Thailand: A Landscape of Living Tea Traditions
Thailand’s tea culture is diverse—rooted in generations of cultivation and shaped by indigenous practices and neighboring tea traditions. From the misty highlands of the north to lush tropical valleys, these gardens produce teas with remarkable clarity, character and depth.
Our collection of teas from Thailand explores this range. From naturally vibrant butterfly pea flower and fragrant blue jasmine to Thai-crafted pu’er-style teas and finely milled tea powders, each offering reflects a distinct expression of place. Bright fruit botanicals like passionfruit and hibiscus echo the region’s abundance and bring the Thai countryside to your cup.
How to Brew Teas from Our Thailand Collection
Brewing tea is a mindful practice that brings out the full expression of each leaf, cake or botanical. From delicate loose leaf teas to compressed pu’er cakes and finely milled powders, each format benefits from a slightly different approach to unlock its ideal balance of aroma, flavor and texture. Preparation can vary by tea, but use the general guides below as a starting point and adjust to taste.
- Loose Leaf Tea: Use 1 tablespoon of tea for every 12 ounces of water. Steep in water heated to 190-195℉ for 3-5 minutes. Strain and enjoy. These teas can often be re-infused for additional, evolving cups.
- Tea Cakes (Pu’er): Chip off one tablespoon of tea per 6 ounces of water. Rinse with boiling water for 20-30 seconds, then discard. Steep in a second, fresh batch of boiling water for 20-30 seconds and decant into a tea cup. Re-steep, gradually increasing infusion time with each brew.
- Sachet Tea Bags: Steep one sachet in 8 ounces of water heated to 190-195℉ for 3-4 minutes.
- Powdered Tea (including matcha): Use 2 teaspoons per 8 ounces of water. Whisk or stir into 2 ounces of 180℉ water for one minute or until it dissolves. Add 6 ounces of cold water and sweeten to taste, if desired.