What I want to do in this article is to outline a rather uncommon approach to the value of tea that is neither based on the commercial nor on the typical Western consumer approach to the value of a product, any product, for that matter, but rather on what I’d call a holistic, or – in terms of ancient Chinese philosophy – ‘Qi’ approach to value. In fact, this largely …Read the Rest

New Tea Mastery School set to open in Doi Mae Salong, North Thailand

Doi Mae Salong Tea Mastery School in clouds These are really great news for everybody thinking about taking tea courses …Read the Rest

Mystery Pu Erh Tea – a Key to Yunnan’s Oldest Tea Tradition

Mystery Pu Erh Tea – A Key to Yunnan’s Oldest Tea Tradition – Pu Erh Tea is a tea resulting …Read the Rest

The Globalization of Tea Cultivars – Trends and Perspectives

The Globalization of Tea Cultivars – Trend and Perspectives – Taiwanese Bai Hao (Oriental Beauty) tea cultivar in north Thailand …Read the Rest

Ruan Zhi Oolong No. 17 and what makes it the Queen of the Thai Oolong Teas

In our articles and online materials, we often refer to Ruan Zhi Oolong No. 17 as the “Queen of Thai …Read the Rest

Spring Tea and Airplanes – A Year’s First Tea Harvest

People starting digging into tea will soon come across the fact that the spring season doesn’t not only play a …Read the Rest

Long Jing “Dragonwell” Green Tea – Authentic & Wild

Jan 29, 2014 Many of China’s classic teas are tied to a legend or story and/or derive their name from …Read the Rest

Cha Khao Hom Rice Tea – A northern Thai Tea Speciality in Classic and Premium Version

”Cha Khao Hom“ is Thai language and in English simply means ”rice tea“. However, it is not a Thai version …Read the Rest

The Tea Gardens of Ban Hin Taek – Swords to Plowshares?

At first glance, nothing indicates that Ban Hin Taek, today officially named Ban Therd Thai, is anything more than a …Read the Rest

Tie Guan Yin – TKY Qingxiang vs. TKY Chunxiang

Sourcing Tea in China, Chapter 4 Tie Guan Yin – TKY Qingxiang vs. TKY Chunxiang What bewildered us when we …Read the Rest

Lapsang Souchong, Zheng Shan Xiao Zhong, Jin Jun Mei Tea – all the same?

Lapsang Souchong, Zheng Shan Xiao Zhong and Jin Jun Mei Tea – all the same? Recently, in the context of …Read the Rest

Sourcing Tea in China – Chapter 2: The “Qi” of Tea  – Wild Pai Mu Tan and Artisan Black Yunnan Golden Needles

Sourcing Tea in China – Chapter 2: The “Qi” of Tea – Wild Bai Mu Dan and Black Yunnan Golden …Read the Rest

Sourcing Tea in China – Chapter I : The Plan + Tie Guan Yin

Sourcing Tea in China – Chapter I : The Plan + Tie Guan Yin Part 1 The Project: Identifying a …Read the Rest

SIAM TEABLOID – The Blog Inside Siam Tea Blog – Everything Else About Tea

SIAM TEABLOID – The Blog Inside Siam Tea Blog – Everything Else About Tea A Darjeeling… where does it have …Read the Rest

Jin Xuan Hoarfrost Oolong Tea (Winter Harvest) – the exception from the rule

Digging deeper into the rules of tea cultivation, you will soon learn that the tea plant is usually harvested several times a year. This applies to most teas, with exceptions such us… some tea varieties, with the Jin Xuan Oolong No. 12 among these, will produce another harvest, a winter harvest collected in December/January, standing out with a special aroma and extraordinary taste… some tea varieties, with the Jin Xuan Oolong No. 12 among these, will produce another harvest, a winter harvest collected in December/January, standing out with a special aroma and extraordinary taste… some tea varieties, with the Jin Xuan Oolong No. 12 among these, will produce another harvest, a winter harvest collected in December/January, standing out with a special aroma and extraordinary taste… Still, only few tippies (tops of branches with the youngest leaves respectively) will suffice the requirements of a high quality Hoarfrost Oolong, thus making the winter harvest a more-than-usual effort and causing it to produce rather low volumes of tea leaf. READ MORE

Jin Xuan Oolong (Taiwan Tea Cultivar No. 12), the most versatile of Thai-Oolongs

In principal, you can process any tea plant species’ leaves to a near-indefinite variety of teas: you can process them as a green tea, a black tea, or an Oolong tea… Still, with time a processing standard has evolved for most or all known tea plant varieties… However, for some tea plant varieties there isn’t just one standard, but several alternative ways to produce different teas of equal desirability have emerged instead… Our Taiwan Jin Xuan Oolong tea cultivar No. 12 is a perfect example for this… I have come to know it alternatively as an Oolong tea, as a black tea, and as a “winter tea”… Taste and aroma of the Jin Xuan Oolong tea… we have the grassy elements, reminiscences of green tea… we have the earthy base notes that are so typical for Oolong teas… we do have some sweetness, too… another description I have often used to describe Jin Xuan Oolong tea: a most “honest” one among those “fine” Oolong teas… READ MORE

“Bai Yai” – The Old Tea Tree of North Thailand

The Camellia Sinensis Assamica tea species has been growing wild in the form of trees in most south east Asian countries for centuries… Though the production of green tea was the prevailing method in those times, the processing methods varied regarding drying and heating procedures, in particular the production of post-fermented tea produced in a way similar to Pu Errh tea can be tracked back for many decades… the new Chinese settlers, who had been playing a key role in the outlawed trade, started getting back to those old assamica tea trees and took up a more commercial production of green, and now also Oolong tea from the leaves of those old trees native to north Thailand. In and around the Chinese KMT settlements, such as Doi Mae Salong, they no longer collected the tea leaves only from the wild growing trees, but also started cultivating the plant in tea gardens… These teas, namely our ShanTea, our DMS Bai Yai leaves green tea, and our DMS Bai Yai leaves Oolong tea, are often referred to as “good everyday teas”… When people start describing the taste of these teas, they will often use attributes like “earthy”, or “grassy”, all centered around the element “earth… This, I think, the ability to create or reproduce a whole world just out of aroma and taste, is indeed one of the greatest virtues (say: qualities) a tea can possibly have to offer. READ MORE

Black Pearls/Rosella Hibiscus Tea Blend EXP No.1

… personally rather a fan of pure Camellia Sinensis tea and its numerous green, Oolong and black tea variations… belittle the thousands of existing „tea“ blends with their notedly imaginative names with an attitude that might be not too far away from arrogance… herbs native to Thailand, such as Jiaogulan, Safflower, Mulberry leaves, Roselle Hibiscus or Chrysanthemums all have their surely justified place in traditional Chinese medicine… engaged myself in the degustation of Roselle Hibiscus infusions, my first thought was “Summer Ice Tea”, and the second thought that came to me was “this would surely taste great mixed with black tea”… What is left of the Black Pearls is the wonderful „median”, sweet range of tastes that is typical with the enjoyment of this tea in its pure form… “Siam Summer Dream”… Roselle Hibiscus, reminiscent of dog rose and lemon… The resulting tea beverage is refreshing and invigorates the human senses, making it a perfect iced refreshment drink for hot summer days… or as a pleasant hot tea beverage at any time of the day… READ MORE

Si Ji Chun Oolong Tea – Four Seasons like Spring

What is actually the story behind the “4 Seasons”? A question that inevitable arises in every tea lover’s mind when first encountering 4-Seasons Oolong Tea… The Four Seasons Oolong cultivar, a still relatively young tea variety, is one of the best-known and most popular results of the Taiwan Oolong Tea Research and Development… And this is how the 4-Seasons-Oolong got its name: Si Ji Chun in English translates to “four seasons like spring”, and means that Four Seasons Oolong tea can be harvested 4 times a year on a quality level equal to that of the spring season…Si Ji Chun 4-Seasons Oolong tea is an absolutely unique tea! There is simply not other Oolong tea, whose taste is even somewhat close to that of the Si Ji Chung Four Seasons Oolong in terms of taste, while the potential of 4-Seasons Oolong tea, with up to 10 infusions and more (using the Chinese Gong Fu Cha method) further contributes to establishing this tea among the Taiwan’s, and thereby Thailand’s top Oolong teas… In terms of taste, the Si Ji Chun Four Seasons Oolong, by standard processed to an only lightly fermented, rather still near green Oolong tea, shows an extremely variable bandwidth… However, our DMS Si Ji Chun 4-Seasons Oolong tea’s most astounding and somehow baffling characteristic is the taste and aroma potential it offers, and which often makes just one tea pot load to an evening-filling event… READ MORE

Taiwan Oolong Tea Development & Know-how Export to Thailand

Recognizing the potential of the local tea industry, the Taiwanese government in the beginning of the 20th century decided to purposefully promote the development of Oolong tea varieties, and in 1926 established the Tea Research Institute of Taiwan. The institute’s work in the 1970s culminated in the setup and operation of a range of experimental stations, so-called “Taiwan Tea Experiment Stations” (TTES), where a series of Oolong tea cultivars were developed in a targeted manner on the basis of the institute’s scientific research results… Now, what does all that have to to with us and our teas from North Thailand? Simply spoken, Thailand owes the rise of its tea industry and its arduously conquered entry on the world map of tea for a good part to the above described Taiwanese efforts of developing Oolong tea cultivars with defined characteristics and requirement profiles… This way, a number of cultivars one after the other finally made it to North Thailand, where they have been successfully cultivated, and where they meanwhile have developed their own northern Thai profile. Typical representatives of these cultivars in north Thailand are Jin Xuan Oolong No. 12, Ruan Zhi Oolong No. 17 and 4 Seasons Si Ji Chun Oolong tea. READ MORE

DMS Jin Xuan Black Pearls – how “black” is it, really?

Almost 2 years ago, in the beginning of 2011, when I first introduced the (just “invented”) black tea from North Thailand, the “tea world” initially responded with the same skepticism… In both professional and tea lover circles, a discussion has unfolded on whether our DMS Shi Er Black Pearls really are a black tea now, or even a red one, or rather a very highly fermented/oxidized Oolong tea instead… Black tea: Western term for “completely” (beyond 94%, as a rule) fermented / oxidized tea of the Camellia Sinensis species… Red tea: Traditional Chinese term for “completely” (beyond 85% or 90%) fermented tea of the Camellia Sinensis species, however only with respect to Chinese teas… Dark Oolong tea: not a term defined by “science”, however, it is a winged word in tea lover circles, mostly used to describe a tendentiously rather high fermented / oxidized Oolong tea… Our “Black Pearls”are produced on the basis of Jin Xuan Oolong No. 12 cultivar (Chin. “12″ = “shi er”)… My preparation recommendations for the DMS Shi Er Black Pearls are based on my experiences gathered in meanwhile many hundreds of infusions… READ MORE

Albizia Theme designed by itx