APPLE MOROCCAN PIE THCA HASH TEA

Apple Moroccan Pie THCA Hash Tea | The Bud Works

There isn't another product like this in the range and there probably isn't one quite like it anywhere in the UK market right now. Two hashes pressed together into one block. Blonde Apple Pie on one side, dark Moroccan on the other. The visual tells you exactly what you're getting before you've even broken a piece - two distinct profiles, two distinct colours, pressed into a single 50/50 format that gives you full control over what goes in the cup.

The Apple Pie side comes from an Acapulco Gold and Nepalese landrace cross - a sativa-leaning profile with a terpene character that's been consistently described as smelling like hot apple pie when it brews. Caryophyllene dominant, with Myrcene and Limonene in support. Green apple and cinnamon primary character, apricot depth, a warm spice that gives it the baked quality the name promises. One reviewer described the hash of this strain as having an amazing smell - 10/10, would try again. Another said to make sure your batch smells like a Granny Smith apple - sweet, sour and earthy - because when it does, it's the real thing. This does.

The Moroccan side draws from a tradition that's centuries older than most modern hash production. The Rif Mountain dry-sieve and pressing method has been producing the world's most recognised pressed hash since long before genetics databases and terpene labs existed. Deep earthy spice at the primary level - cumin and cardamom-adjacent warmth that's the signature of authentic Moroccan character. Warm resinous sweetness underneath. Pine and anise undertones developing as the brew steeps. The musky, incense-like quality that serious hash drinkers associate with traditionally pressed Moroccan comes from hashishene - a terpene compound that forms specifically during the curing and pressing process. You can't add it. You have to earn it through the method. It's there in this block.

The combination works because both profiles share a common thread underneath the contrast. The earthy, hash-adjacent quality in the Apple Pie Nepalese lineage connects to the Moroccan earthy base rather than fighting it. The spice from the Caryophyllene on the Apple Pie side sits alongside the cumin-adjacent spice of the Moroccan character rather than competing with it. What's different between the two - the sweet apple brightness on one side and the deep resinous incense on the other - is what makes the combination interesting rather than flat.

The ratio is yours. Heavy Moroccan for depth. Heavy Apple Pie for sweetness. 50/50 for the intended brew. All three are worth trying from the same block.

At 20% THCA it sits in the same range as the other pressed hash teas. A well-made traditional format at a concentration that's consistent with what authentically pressed sieve hash produces.

THCA as a Naturally Occurring Hemp Compound

THCA is tetrahydrocannabinolic acid, a naturally occurring compound found in raw hemp. It belongs to the same family of plant compounds as CBDA found in hemp flower. Just as ginger contains compounds in its raw form that change when cooked, THCA exists in its natural acid form in unheated hemp. It's non-psychoactive in this state and is not a controlled substance under the Misuse of Drugs Act 1971. Brewing hemp as a tea at temperatures well below decarboxylation threshold keeps the compound in its natural form. The Bud Works sells all THCA products exclusively for hot water infusion. Combustion and vaping are not an intended or supported use.

All ingredients are independently lab tested and we calculate cannabinoid percentages from verified constituent lab reports. Delta-9 THC is below 0.2%, within UK legal limits. Sold for hot water infusion only.