No. 596

Myanmar Green Pindaya organic

In the heart of the „golden country“, tea is still growing nearly wild, being traditionally produced. Intensive and strong, fruity-sweet with slightly smoky nuances, this tea is natural and authentic. Myanmar – one of the last undiscovered paradises of tea in the world!

100 g

(€63.00* / Liter) €6.30*

300 g

(€60.00* / Liter) €18.00*

1000 g

(€56.70* / ) €56.70*

* Prices incl. VAT plus shipping costs

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Properties

Attributes:	Contains caffeine
Cultivation method:	Organic
Flavour:	strong powerful
Growing region:	Myanmar
Seals:	Organic cultivation
Taste:	fruity / flowery
Tea type:	Green Tea
Quality (TGR)	TGR77 \| 100

Ingredients

Organic Green Tea.

Organic certification

Organic cultivation DE-ÖKO-013 Certified by QC&I GmbH

The organic seal is the European label for organic products and labels our teas from controlled ecological production according to the regulations of the EG-eco-regulation on the organic farming.

Preparation

11 g tea leaves (7 level Teelamass) to 1 liter filtered water, boiled and cooled to 75 °C/ 167 °F. Allow to brew 2 min.

11g / l

75°C

2Min.

More about tea preparation

Tea from the Golden Land

Myanmar, also called Burma or Burma, is considered the country of origin of the tea plant. Burmese tea culture is strongly shaped by two influences: Chinese green tea culture on the one hand and the Anglo-Indian black tea tradition on the other. Tea has been grown and processed here for more than 5,000 years, but modern tea processing methods were still far away shortly after the opening in the early 2010s.

During his first visit to Myanmar in 2014, our tea taster Daniel Mack found conditions that were still very rudimentary in parts - also with regard to tea processing. But the motivation of the local tea farmers to further their education was enormous and so a close partnership developed over several years, the result of which is our wonderful green tea Myanmar Green Pindaya.

Together with GIZ (Gesellschaft für Internationale Zusammenarbeit), we supported the local tea farmers in modernising their processing methods and gradually converting production to organic tea. New tea factories were built, resulting in shorter transport routes and higher quality processing of the picked tea leaves. The drying plant could be converted to gas in 2018 - until then, firewood had been collected for generations to dry the tea leaves.Meanwhile, the green tea from the Pindaya region in Shan State, the heart of Myanmar, has also been successfully certified organic and has already found many enthusiastic followers in Germany.

Read the whole blog post by Daniel Mack on his first visit to Myanmar in our Tea Taster Blog!