DMS Bai Yai Assamica Oolong Tea, leaves


Loose leaves Assamica Oolong tea, harvested and produced from the camellia sinensis assamica tea species local to north Thailand.

For more information please see the production description below.



Loose leaf Oolong Tea from Thailand's native tea cultivar

DMS Bai Yai Assamica OoIong Tea, leaves, from Doi Mae Salong, North Thailand. Loose leaves Oolong tea, harvested and produced from the camellia sinensis assamica tea species local to North Thailand. In the mountain region of Doi Mae Salong, where this tea, in north Thailand also growing wild in the form of trees, is cultivated by the local Yunnan-origin population in tea gardens, the plant finds optimal conditions at heights between 1200 and 1600 meters and a climate characterized by a 3 seasons, a rainy period, a hot and dry period and a cold period, each of them lasting about 4 months a year. A daily standard in many Northern Thai mountain households, and a budget alternative for every demanding Western tea drinker.

The dark, high-fermented, large-leaved Assamica Oolong Tea, grown at altitudes between 1000 and 1400 meters and with a seasonal change between a rainy season, a hot and dry and a cold period in a 4-months cadence, unites a full and round, bold-flavored aroma, already  revealing in both the dry leave’s and the infusion’s scent, with the bloomy and earthy note characteristic for North Thai Oolong teas. The liquor shows a clear golden brown color.

In the nomenclature of the DMS Bai Yai Assamica Oolong tea, DMS means the cultivation region Doi Mae Salong, while Bai Yai (Thai = “large leaf”) is the designation that hasBai Yai Assamica Teebaum, Doi Mae Salong, Nordthailand established among local tea producers for the assamica tea tree.

For more information about the tea variety native to north Thailand and its processing variations, please also see our pertinent Siam Tea Blog article Bai Yai – North Thailand’s Old Tea Tree.

DMS Bai Yai Assamica Oolong Tea, fermented beyond a medium degree of, fermentation, will be best infused with a dosage of 3-5 grams of tea leaves on 300ml of water at a temperature around 85°C and with an infusion period of 2 – 3 minutes. Always good for sated 2 infusions, while a third infusion definitely still has a good potential for excitement.

Tea masters performing the ritual, classic-traditional Chinese way of tea preparation, where a series of shorter period infusions serve to exhibit every nuance of a tea’s taste and aroma, will, of course, subject DMS Bai Yai Assamica Oolong tea to an even greater number of infusions.

Additional information

Weight N/A

100gr, 200gr

2 reviews for DMS Bai Yai Assamica Oolong Tea, leaves

  1. (verified owner)

    Delicious! The dry leaves of this one smell Great, the taste is bold yet smooth and velvety even with short infusion times this one delivers nice taste, also with short steep time it can yield 4 or 5 nice infusions. I tried it over Ice because it just seemed the thing to do and it was great iced because it’s so wonderfully bold. The aroma of the dry leaves is just as nice as the flavor itself and the steeped leaves smell even better. This is also one that feels good in the mouth. Very nice tea.

  2. I selected this tea primarily because I have tasted many Taiwanese oolongs recently and wanted something different. Online I discovered Bai Yai meant “old tree,” which was a good sign as the old tree teas I have tasted from Yunnan have been delicious. The bouquet of the dry leaves was intoxicating. Charcoal, earth and milk chocolate sweetness. First infusion was 90 degrees for 1.5 minutes. The tea is medium to bold with slight astringency. The flavor of the liquor was much the same as the dry leaves, except that there was a green background. The aftertaste was long and syrupy.

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