Japanese Whisky Barrel Aged: Pu Muen

This batch of Sun-Dried Red Tea from Doi Pu Muen in the Mae Ai District of Northern Thailand is extremely rich and deep with a thick, almost chewy infusion. The strength, energy and bold flavor of Doi Pu Muen’s forest-grown tea ages wonderfully in whisky casks. In 1979, HM King Rama IX of Thailand designated Pu Muen Mountain as a “tea village.” The Royal Family of Thailand encouraged tea cultivation as a replacement for drug crops and to enhance the local Lahu tribe’s income with legitimate agricultural activity. Over several decades, Pu Muen Mountain teas have developed into some of the best and strongest teas in Thailand. We produced this tea from one bud and two leaves harvested in the peak spring season. We made the tea according to the methods of Sun-Dried Red Tea (Shaihong). This is the original way of producing red tea using the Sun’s natural energy for drying after fermentation. This method predates the modern and more widespread practice of oven drying red tea. The slow rate of natural drying creates a uniquely sweet fermentation taste and aromatic profile that only the Sun’s natural UV light can provide. Sun-dried red tea aged in whisky barrels is a one-of-a-kind cupping experience. We sent this tea from Thailand to Japan 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 fruity nectar fragrance and rich layers of taste are well integrated and balanced with subtle notes of sherry cask whisky.