DMS Cha Khao Hom Thai Rice Tea Premium

(2 customer reviews)


Cha Khao Hom Thai Rice Tea Premium – 100% naturally scented Jin Xuan Oolong tea; exclusive Thai tea specialty from Doi Mae Salong, north Thailand; harmonical combination of fine Thai Jin Xuan Oolong tea and the natural aroma donor “Nuo Mi Xiang Nen Ye“ (=”sweet fragrance rice tender leaves”).

For more information and illustrations please refer to the product description below.


Thai Rice Tea in Premium Format – Exclusive Tea Specialty from Doi Mae Salong, North Thailand

Cha Khao Hom Thai Rice Tea PremiumThe basis for this premium version of our Cha Khao Hom Thai Rie Tea are leaves of the Jin Xuan tea cultivar. In north Thailand, this originally Taiwanese tea cultivar is at home since the 1990’s only. Besides its standard processing to a medium-oxidized Oolong tea, the highly versatile cultivar provides for some more tea specialties. Among these are, for exeample, our DMS Jin Xuan Black Pearls Black Tea and our DMS Jin Xuan Hoarfrost Oolong (Jin Xuan winter picking). And, of course… this version of the exclusive Thai tea specialty “Cha Khao Hoom” Thai Rice Tea.

In the nomenclature of this tea, “DMS” stands for the region of cultivation, which is Doi Mae Salong in North Thailand. Then, “Cha Khao Hoom” is the Thai language word for “rice tea”. And “Premium” indicates that what we have here is the premium version of Cha Khao Hom Thai Rice Tea.

Picking and Processing

Our producer partner in north Thailand still picks all of their teas carefully by hand. Accordingly, this also applies to the Jin Xuan tea leaves providing the basis for this tea. At this, picking standard for all high grade Oolong teas is the young bud at the end of each branch, plus 2-3 adjacent leaves. The flavoring The flavoring takes place through the addition of a special, locally wild-growing herb to the tea leaves during processing. In English language, this herb is known as “Sticky Rice” herb. However, its original Chinese name is “Nuo Mi Xiang Nen Ye” (= “sweet rice fragrance tender leaves”). The herb bestows a decent rice aroma on the tea leaves. 

Natürlicher Bedufter „Nuo Mi Xiang Nen Ye“ = „sweet fragrance rice tender leaves“)unfolded “sticky rice” herb leaf after infusion

Actually, what we have here is not so much a flavoring in modern terms, but much rather a scenting in the classical sense. The process takes place under heat feed, and without using any artificial aroma substances. Once the scenting is complete, the aroma donor is rolled together with the tea leaves to characteristic granules. Hidden within the granules, the “sticky rice” leaves are no longer visible to somebody looking at the dry leaf material.

Taste and Appearance

DMS Cha Khao Hoom Thai Rice Tea - in preparationThe combination of a high-grade oolong tea and the aroma donor result in a harmonious, finely balanced taste experience. At this, the mix of flavors is homogeneous to a degree that makes it hard to tell the gently tart, nutty and creamy taste of the Jin Xuan Oolong from the aroma donor’s rice (or better: sticky rice) flavor.

By the way, Cha Khao Hom Thai Rice Tea is expressively no Genmaicha, and nothing like it either. As opposed to Genmaicha, Thai Rice tea doesn’t contain any rice grains, and its processing doesn’t involve the use of such either.

Doi Mae Salong – Center of Tea Cultivation in North Thailand

In Doi Mae Salong, center of tea cultivation in north Thailand, tea is the local ethnic Chinese and surrounding tribal communities’ major cash crop. Besides the native Assamica type tea tree, there’s a number of Taiwan-imported tea varieties growing here since about the 1980’s. One of these is the “Jin Xuan” or “N° 12” tea cultivar.

In the mountains surrounding Doi Mae Salong, the tea plant findes optimal thriving conditions at altitudes between 1200 and 1600 meters. One of these is the local climate, consisting of 3 seasons. These are a rainy period, a hot and dry period and a cold period.

Cha Khao Hom Premium Thai Rie tea from Doi Mae Salong, north Thailand - in preparation


For best taste results, use water of a temperature around 85°C. First, pour 200ml of the hot water over 3 grams of DMS Chaa Khao Hoom Thai Rice Tea granules. Then let infuse for 2-3 minutes, according to individual taste. A series of follow-up steeps will further reward gourmets with individual flavor profiles.

Cha Khao Hom Premium Thai Reistee aus Doi Mae Salong, Thailand

See even more information and illustrations regarding Cha Khao Hom Thai Rice Tea! Our dedicated article also contains a direct comparison between the “Classic” and Premium versions of Thai Rice Tea:

Cha Khao Hom Thai Rice Tea – A Northern Thai Tea Specialty in Classic and Premium

And here, you’ll find the classic version of “Cha Khao Hoom” Thai Rice Tea in Siam Tea Shop:

DMS Cha Khao Hoom Thai Rice Tea Classic

Additional information

Weight N/A

25g, 50g, 100g, 200g

2 reviews for DMS Cha Khao Hom Thai Rice Tea Premium

  1. Fabrice (verified owner)

    Absolutely fabulous. I like both version sold by Thomas. If I compare to the other version, this tea has the taste of rice but also the sweetness of the butter. It’s the kind of tea that you ask for more and more. A real gluttony tea that I recommand for all at any time of the day. A great tea just for pleasure ! Hummm…

  2. Kayleigh (verified owner)

    Just pouring in the water created a beautiful rice aroma that was strong enough to fill my kitchen and living room. Wow, it’s making me salivate!

    Once steeped a yellow tea liquid is produced with the aforementioned rice aroma. If someone were to blindfold me and ask me to guess what it was by scent I would say it was a bowl of rice. There is also the same sweetness and toasted notes from it’s raw form.

    The first few sips are interesting…I can detect a toasted grass, milky, floral Oolong but by it’s side is a sweet yet thickly moreish rice flavour. The after taste is a lingering thick (almost stodgy) rice note that has coated the whole of my tongue. A few more sips and it has an added sour note though honestly it’s not for long. I have noticed a slight dryness however which becomes noticeable in the after taste which frankly feels even more like I’m eating rice.

    Ok so as rice heavy as this tastes it still does not take much away from the Jin Xuan base which manages to hold it’s own. This I am pleased with, if you’re going to drink Jin Xuan then you should really be tasting it.

    Half a cup in and the dryness has increased again to a point that I have a cotton dry tongue. Not pleasant but the lingering after taste is making up for it. It’s still consistent though in strength and flavour from those first few sips.

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