A semi- oxidyzed tea coming from the area of Mount Doi Tung, a small mountain area also called "Little Switzerland", in northern Thailand. Tea is grown at an altitude of about 1400 meters by few farmers, using the JinZuan cultivar imported decades ago from Taiwan. The temperature at these altitude causes a slowly growth of tea bush, this ensuring a nice sweet and elegant bouquet. This unusual Oolong is characterized by an higher oxidation level than the Taiwanese Oolongs, so that you can discover in the cup some typical notes of the best Chinese black teas. The first two leaves and a bud are rolled into small and irregular dark balls and give an amber infusion and a sweet and harmonious taste with complex aromatic fruity notes, a freshly roasted background and a velvety texture. Following the oriental brewing style, multiple infusions can be repeated on the same leaves.
|Aroma/Fragrance:||Deep dates, figues, raisin. Toasted notes.|
|Color:||Dark golden amber|
|Flavour:||Soft, sweety, milky cream, nuts and malt|
3 grams x 200cc, water 85° for 2 mins.
Thailand oolong tea from Chiang Rai
Match it with grilled dishes, fruits sweets, madeleines and pastry delicacies.