Doi Mae Salong – A New Mecca for Tea Enthusiasts
Doi Mae Salong… a Chinese gem in the mountains of north Thailand, and a true Mecca for every tea lover, reachable only... Read More
Ruan Zhi Oolong No. 17 – Thai Oolong Tea Queen
Ruan Zhi Oolong No. 17 – Thai Oolong Tea Queen In our articles and online materials, we often refer to Ruan Zhi... Read More
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 special and... 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