Chiang Rai Tea In 2019, the production area of tea in Chiang Rai Province is 84,118 rais, harvesting area of 80,043 rai and average yield (fresh tea leaves) that farmers can harvest are 1,063 kilograms per rai. The total yield is 85,104 tons. The major tea production areas in Chiang Rai Provice are Wiang Pa Pao District, Mae Fah Luang District, Mae Suai District, Mueang Chiang Rai District, Thoeng District, Phan District and Mae Lao District. Map showing the major tea plantation areas in Chiang Rai Province MaeSaiDiMae Sai strictDistrict Mae Fa Luang District Chiang Saen District Mae Chan District Chiang Doi Luang Khong District District Wiang Chiang Wiang Rung District Kaen District Phaya Muang Chiang Rai District Wiang Chai Mengrai District District Mae Lao District Mae Suai District Thoeng District Phan District Pa Daet District Wiang Pa Pao District Tea production of Chiang Rai Province in 2019 (Source : Chiang Rai Provincial Agricultural Extension Office) Plantation Harvesting Average Yield of Yield of Fresh No. District Area Area Fresh Tea Leaves Tea Leaves (rai) (rai) (kilogram/rai) (ton) 1 Mueang Chiang Rai 3,706 3,146 1,050 3,303 2 Mae Suai 21,883 21,720 1,050 22,806 3 Wiang Pa Pao 30,959 30,929 970 30,001 4 Mae Fa Luang 26,354 23,032 1,200 27,638 5 Thoeng 121 121 900 109 6 Phan 265 265 1,100 292 7 Mae Lao 830 830 1,150 955 Total 84,118 80,043 1,063 85,104 Tea that are grown in Chiang Rai Province are divided into 2 varieties: 1. Assam tea (Camellia sinesis var. Assamica) or "native tea, wild tea" originated from India and has larger leaves than the Chinese varieties. It grows well in the forest, tropical area with tree shades and enough sunlight. It was first planted by the hill tribes in various mountain areas of Chiang Rai Province. Assam tea was originally used to produce "Miang", or pickling tea leaves which is quite popular. "Miang" is therefore a snack for people in the northern region with astringent taste, popularly used to chew to absorb the water from fermented tea leaves then spit the waste away. Sometimes they may add flavor by adding ginger or salt depending on the consumption nature in each locality. Nowadays, the popularity of Miang has decreased. However, the cultivation of Assam tea to brew for drinking is more widespread, while it is easy to care, resistant to diseases and insects, therefore, the cost of production of Assam tea is not very high and the tea leaves can also be produced as black tea or green tea which is also the markets demand. Currently there are 73,097 rai of Assam tea plantations in Chiang Rai Province. The major production areas are in Mueang Chiang Rai District, Mae Suai District, Wiang Pa Pao District, Mae Fa Luang District, Thoeng District and Mae Lao District. 2. Chinese tea (Camellia sinensis var. Sinensis), also called "Chinese tea", is the tea that requires a lot of care. However, the varieties that are popularly grown in Chiang Rai Province are Oolong tea, Oolong tea number 12, Ching Ching tea, Thi Kuan Im tea, and Four Seasons tea, etc.. Currently, the direction of Chinese tea planting in Chiang Rai Province is that the entrepreneurs desire to expand the Chinese tea plantation area in order to create marketing or an ecotourism place for tourists to experience the nature or culture in the area which will allow tourists to enjoy a more enjoyable tea experience. Currently the Chinese tea plantation area in Chiang Rai Province is 11,021 rai and the major production areas are in Mae Fah Luang District, Mae Suai District, Mae Lao District, Phan District, Mueang Chiang Rai District and Wiang Pa Pao District. Comparative diagram of the proportion of planted areas of Assam tea and Chinese tea in Chiang Rai Province, 2019 13% ชาอัสสัม ชาจีน 87% Chiang Rai Assam Tea Planting eco-friendly plants on highland area is another strategy that Chiang Rai Province push forward. Geographically, most of the area in Chiang Rai Province are the high mountains alternating over the sea level from 400 meters to 1,500 meters. The temperature average throughout the year is 24 degrees Celsius. The rainfall average is 1,768 millimeters. Therefore, it is appropriate to plant Assam tea. Assam tea production is divided into - Miang or fermented tea leaves - Selling tea leaves to the factory - Sell roasted tea leaves, both hand and machine roasted Assam tea Scientific name : Cammalliasinensisvar. assamica Other names such as Assam tea, wild tea, native tea, miang tea etc. Important characteristics This tea variety has larger leaves than the Chinese varieties. It grows well in the forest, tropical area with tree shades and enough sunlight. In Thailand it can be found in Chiang Rai, Chiang Mai, Lampang, Phrae and Nan provinces. Tea tree Classified as a medium shrub to the large size, the bark skin is smooth, covered with soft hair and the height of the tree is about 6 - 18 meters which is significantly larger than the Chinese variety. Tea leaves The leaves are single leaves, split alternately and circular with the tip of the pointed blade and 1 wavy serrated blade on the edge of the leaf. The leaves are 3 - 6 cm wide or may be found larger than this. The color of the leaves are light green to dark green and the petiole is covered with soft hair. Tea flower The flowers grow from the buds of the leaves on the branches. Tea Fruit The fruit is like a capsule with the diameter of approximately 2 - 4 centimeters. When fully mature, it will break out. Tea leaf production process The teas that are sold in the market are divided into 3 types according to the production process 1. Green tea (Green tea) Is a type of tea that is not fermented (non-fermented tea). The production process begins by stopping the operation of the polyphenol oxidase enzyme in fresh tea leaves by steaming or pan firing so the polyphenol oxidase enzyme could not accelerate the oxidation and polymerization of polyphenols in the tea leaves. Then roll the leaves to let the cells break and rub to make the tea leaves roll and let it dry. The color of this type of tea is green to yellowish green. 2. Oolong tea Is the type of tea that has been partially fermented through the process including withering the plant under the sun for about 20 – 40 minutes, then let it dry. To let it dry is the fermentation process which causes the polyphenol oxidase enzyme to accelerate the oxidation and the polymerization of polyphenols will cause the dimers and complexes of polyphenols. This compound causes Oolong tea to have the scent and color different from green tea. The color of Oolong tea is yellow-green and greenish brown. 3. Black tea Is the type of tea that has been completely fermented. The tea leaves are fully oxidized to let the enzyme polyphenol oxidase. The polyphenols are fully oxidized and form Theaflavins and Thearubigins compounds which will make black tea have reddish brown color. Production Process 1. Tea Plucking will harvest only the bud and the low leaves from the top 2 leaves (collect 1 top 2 leaves) due to Polyphenols which are important in tea will be available at the top of the tea only 2. Withering tea will evaporate the tea leaves which makes tea leaves withered and the permeability of various substances within and outside the cell which is the cause that the tea have different color, smell and taste. 3. Tea steaming or tea pan firing is a procedure that heats the tea leaves to destroy the enzyme Polyphenol oxidase, causing the fermentation reaction to stop. 4. Tea rolling by using the weight to press the tea leaves to break the open cells crush the tea leaves so that the cells break. When the cell is broken, various compounds in the cell fluid will flow out and coated on various parts of the tea leaves. 5. Fermentation is a continuous process starting from tea withering and tea rolling before the process of stopping the enzyme Polyphenol oxidase which causes the tea to have different color, scent and taste. 6. Drying is the drying process to reduce the moisture in the tea leaves to about 5% so that the tea leaves can be stored for a long time. 7. Sorting and Packing by selecting the stem of tea leaves and various impurities from the tea leaves then packed in bags for further distribution. Miang or fermented tea leaves It is a product from the top 3-5 leaves of Assam tea. The production process of Miang starts from harvesting fresh leaves, bundling them into bundles then steamed for about 1 hour. After steaming put it in the tank and leave it fermented for 3 months which is called fermented miang. It is a snack for Lanna people and usually been eaten with salt or with sweet filling made from roasted coconut, sugar, and peanut. Fresh tea leaves delivered to the factory When the Assam tea tree is about 3 - 4 years old, it starts to yield and could harvest the tea leaves and send to the factory. Hand plucking is a method that yields the best quality fresh tea. The best way to harvest is plucking the tops that have 1 bud that is not yet unfolded with 2 lower leaves and suitable to be processed into dried leaf tea products.