DMS Bai Yai Assamica Oolong Tea


Oolong Tea from native Assamica tea trees in north Thailand. There, in the region around Doi Mae Salong, the tea plant finds optimal conditions at altitudes between 1200 and 1600 meters. For our Bai Yai Assamica Oolong Tea, the leaves of the large-leaved tea tree are processed to a dark, high-oxidized Oolong tea. The same convinces with full-bodied taste, while a mix of earthy-mineral and flowery notes provides for a broad and multi-layered flavor profile.

For more information please see the production description below.


Loose leaf Oolong Tea from Thailand's native tea cultivar

Assamica Oolong Tea from tea trees in north Thailand

DMS Bai Yai Assamica Oolong is an Oolong tea from north Thailand’s native tea tree species. These trees, just like their close relatives from Yunnnan, are part of the camellia sinensis assamica family.

In the mountain region of Doi Mae Salong, tea trees grow both wild and in cultivated form. Here, at altitudes between 1200 and 1600 meters, the plant finds optimal conditions. Among these is the climate, consisting of 3 seasons. These are a rainy period, a hot and dry period and a cold period. Notably, Doi Mae Salong is the center of tea cultivation in north Thailand. Since about the late 1980s, the local ethnic Chinese and hilltribe population has made tea the region’s major cash crop.

For our Bai Yai Assamica Oolong, the leaves of the large-leaf tea tree serve to produce a dark, high-oxidized Oolong tea. This convinces with full-bodied taste, reflecting in the clear amber-colored cup’s intense fragrance. At the same time, a mix of earthy-mineral and flowery notes provides for a broad and diverse flavor pattern.

Assamica Oolong Tee - Bai Yai Assamica Teebaum, Doi Mae Salong, NordthailandIn the nomenclature of the DMS Bai Yai Assamica Oolong, “DMS” means the cultivation region, Doi Mae Salong. Then, “Bai Yai” means “large leaf” in Thai language. Therefore, it is the designation common among local tea producers for teas of the region’s native tea trees..

For more information about teas from north Thailand’s native tea trees, please also read our dedicated blog article:

Bai Yai – North Thailand’s Ancient Tea Tree

What is Oolong Tea?

But, what is actually “Oolong tea”? Now, the term Oolong tea refers to all teas, whose degree of oxidation is between that of green and black tea. As green tea is non-oxidized, while black tea is fully oxidized, we can talk of “part-oxidized” teas. However, the span between lightly oxidized and high oxidized Oolong teas is quite huge. And the resulting diversity of different teas within the category of Oolong teas quite great, accordingly.

By the way, coming from the same tea trees is our

DMS Bai Yai Assamica Green Tea.


Use 3 grams of DMS Bai Yai Assamica Oolong Tea on 200ml of water at a temperature around 85°C. Then, let infuse for 2 – 3 minutes for a first infusion. This tea will always be good for 2 full-value infusions. However, a third infusion definitely still has a good potential for excitement.

Of course, tea masters performing a Gong Fu Cha will infuse such Oolong tea a lot more often. However, they will usually apply higher dosages and work with shorter infusion periods.

By the way, “Gong Fu Cha” means the Chinese tea ceremony, which is the traditional ritual way of preparing tea in China. In order to highlight every nuance of a tea’s taste, it is celebrated across an extended series of infusions. At this, each individual infusion has it’s own infusion period and will show a taste profile of it’s own.

For more Oolong teas from north Thailand, click the following link:

Thai Oolong Teas @ Siam Tea Shop

Additional information

Weight N/A

25g, 50g, 100g

2 reviews for DMS Bai Yai Assamica Oolong Tea

  1. Tommy Mulligan (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. Revoluzzion

    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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