This is a very nice “sticky rice” tea, perfectly sweet and tasty but the aroma is most wonderful, I always have liked the scent of rice teas this one makes the whole kitchen smell good. Lance don’t like the smell he calls in “stinky rice” tea lol
Unique and multi-facetted delicious aromatic mix of fresh green tea and tangy rice flavors, both maintaining an undiminished presence over two to three infusions. The scent of the dry granules as well as the tea liquor, which shows a clear sated yellow to golden brown color, conveys a distinct idea of the taste of this regional delicacy that otherwise might only be found in Burma’s Shan areas.
For the best possible taste result, DMS Chaa Khao Hoom should be infused for about 3 minutes or little less with 70°C – 75° hot water.
In the nomenclature of this tea, DMS means the cultivation region Doi Mae Salong, while ‘Cha Khao Hoom’ is the Thai language phrase for Rice Tea.
The aromadonor herb and the rice are carefully removed from the tea leaves after the flavoring/scenting process, which is done under heat feed of the mix and without the use of any artificial aroma agents. In a final processing step, the remaining, now intensely scented tea leaves are rolled to their characteristic granule form.
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