Country of Origin: Thailand
Leaf Appearance: varied shades of green, tightly rolled
Ingredients: oolong tea
Steep time: 30 seconds
Water Temperature: 200 degrees
Preparation Method: porcelain gaiwan
The taste of this tea was light and mildly vegetal with lingering floral notes. Some lightly oxidized oolongs are a little too “green” for me but this one was really enjoyable. Even on a hot summer day it was invigorating and refreshing. I lost count of infusions somewhere around the sixth round but these leaves definitely had staying power. When I first read about this tea on +Teamania‘s website I thought that it was a Taiwanese oolong. A closer look revealed that it is actually a Taiwanese cultivar that was grown in Thailand. Now that I think about it, this was definitely the first Thai tea that I have tried other than pandan herbal tea. Some Googling revealed that the mountain it was grown on, Doi Mae Salong, is perfectly suited to high mountain oolongs. That explains why they used a cultivar with would normally be found on Alishan. I’m so glad that I had a chance to try this unusual tea.
You can find out more about this tea here.