Siam Tea Blog

Jin Xuan Hoarfrost Oolong Tea (Winter Tea) – 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 Four Seasons Oolong Tea – 4 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