Description

DMS Thai Sticky Rice Oolong (“Cha Khao Hoom”) Premium

DMS Thai Sticky Rice Oolong (“Cha Khao Hoom”) Premium is a refined development of a distinctive tea specialty from Doi Mae Salong in the highlands of Northern Thailand. Its base is the Jin Xuan cultivar, originally from Taiwan and now one of Northern Thailand’s defining tea cultivars. The leaves undergo comparatively light oxidation, resulting in a soft and finely structured base character.

The tea acquires its characteristic flavor through scenting with “Nuo Mi Xiang Nen Ye”, an aromatic herb native to southern China and parts of Southeast Asia. In English, the plant is aptly known as “Sticky Rice Herb” because of its distinctive fragrance. Its natural aroma is strikingly and intensely reminiscent of freshly prepared sticky rice. Botanically, however, the plant has nothing to do with rice, nor is any rice used in the production of the tea.

With its soft and comparatively understated character, Jin Xuan is particularly well suited to scenting with natural aromatic ingredients such as Sticky Rice Herb. The subtle scenting creates a harmonious and pleasantly unobtrusive flavor profile. Both the character of the Oolong and the distinctive sticky-rice aroma have ample room to unfold. The result is an elegant and particularly well-balanced interpretation of Cha Khao Hoom, with base tea and natural aromatic ingredient blending seamlessly together.

 

 

The Cultivar: Jin Xuan (TRES No. 12)

DMS Thai Sticky Rice Oolong Premium is based on the Taiwanese Jin Xuan cultivar. Also known as Taiwan Tea No. 12 or TRES No. 12, the variety was developed in Taiwan during the second half of the 20th century. The hybrid later reached Northern Thailand as part of efforts to promote alternative cash crops. Today, Jin Xuan ranks among the most important Oolong cultivars in the tea gardens around Doi Mae Salong.

Jin Xuan is known for its soft, rounded and finely structured character. Depending on processing, its leaves can develop floral, mildly sweet and creamy nuances without becoming overly dominant in taste. These qualities make the cultivar suitable for a variety of Oolong styles. They also provide an excellent basis for scenting with natural aromatic ingredients.

In Cha Khao Hoom Premium, this comparatively understated base character leaves ample room for the Sticky Rice Herb to unfold without receding into the background itself. The choice of cultivar therefore contributes significantly to the balanced overall character of the finished tea.

 

 

Origin & Terroir: Doi Mae Salong, Northern Thailand

Doi Mae Salong is located in the far north of Thailand, close to the border with Myanmar, at elevations ranging from approximately 1,000 to 1,600 meters above sea level. Cool nights, high humidity and diverse vegetation characterize the highlands. Together, these conditions create a stable microclimate particularly well suited to quality-oriented tea cultivation.

Rocky highland soils provide another defining element of the local terroir. They lend the teas grown here a characteristic mineral depth.

Today, Doi Mae Salong is regarded as one of Northern Thailand’s most important centers for high-quality tea production. The focus is on artisan-made teas from clearly defined garden plots, today often based on Taiwanese cultivars and closely aligned with East Asian processing traditions.

 

 

Our Local Producer Partner

The teas of this origin are produced in the gardens of the Chinese-Thai Banphodsikorn family, who have cultivated tea in Doi Mae Salong since the mid-1980s. In charge of tea production is the the head of the family, Mrs Sumalee Banphodsikorn.

 

Natural Cultivation & Biodiversity

The tea gardens are cultivated using natural methods and without the use of pesticides. To support a stable ecological balance, the small garden plots are separated by biodiversity-rich areas of natural vegetation.

 

Picking & Processing

The leaves for Cha Khao Hoom Premium are picked by hand. As a rule, the picking standard comprises the three to five youngest fully opened leaves on each shoot.

The leaves then undergo the typical stages of Oolong processing, beginning with withering. During the oxidation phase, repeated movement under significant mechanical force breaks up the leaf surfaces. Heating then stops the oxidation, followed by rolling and final drying. This processing preserves the cultivar’s soft character and fine aromatic qualities. Together, they form the basis for the balanced flavor profile of the finished tea.

The tea acquires its characteristic sticky-rice flavor through scenting with the leaves of “Nuo Mi Xiang Nen Ye”. During processing, this natural aromatic ingredient comes into contact with the tea leaves under heat. Tea and herb leaves are subsequently rolled together into the characteristic ball-type shape. Once processing is complete, most of the aromatic herb leaves are removed, while a small proportion remains in the rolled leaf material.

The scenting itself is deliberately subtle. Jin Xuan’s comparatively soft and unobtrusive character allows a clearly perceptible sticky-rice aroma to develop with less intensive scenting. This preserves the qualities of the base tea and allows them to blend harmoniously with the natural aromatic ingredient.

 

 

Scenting Tea Leaves with Nuo Mi Xiang Nen Ye

“Nuo Mi Xiang Nen Ye” refers to an aromatic herb of the Acanthaceae family native to southern China and parts of Southeast Asia. Its leaves release an intense fragrance strikingly reminiscent of freshly prepared sticky rice. Hence the fitting English name “Sticky Rice Herb”.

This characteristic aroma makes Nuo Mi Xiang Nen Ye a natural scenting ingredient for different types of tea. Its use is known from Yunnan, among other regions, where the herb is used to scent Pu-Erh tea. In Doi Mae Salong, it is used for scenting Oolong tea and gives Cha Khao Hoom its unmistakable sticky-rice character.

Another example of Nuo Mi Xiang Nen Ye being used across different tea-processing categories is our Bolaven Silver Cloud Sticky Rice White Tea (Silver Needle) from Laos. In this specialty from the Bolaven Plateau, the characteristic aroma of Sticky Rice Herb meets a white Silver Needle tea.

 

 

“Nuo Mi Xian Ne Yee” – “Sticky Rice” Herb 

 

Taste & Appearance

The ball-type rolled leaves of Cha Khao Hoom Premium already release their characteristic sticky-rice fragrance while dry, embedded in the softer and more refined aromatic profile of the Jin Xuan Oolong. As the leaves open during infusion, they produce a clear liquor ranging from light golden to delicate amber.

On the palate, the tea is soft, rounded and harmonious. The intense, savory-sweet aroma of Sticky Rice Herb blends so naturally into the finely structured character of the Jin Xuan Oolong that the two form a remarkably cohesive flavor profile. Floral, gently creamy and mildly sweet nuances of Jin Xuan provide a delicate backdrop to the unmistakable sticky-rice aroma.

Despite its aromatic presence, Cha Khao Hoom Premium remains pleasantly understated and well balanced. The sticky-rice aroma accompanies the tea through several infusions without obscuring the individual qualities of the Jin Xuan Oolong. The result is a soft, elegant and unmistakable flavor profile with remarkable harmony between base tea and natural aromatic ingredient.

Preparation

DMS Thai Sticky Rice Oolong Premium is pleasantly uncomplicated and forgiving when it comes to preparation. Two to three somewhat longer infusions work particularly well. They allow the harmonious interplay of Jin Xuan Oolong and sticky-rice aroma to unfold gradually.

We recommend 2–3 g of tea leaves per 100 ml of water. For the first infusion, use water at around 85°C and steep for 2–3 minutes. Increase the water temperature slightly for the second infusion and extend the steeping time to 3–4 minutes. A third infusion can steep for 4–5 minutes at a further increased water temperature.

Increase the water temperature gradually from one infusion to the next. For the final infusion, use water at a full rolling boil (100°C) to release the remaining aromas from the leaves as well.

 

A Brief Look at the History of Doi Mae Salong

The tea culture of present-day Doi Mae Salong is closely linked to the history of the region. During the 1940s, units of the Chinese Kuomintang Army settled here after fleeing China following the Chinese Civil War. They were accompanied by their families and brought with them agricultural knowledge as well as cultural traditions from Southern China and Taiwan.

During the 1960s and 1970s, the region gained notoriety as part of the so-called “Golden Triangle”, one of Southeast Asia’s most important opium-producing areas. As a result, the social and economic situation remained unstable for many years.

Fundamental change began during the 1980s, when initiatives supported by the Thai Royal Family promoted legal highland agriculture. Tea cultivation became one of the central pillars of this transformation.

For further information about the history of Doi Mae Salong and local tea cultivation refer to the following link:

Doi Mae Salong – Centre of Tea Cultivation in Northern Thailand

 

Tea Plants & Cultivars in Doi Mae Salong

As part of the Royal Thai Development Project selected Taiwanese tea cultivars were introduced to Northern Thailand. Tea experts from Taiwan first identified cultivars that were particularly well suited to the local terroir. The plants were then imported and permanently established through asexual propagation by means of cuttings.

The selection includes the following cultivars:

• Ruan Zhi (TRES #17)
• Jin Xuan (TRES #12)
• Chin-Shin / Qingxin, traditionally used in Taiwan for the production of Oriental Beauty Oolong
• Si Ji Chun (Four Seasons)

To this portfolio of imported cultivars add the region’s native Assamica-type large-leaf tea plants. Northern Thailand forms part of the evolutionary center of origin of this variety. This region also includes parts of Laos, Myanmar, Northern Vietnam, and Northeast India. The interaction between these imported cultivars and indigenous tea plants contributes significantly to the stylistic diversity of Doi Mae Salong teas.

 

Tea Production in Doi Mae Salong

Reflecting the widespread use of Taiwanese cultivars, local tea production focuses primarily on Oolong teas. Elevations above 1,000 meters are particularly favorable for the production of so-called High Mountain Oolongs. In addition, both green and black teas are produced from Assamica tea trees as well as from the imported cultivars. Small-scale processing adapts to both the plant material and the intended style of the finished tea.

 

Prefer a finer, more understated flavor profile? Then discover our DMS Thai Sticky Rice Oolong Classic – the Jin Xuan-based interpretation of this Northern Thai tea specialty.

 

For more Thai Oolongs and other naturally cultivated teas from Northern Thailand, please click here.

 

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For further information about the history of Oolong tea in China, as well as details on the special requirements of Oolong tea processing, refer to the corresponding article in the Siam Tea Blog:

 

The Little Tea School, Lesson 8/4: Tea Processing (4) – Oolong Tea Processing

A Thai Tea Specialty in Classic and Premium