CHANGKHAM
Tasting Notes
Discovering the Terroir
A Legacy Continued: From Exploration to Return Following the spring of 2020, an unexpected pause disrupted our rhythm. Unable to reach the mountains, we dedicated our time to the continuous study of this wild tea forest. We realized a core truth: wild tea trees are never static, evolving silently with the climate, environment, and time. In 2023, we returned to Doi Saket, Chiang Mai, rebuilt the team, and re-entered the primal forest. In 2024, we resumed harvesting but exercised absolute restraint. We spent a full year solely observing, recording, and cupping to understand the trees' transformations over the past half-decade. Patience breeds breakthrough. In the spring of 2025, we present our answer. The 2025 Spring Collection Black Tea / Oolong Tea (Semi-fermented) / Green Tea Three creations from the exact same wild forest. Tailored craftsmanship unlocking three entirely distinct flavor pinnacles from a single origin. Reshaping Tradition: The Pressed Black Tea Cake Traditionally, black tea is offered as loose leaf, emphasizing immediate enjoyment. However, our practice revealed a new frontier: premium wild black tea from high-altitude ecosystems (1400m+) possesses profound aging potential when properly pressed. Time-Forged: Pressing reduces oxygen exposure, allowing internal compounds to fuse slowly and harmoniously over time. Restrained Depth: The aroma shifts from outward to inward. It becomes steadier and more introspective, with prominent woody notes and enhanced mellowness that beautifully integrate as time passes. Dual Value: A rare form for wild black tea, offering both immediate drinking pleasure and exceptional long-term collection value.