How to brew it

Method	Leaf	Water	Steeps
Western, 250 ml	3 g	90 to 95 °C	3 min, 4 min, 5 min
Gongfu, 100 ml	5 g	90 to 95 °C	25 s, 30 s, 40 s, 60 s, 90 s, 2 min
Cold brew, 250 ml	3 g	Fridge	8 to 12 hours

Up to 6 infusions. Scale for your own pot with the brew calculator.

Drinking it

morning
afternoon
afternoon
relaxing
social

Pairs with pastry, dessert and fruit. Milk: no. Iced: yes. Sweetener: yes. Good for beginners: yes.