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
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
Teas from North Thailand: Products and Species
Green Teas, Oolong Teas, Black Tea and (naturally) scented teas from Northern Thailand... Oolong teas are partially fermented teas of the "Camellia Sinensis"... The degree of fermentation varies between 8% and 85%. The origin of Oolong teas is China... From there, the cultivation of oolong teas spread further across South Asia: Japan, Taiwan, Korea (Guangdong), and more recently Northern Thailand. The tea plants for cultivation in Thailand were originally imported from Taiwan’s Alishan region... Green teas are unfermented teas of the "Camellia Sinensis" species... Black tea is fully oxidized or fermented tea... Northern Thailand produces a range of naturally scented Oolong and Green teas, to which natural aroma donors such as jasmine, Thai jasmine rice, ginseng or osmanthus flowers are added... Jiaogulan - "Gynostemma pentaphyllum" - the Chinese "Immortality Herb", is an herbaceous climbing plant that has earned itself a worldwide reputation as traditional Chinese "miracle" herb...health benefits... Oolong N°12, Oolong N°17, 4-Season Oolong Tea, Beautiful Girl Oolong Tea, Dong Ding Oolong Tea, Green Tea, Black Tea, Osmanthus Tea, Ginseng Oolong Tea, Jasmine Tea, Rice Tea, Jiaogulan, Shan Tea... What we call Shan Tea is tea from a tea plant that has been native to the mountainous regions of Thailand and Burma for a long time.. grown by Shan farmers... READ MORE...