Shan farmer with heater drum for tea leave processing at Pang Kham
Shan farmer (with heater drum for tea leaves) explains tea processing at the Shan village of Pang Kham, Northern Thailand, near the Burmese border
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- SIAM TEABLOID
- SIAM TEABLOID Vol. 2019
- Siam Tea Blog Vol. 2018
- Jan 2018 – Ancient Trade Routes of Tea from China to Europe, Russia and Middle East
- March 2018 : The Chen’s – Wuyi Yancha and Bohea Tea Cultivation in 3rd Generation
- Aug 2018 : Tea from Darjeeling – Between Colonial Roots and New Identity
- Nov 2018 : Artisan Tea vs. Mass Tea – Pleading for a Holistic Approach
- SIAM TEABLOID Vol. 2017
- SIAM TEABLOID Vol. 2016
- Dec 2016 : The World Map of Tea – Painted by Artist
- Sept 2016: Ingredients of Tea – Compounds and Active Substances
- July 2016: The Development of Tea as a Beverage in China
- July 2016: What actually is tea?, Part 2 – Tea Plant Varieties and Cultivars
- July 2016: What actually is tea? Pt 1 – Camellia Sinensis vs. “tea-like” products
- June 2016 – Vietnamese Tea – Rebirth of an Ancient Tea Culture
- April 2016: Single Variety, Single Origin, Single Picking Tea vs. Blends – A Question of Attitude
- March 2016: The Ancient Tea Road – from Yunnan to Tibet
- Jan. 2016: Wuyi Mountains – Home of Rock Teas
- SIAM TEABLOID Vol. 2015
- Nov 2015: Healthy Tea, Healthy Environment – The SiamTeas Health and Environment Policy
- Oct. 2015: Leaf Grade, Picking Standard, Processing Standard – Objective Tea Quality Evaluation Criteria
- Sept. 2015: SiamTeas & Siam Tea Shop 2015/2016 – The Next Level
- April 2015: Doi Mae Salong – New Mecca for Tea Travelers in North Thailand
- March 2015: Japanese Green Tea – History and Present Face
- Feb 2015: The Taste of Tea, Perception and Description
- Jan 2015: ITMA Tea Master Course at Doi Mae Salong, North Thailand – The Recap
- SIAM TEABLOID Vol. 2014
- Dec 2014: “10 Great Teas of China” – the ‘Who is Who’ of Chinese Teas (in need of an upgrade)
- Nov 2014: Anji Bai Cha and the “Da Guan Cha Lun” – When (Tea) Legends Become True
- Oct 2014: The True Value of Tea – A Holistic or ‘Qi’ Approach
- September 2014: New Tea School in Doi Mae Salong
- July 2014: Mystery Pu Erh Tea – A Key to Yunnan’s Oldest Tea Tradition
- June 2014: The Globalization of Tea Cultivars – Trends and Perspectives
- March 2014: Spring Tea and Airplanes – A Year’s First Tea
- Feb 2014: German Language – Key To One Of The Greatest Tea Markets Worldwide
- Jan 2014: Long Jing “Dragonwell” Green Tea – Authentic & Wild
- SIAM TEABLOID Vol. 2013
- Dec 2013: Thoughts About Christmas – Tea as a Key to Togetherness
- Nov 2013: The Tea Gardens of Ban Hin Taek – Swords to Ploughshares?
- Oct 2013: Tie Guan Yin Oolong Tea – Qingxiang vs. Chunxiang / Lapsang Souchong, Zheng Shan Xiao Zhong, Jin Jun Mei – All the Same?
- Sept 2013: The Plan & Tie Kuan Yin / The “Qi” of Tea – Wild Bai Mu Dan and Artisan Yunnan Black & Golden Needles
- Tea Preparation / Tea Ceremony
- Tea Processing
- August 2013: The History of Tea
- Thailand
- Tea cultivation in Thailand
- Teas from Thailand
- Teas from North Thailand: Camellia Sinensis
- DMS Ruan Zhi Oolong No. 17 – The Queen of Thai Oolong Teas
- DMS “Cha Nang Ngam” Oriental Beauty Oolong Tea – North Thailand’s “Dong Fang Mei Ren”
- Doi Mae Salong Jin Xuan Black Pearls
- Si Ji Chun Four Seasons Oolong Tea – Four Seasons like Spring
- “Bai Yai” – The Old Tea Tree of North Thailand
- Jin Xuan Oolong (Taiwan Tea Cultivar No. 12) – the most versatile of Thai-Oolongs
- Jin Xuan Hoarfrost (Winter Harvest) Oolong Tea – the exception from the rule
- Thai Herbal Teas / Infusions
- Tea Creations – Tea & Herbs
- Teas from North Thailand: Camellia Sinensis
- Doi Mae Salong
- Journey to Doi Mae Salong
- Doi Mae Salong – Center of Tea Cultivation in Northern Thailand
- Doi Mae Salong – The New Mecca for Tea Travelers
- Tea Production in Doi Mae Salong, North Thailand: the picking and processing of our Oolong Nr.12 Jin Xuan
- Videos by SiamTeas: Doi Mae Salong Tea Production / Tea Fair / Tea Ceremony
- Doi Tung
- Doi Wawee
- Project Shan Tea
- My Little Tea School – The ABC of Tea
- Lesson 1 : What Is Tea? – The Tea Plant, Camellia Sinensis
- Lesson 2 : (What Makes) The Tea in Your Cup
- Lesson 3 : Origin – What does it tell about your tea?
- Lesson 4 : Tea and Terroir
- Lesson 5 : (Your) Tea and (Its) Cultivar
- Lesson 6 : (Styles of) Tea Cultivation
- Lesson 7 – (Parameters of) Tea Plucking
- Lesson 8/1 – History of Tea Processing
- Lesson 8/2 – (Parameters of) Tea Processing
- Lesson 8/3 : Green Tea Processing
- Lesson 8/4 : Oolong Tea Processing
- Lesson 8/5 : Black Tea Processing
- Lesson 8/6 : White Tea Processing
- Lesson 8/7 : Yellow Tea Processing
- Lesson 8/8 : Dark Tea / Pu Erh Tea Processing
- Lesson 9/1 : Tea Preparation (1) – Parameters of Tea Preparation
- Lesson 9/2 : Tea Preparation (2) – Contexts and Purposes of Tea Preparation
- Lesson 9/3 : Tea Preparation (3) – Standards of Tea Preparation
- Lesson 10/1 : Tea Cultures of the World (1) – Spread of the Tea Plant in China and South East Asia
- Lesson 10/2 : Tea Cultures of the World (2) – Development of the Chinese Tea Culture
- Lesson 10/3 : Tea Cultures of the World (3) – Spread of the Tea Culture in Asia
- Lesson 10/4 : Tea Cultures of the World (4) – Ancient Trade Routes of Tea from China to Europe, Russia and Middle East
- Lesson 10/5 : Tea Cultures of the World (5) – History of Tea Culture in Japan
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Shan farmer with heater drum for tea leave processing at Pang Kham
