I saw water-buffalo bathing in the streams, lush green rice patty's, farmers working with straw hats, banana trees, villages, I could go on forever. Then we began to slowing increase in elevation. The roads started curving and my ears started popping. I would say that I am pretty open and carefree with heights, but there was one hill in particular that was so steep, I was certain gravity was going to give me a beat-down. We made it half way up and I jumped off, due to uncertainty and the value of my time to be spent over the upcoming year.
After a couple hours in, we were high in tea country. Home to a large Chinese settlement, in addition to various hill tribes. I hope to explore the culture more in this blog, so long as I am up north. In brief, these groups reside in Northern Thailand, and along the Thai borders of Myanmar and Laos. They originally inhabited regions of Tibet, China, and Yunnan. The tribes can be broken down in to subcultures; Akha, Lahu, Hmong (familiar to those in Sheboygan, WI area), Yao, Lisu. They are are easily recognizable by their hand woven fabrics, shoes, and silver embellishments. Beautiful people, beautiful culture. As we traveled through the hillsides, village to village, from observation they appear to be more subsistence farmers. Now that April is approaching, the land is being worked. Already started is the traditional slash-and-burn. For about the next month and half or so, I am told that there will be considerable smog around Chiang Rai. I suspect more people will be wearing masks.
For lunch we had food at a cafe along the roadside. I ordered green curry with chicken with 2 roti, partially because they were out of most of the menu items. Roti is a type of Indian bread, light and flaky. A great curry, I was impressed. Just the right amount of spice, great flavors. If I were to guess, the curry contained: eggplant, carrots, chicken, basil, chilies, coconut milk, curry paste, and likely other spices, perhaps even fish sauce. The overlook from the eatery was giant rolling hills, lush trees, tea terraces, and beautiful skyline. After eating, we walked around the small village. As we walked I would see elderly individuals sitting outside in the shade observing those passing by. The streets were narrow, and shops/housing were small. Tea leaves were laid out on the sidewalks to dry in the hot sun.
Care for a spot of tea?
We walked up a street to find some real Thai grown green tea. This was quite the experience. Interesting steeping technique, the young girl that assisted us was very particular about how the teas was steeped and served. We all sample the tea, complimentary. A neat experience that I would love to share with you. Then on, we continued to venture on, seeing small villages, tropical scenery, agriculture, tea fields, lush forest, cute kids waving, and wisps of burned debris.
Oolong green tea
Oolong green tea
Left: Tea is ready to drink. The tea is vacuumed inside the ceramic cup. Right: Tea is ready for sipping. If steeped appropriately, green tea has a handful of nutritive properties: vitamins (C & B's) and minerals, antioxidants (polyphenols). We have commonly heard they hype of green tea and research saying it may help with chronic disease, ie hypertension and cardiovascular disease. In addition, research has also found potential for preventing various forms of cancer. All in all, moderation is best. Green tea research is being looked at for means beyond the beverage, such as in lotions, ointments, shampoos, and more.
I am told that tea was only introduced to Thailand about 60 years ago, with a strong push to replace the opium crop.
The tea was brought by Chinese settlers/merchants that arrived via ship
near Chonburi and Rayong (SE coast). Varieties typical to Taiwan were
initiated as crop. Common teas in Northern Thailand include: Oolong, white, green, and black. Thailand as a country is better known for its Thai-iced teas. Thai iced teas are sold all over, street vendors, coffee houses, and restaurants. The ceylon teas is the original tea used, but can be expensive. Other teas may be used in its place. The tea is typically flavored with star anise, sometimes tamarind or orange blossom water. You may taste other spices in some of the teas as well. The tea is then mixed with sugar or condensed milk, tossed with some ice, then topped with evaporated milk. I see them served from tall, clear plastic cups or in plastic bags with a straw. A similar concept is used with the iced-coffees.
If you are curious about the tea foodsystem, check out this great piece, Development of the tea industry in Thailand. It was written in Chiang Rai 2008, affiliated with Asian Journal of Food and Agro-Industry.
Now, hop on the back! Ready to see Doi Mae Salong?
View in Doi Mae Salong - papaya tree
Wat Santifkhiri - can be see from afar. Is found at the peak height of the mountains.
View from Wat Santifkhiri
Beautiful overlook from Wat Santifkhiri
Tea crop
Swerving left and right, down and around, the warm sun felt as amazing
as the cool undertones of the low valleys. The wind blowing through the
air, the sunny sky filled with giant marshmallow clouds and the
breath-taking views was perfect. I have mentally saved this experience
for that day when I am gray..after a full day of work on Nick and my,
alpaca (and one llama) and rhubarb farm (shh, he doesn't know about this
yet). And dad, yes, I was on the look for asparagus, I had no luck.
If you didn't quite get your fill, check out some of these: Doi Mae Salong - 2.
1 comment:
Dios mio that whole video I felt like you were going to crash at any moment! So cool. And those picture are so beautiful they look fake.
You forgot about the preying mantis flock on your farm.
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