Meung Tea
Type of TEA
The tea cooperative has developed several different unique styles of teas with artisanal processing in the small tea factory which has been built with the help of a women’s development association. Meung Tea Producers Cooperative is currently in the course of receiving organic and fair trade certifications.The Mekong Tea Project accompanies them with ongoing technical support and sensory profiling; thanks to the quality of the terroir and the typicity of the leaves.
our teas
BOKEO GREEN TEA
DRY LEAF
- VISUAL ASPECT: Curly leaf.
- NOSE: vegetal, mineral, zesty.
IN THE CUP
- VISUAL ASPECT: Beautiful bright light yellow liquor.
- PROFILE: A lively tea with a dominant vegetal note which is accompanied by mineral and zesty notes with sweeter nuances of honey and fruit. Its texture is bold without being overpowering, bringing a pleasant presence to the mouth. vegetal, mineral, zesty.
PREPARATION
GAIWAN
• Dosage: 3 to 5g for 150 ml
• Water temperature: 80°C
• Steeping time: with multiple short steepings
BOKEO BLACK TEA
DRY LEAF
- VISUAL ASPECT: Large crinkled and textured leaves, golden brown.
- NOSE: Round and lively, carried by a malty bouquet, woody, tobacco, with notes of vanilla complemented by spicy undertones.
IN THE CUP
- VISUAL ASPECT: Beautiful bright coppery liquor.
- PROFILE: Lots of roundness. The slightly sweet taste of the attack highlights the sweetness of the notes of cooked fruit, malt, waxed wood, and spices. Hints of vanilla appear in the lingering aftertaste. A fine, evenly distributed astringency delicately accompanies the aromatic impression.
PREPARATION
TEAPOT
• Dosage: 8 to 10 g for 500 ml
• Water temperature: 90°C
• Steeping time: 4’
GAIWAN
• Dosage: 3 to 5g for 150 ml
• Water temperature: 90°C
• Steeping time: with multiple short steepings
