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Chiang Rai Tea
Chiang Rai, the northernmost land in Siam
"Chiang Rai", the northernmost province of Thailand. It sits 829 kilometres from Bangkok and covers an area of about 11,678 square kilometres. The terrain is mostly mountainous. Fertile plains sit alongside rivers, it is the province with the beauty of art, highly cultured and experiences a unique way of life, including a fascinating climate. Whilst this area is one of the most complex in Thailand, it does not stop tourists visiting this land of beauty, to soak up the atmosphere and cool nature of the land over the top of the mountain.
Chiang Rai is the northernmost province of the country. The area is surrounding amongst forest and mountains that range in height from 410 to 2,000 meters above sea level. Summer and winter months experience different temperatures. In December the average low temperature is 8.7 degrees Celsius whilst the average high temperature for April is around 36.4 ° C. The annual rainfall precipitation is less than 140 mm or 1,752 mm per year. The average temperature is 27.6 ° C with relative humidity of 76 percent. Most of the soil is loamy, clay loam, sandy loam and clay. The absorption water level is moderated. Soil has many nutrients such as nitrogen, phosphorus and potassium. Most areas in Chang Rai have a negative slope, are hilliest or mountainous and as a result, there are no problems with diseases and insects. The topography and climate of the area make it an ideal destination for the growing plants. Plants are unique to the most prominent "tea" and can be used to produce fine aromatic tea flavours with health benefits.
Chiang Rai Tea production
The forest areas on the mountains of Chiang Rai have been the origin of tea for hundreds of years. Chiang Rai was slow to develop the tea; the development of the tea began in 2517.
It has even started promoting planting tea seriously. Chinese tea is under research and breeding by Tesco Taiwan, to grow tea in different areas of Chiang Rai. Chiang Rai tea plantation and expansion is being promoted with continuous support of government agencies and departments of the government of Taiwan. Chiang Rai presents cultivation and more tea is produced here than anywhere else in Thailand.
From growing fresh tea leaves to the production process of creating tea products that have unique character, odour and flavour. The meticulous production procedures and quality tea varieties of Chiang Rai help create a wonderful quality of tea.
The selection of quality tealeaves are dry roasted and given drying treatment to physically change the chemicals and biochemical of the tealeaves. Using the knowledge and expertise that has been passed on from the high quality tealeaves grown in Chang Rai.
Chiang Rai tea is made from two tea strains.
Chinese tea (Camellia sinensis var. Sinensis).
Species sinensis tea or perhaps a species known as the "Chinese tea" in Chiang Rai is grown largely in the form of agricultural systems because this tea species requires careful growing, a lot slower than others to breed many species sinensis. Derived from the experimental breeding of various tea varieties planted together in Chiang Rai as oolong tea varieties, soft stems and Oolong tea number 12.
Assam tea (Camellia sinensis var. Assamica).
Assam tea varieties are called by many names, such as "Assam tea" or "tea native" or "wild tea" Assam tea originates from India. Assam tea has bigger leaf than Chinese tealeaves. Mentioned above, a hybrid tea that grows well under a forest canopy where the heat of the sun is tolerable.
The Chiang Rai Hill Tribe people in Thailand introduce this wild tea plant. In addition to the roasted coffee drinking and the introduction of tealeaf to make "tea" are the local snacks that taste astringent. With popular resistance to chewing the water can be sucked from fermented tealeaves before the residual is discarded. They can also be snacked on during leisure time or while working. Many choose to add salt and/or ginger for taste, depending on local cultural consumption.
The popularity of this style of tea consumption is low.
However, the cultivation of Assam tea to produce tea to drink has gained widespread attention. Due care is easier than Chinese tea varieties. The cost of tea production and tea is not very high.
These tealeaves can be used to produce black or green tea varieties and the market price is much lower than most Chinese tea varieties.
New types of tea.
Un-fermented tea such as green tea.
Semi-fermented or partially fermented tea, including Oolong (Oolong) tea and some other ferments.
The applicant for registration of a geographical location indication to be grow and pack tea in Chiang Rai. Process, supervise and monitoring can be traced back to a familiar destination cutie tea products according to defined criteria.