Mandalay Mystique

Quantity of tea leaves: 3 gram
Temperature of water: 90°
Infusion time: 3 minutes
Maximum number of infusions: 3 times

Begin by heating water to a temperature of 90°C, the optimal heat to bring out the rich and multifaceted flavours of Mandalay Mystique. If brewing the tea Western style, place about 3 grams of Mandalay Mystique leaves into your teapot or infuser (about 250 ml), ensuring there is enough space for the leaves to expand and release their essence. Pour the heated water over the leaves, fully covering them, and let them steep for 3 minutes for the initial infusion.

For each subsequent infusion, maintain the water temperature at 90°C or higher and extend the brewing time, allowing the tea to reveal new layers of its complex profile. Enjoy up to three infusions to fully experience this exceptional handcrafted tea from Myanmar.

If you are brewing Mandalay Mystique using the Eastern gong fu cha method, use around 5 g of leaf for your gaiwan or small teapot (around 120 ml).

Regardless of brewing technique, Mandalay Mystique will consistently deliver a delicious amber infusion.

Read more about how to brew a delicious cup of tea.

Mandalay Mystique offers a delightful sensory experience with its rich layers of wood and autumn treats.

The dry leaves exude earthy, woody aromas with hints of hazelnut, baked chestnuts, and rye bread, evoking the essence of an autumn stroll through maple-draped paths.

Upon infusion, Mandalay Mystique reveals a delightful bouquet of blackberry and redcurrant jam, complemented by subtle floral and citrus notes. The taste is brisk and profound, offering earthy and mossy nuances alongside alfalfa sprouts and a hint of malty whiskey, blending the lush landscapes of Scotland with the vibrant jungles of Myanmar.

The infusion presents a clear, beautiful amber hue, while the tea’s smooth, clean texture culminates in a long-lasting, juicy aftertaste reminiscent of dried apple and quince.

Myanmar, also known as Burma, has a storied history of tea cultivation, deeply intertwined with its cultural heritage. The tea journey in Myanmar dates back to the Bagan dynasty (849–1297), where legend tells of King Alaungsithu bestowing tea seeds to the Palaung people of the Shan Plateau. This high-altitude region, with its favourable climate, has supported thriving tea plantations for centuries. Another narrative attributes the introduction of tea to the Ancient Tea Horse Road, an essential trade route from China.

Despite its rich legacy, Myanmar tea remained largely hidden from the world due to decades of military rule and civil unrest. Since the country’s opening in 2011, Myanmar tea has begun to reach international markets, offering a unique taste that reflects its storied past and diverse production regions.
The culture of tea in Myanmar extends beyond mere consumption; it is an integral part of daily life, offered to guests and even eaten as a meal. Tea cultivation spans across various states, with Shan State being one of the premier producers, known for its high-quality leaves grown on steep, well-drained slopes.

Under the guidance of Phyu Thwe, Mogok Tea represents a shift towards sustainable agriculture. Phyu, inspired by her studies abroad and a desire to give back to her community, has positioned Mogok Tea as a beacon of quality and sustainability. With accolades from the UK Tea Academy, including the prestigious ‘Tea for Life’ award, Mogok Tea continues to garner international recognition.

This commitment to high-quality organic tea production, environmental protection, and community upliftment embodies the spirit of Mogok Tea, offering a taste of Myanmar’s rich cultural and natural legacy.

The Scottish Tea Factory, founded by Beverly Wainwright in Crieff, Scotland, has been a hub for artisanal tea production and education since 2011. With a background in managing tea estates and setting up micro tea factories around the world, including Sri Lanka, Beverly has dedicated her expertise to helping small-scale tea producers.

At the Scottish Tea Factory, she supported local growers in crafting their first teas and provided a learning centre for aspiring tea makers. Beverly continues her work as a consultant and trainer, sharing her passion for handcrafted tea and creative endeavours globally, including our collaboration with her and Mogok Tea.

Read more about Mogok Tea.

The production of Mandalay Mystique tea begins with the careful hand-picking of tea leaves from the native Burmese Assamica varietal and Camellia sinensis var. sinensis, grown at an altitude of around 1,100 metres. These semi-wild, organically cultivated plants from the Mogok and Shan regions flourish naturally, with only the tender two leaves and a bud being meticulously selected.

The leaves then undergo a precise withering process to reduce moisture and concentrate flavour.

After withering, they are gently rolled to break the cell walls, initiating oxidation—a key step in developing the black tea’s rich flavours and aromas. Once oxidised, the leaves are expertly dried to preserve their distinctive profile.

In a country where 99% of tea production is green tea, this Mandalay Mystique blend is a rare gem.

After multiple batches were crafted by skilled farmers in Myanmar, we collaborated with the Scottish Tea Factory and Mogok Tea to spend several days in the Central Scottish Lowlands, achieving a perfect harmony of aroma and flavour.

Read more about black tea in our blog.

Properly storing the Mandalay Mystique tea leaves is crucial to retain its freshness and flavor. The key is to protect them from the elements that can compromise their quality: air, heat, light, and moisture.

Read more about how to store loose-leaf tea.