This is the second Thai Oolong I am writing about and there will be more. The link for the first one is here. This one does not come with a lot of description neither, but I know it comes from Doi Mae Salong in Chiang Rai. Most of the villagers in this area are of Chinese origin. I found a good summary of Chinese heritage in Doi Mae Salong on this link.The environment (above 1200-1500m sea level) is very suitable for Taiwan style High Mountain Oolong and in 1980ies, Thai Royal Project brought over Taiwanese tea masters and plants. Later, the farmers of Chinese heritage were able to continue the cultivation and kept producing excellent teas including some award-winning oolongs.
This oolong was one of the smoothest tea I have ever had. It was lightly oxidised and gave out floral tastes. I could almost taste and smell the sweet camomile. The leaves and stems were as soft as silk and suitable for multiple infusions.
It is great news that this tea was also organic. I do not get to drink teas that are certified as organic much. In some countries, I am also doubtful of organic certification standards. However, given that the cultivation of tea is a relatively new and unspoiled sector in Thailand, I do ‘believe’ that a tea labelled organic would be truly organic.
I hope one day all the teas and produce become organic. As consumers, we should be ready to pay more given that the organic agriculture production will not yield as much produce as farming with pesticides and chemical fertilisers. I hope the dilemma between quality tea (including being free of pesticides) and the price will be over in favour of the former.
Tea Profile:
Type: Oolong
Origin: Northern Thailand
Harvest time: 2019
Leave colour: Green
Liquor colour: Bright yellow
Tea aroma: Subtle floral fragrance
Tea taste: Slightly sweet with floral (camomile) tones
Steeping/brewing: You can use around 95°C water temperature and brew for up to one minute in gongfu style or up to three minutes in Western-style. You can brew the leaves many times (until the taste is lost). To each infusion add additional time. Experiment for a result that suits your taste.
Shelf life: Up to one year, the fresher the better.
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