{"product_id":"thai-forest","title":"Thai Forest - Black Tea","description":"\u003cp dir=\"ltr\"\u003e\u003cstrong\u003ecranberry jam - cedar leaves - caramel\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eA forest-grown black tea from northern Thailand: deep taste with an evolving, unique character.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eThis tea comes from old-growth trees growing wild in the forests of Chiang Rai, in the far north of Thailand, under the partial shade of the canopy in a fully natural, organic setting. The gardens were established generations ago by the Khon Mueang, the ancient people of Lanna, and traditionally used for miang — a tea fermented and eaten rather than drunk. These forest trees are rarely used for drinking tea at all, and rarer still for tea of real quality.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eOlivier Schneider set up a small workshop in the area and partnered with local villagers to process the leaves — first processing happens in the village, then the transformation is completed in his own workshop using methods he's developed himself. It's a genuinely new tea, not a traditional recipe: the first harvest is only just being offered this year.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eThe result is a black tea with real depth: cranberry jam and caramel meet a crisp, woody edge of cedar leaves. Still young and settling into itself, it will keep evolving and improving with time.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eBeyond the tea itself, the project has a wider purpose — bringing income and value to villages where tea has traditionally meant only miang, a low-priced product with a shrinking market. By developing quality drinking tea from the same forest gardens, the aim is to give producers a more sustainable option while keeping their forest gardens intact.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eWe are happy to offer some of the very first kilos of this tea, in collaboration with Olivier Schneider, a tea expert with over 20 years of experience researching taste, processing and culture of tea. After a decade in Yunnan, he now lives in Thailand, where he cultivates a centuries-old tea garden and continues to share his knowledge through teaching and writing.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cspan\u003eThis tea is great for brewing gong fu style. For the fullest experience, use a small (~200ml) teapot or gaiwan with 8g of tea | 95°C | 30 sec first infusion, then add ~5 sec to each steep that follows. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e50g\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eorigin:\u003c\/strong\u003e Chiang Rai, Thailand\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e\u003cstrong\u003eproducer:\u003c\/strong\u003e Olivier Schneider\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e\u003cstrong\u003eharvest: \u003c\/strong\u003e2026, forest-grown\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003ePreparation:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003e1tsp (2-3g) per cup | 100°c | 1-2min\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eUse more leaves for stronger tea. You can brew our teas many times.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"rami tea","offers":[{"title":"Default Title","offer_id":55031166599511,"sku":"black-thai-wild","price":17.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/1873\/9543\/files\/black_tea_coming_soon.png?v=1758619398","url":"https:\/\/rami-tea.com\/products\/thai-forest","provider":"rami tea","version":"1.0","type":"link"}