Bael fruit (matoom) is a Thai classic — the fruit is sliced and sun-dried until the pieces turn amber and firm, then simmered or steeped into a golden, naturally sweet drink sold from stalls and served in homes across the country.
Taste & aroma
Warm, sweet and gently caramel-like, with a soft woody depth and a honeyed aroma. It is one of the most naturally sweet teas in the range, with no sugar added.
How to serve
Simmer the slices rather than steeping them — the traditional method, and the one that works: dried bael is dense and needs sustained heat to give up its flavour. Delicious hot, and very good iced, which is how it is most often drunk in Thailand. For the full method, see how to make cha matoom.
- A mug: 1 slice per 250ml, simmered in a small pan for 8–10 minutes
- A pot: 3–4 slices (about 10g) per litre, simmered 15–20 minutes, partly covered
- Iced: 20g per litre, simmered the same way, then chilled and poured over plenty of ice
Naturally caffeine-free, so it can be enjoyed at any hour. Store in a sealed container, away from heat and direct sunlight.
Ingredients
Dried bael fruit (Aegle marmelos). Nothing else — no additives, flavourings, sweeteners or preservatives.
Allergens: this is a single-botanical product and none of the 14 allergens that must be declared under UK and EU food law are used as ingredients. If you have a severe allergy, or are sensitive to sulphites, please email service@teasofthailand.com before ordering and we will confirm the details for your batch.
