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 Tea, 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.
In the nomenclature of the DMS Bai Yai Assamica Oolong Tea, “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:
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
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: