This is the third Thai Oolong tea I am writing about, but it won’t be the last one. The first one briefly introduced the context in Thailand whereby the tea cultivation started. Thai Royals requested to import plants and knowhow from Taiwan to grow oolong teas. The Taiwanese cultivars that grow in a similar habitat to Thailand’s Chiang Rai region’s climate (with a hot and humid, and a cold season) and elevation (800-1200m) were identified. Amongst which cultivar #17 was one. The cultivar is known as pest-resistant hence it allows organic tea cultivation which was promoted by the Thai Royal Development project.
Oolong from cultivar #17 is extremely popular in Thailand. Its oxidation level is around 15% and for this is it is classified as green oolong. It offers a floral aroma with a sweet honey taste. Despite not being a complex tea, its simplicity is beautiful as its tastes are very clean and neat.
This tea is suitable for those who are not familiar with oolongs. Its fine floral aroma and taste make it easy to drink and enjoy.
Enjoy your cuppa!
Tea Profile:
Type: Oolong
Origin: Northern Thailand
Harvest time: 2019
Leave colour: Green
Liquor colour: Bright yellow
Tea aroma: Floral aroma
Tea taste: Smooth with sweet honey with floral notes
Steeping/brewing: You can use around 85°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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