Description

DMS „Cha Nang Ngam“ Oriental Beauty Oolong Tea

The DMS “Cha Nang Ngam” Oriental Beauty Oolong belongs to the world’s best-known oolong tea varieties and traces its stylistic origin to northern Taiwan, where it became famous under the name Dong Fang Mei Ren (“Oriental Beauty”). Traditionally based on the Chin Shin (Qing Xin) cultivar, this tea style is now also produced in Doi Mae Salong. The Thai name “Cha Nang Ngam” corresponds in meaning to “Oriental Beauty Tea.”.

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A defining feature of this tea is the natural feeding of cicadas on the tea leaves. Their bite triggers a stress reaction in the plant, leading to the development of honey-like, fruit-driven and softly floral aromatic compounds. This characteristic also limits production to the seasonal period during which the cicadas are active.

As in Taiwan, the northern Thai expression follows a medium oxidation level. While the aromatic profile reflects the classical Oriental Beauty style, the leaves in Doi Mae Salong are rolled into a spherical “ball-type” form in accordance with local oolong-processing tradition.

The infusion shows an amber tone that gradually deepens into warm red-gold depending on infusion time. The dry, ball-rolled leaves display the slight bluish hue typical of moderately oxidised oolongs — a characteristic that has led to the designation “blue tea” in East Asian tea classification.

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The Cultivar: Chin Shin (Qing Xin)

The Chin Shin cultivar, also known as Qing Xin (“Green Heart”), is among the most traditional and significant oolong tea cultivars of Taiwan. Since the 19th century, it has formed the classical basis for the production of Oriental Beauty and is valued for its fine leaf structure, aromatic differentiation and suitability for medium oxidation.

Chin Shin plays a central role in connection with the characteristic cicada bite. The plant responds sensitively to this natural stimulus and develops the complex honeyed and fruit-oriented aromatic profile typical of Oriental Beauty.

As part of the Royal Thai Development Project, the cultivar was introduced to northern Thailand in the 1980s alongside other Taiwanese oolong varieties. Under the climatic conditions of the northern Thai highlands, Chin Shin has proven adaptable and develops a distinct regional expression while remaining stylistically aligned with its Taiwanese model.

 

 

Origin & Terroir: Doi Mae Salong, Northern Thailand

Doi Mae Salong lies in the far north of Thailand near the border with Myanmar at elevations between approximately 1,000 and 1,600 metres above sea level. The highland climate is characterized by cool nights, high humidity and diverse vegetation. These conditions create a stable microclimate well suited to quality-oriented tea cultivation. The rocky highland soils further contribute a subtle mineral depth that shapes the structure of the tea.

Today, Doi Mae Salong is regarded as one of the most important centers of high-quality tea production in northern Thailand. The focus lies on carefully crafted teas from clearly defined garden plots, often based on Taiwanese cultivars and processed in close alignment with East Asian traditions.

 

 

A Brief Look at the History of Doi Mae Salong

The present tea culture of Doi Mae Salong is closely linked to the history of the region. In the 1940s, parts of the Chinese Kuomintang army settled here after fleeing China following the Chinese Civil War. Along with them came their families, agricultural knowledge and cultural influences from southern China and Taiwan.

During the 1960s and 1970s, the region gained unfortunate notoriety as part of the so-called “Golden Triangle”, one of Southeast Asia’s most significant opium-growing areas.

A fundamental transformation began in the 1980s, when initiatives of the Thai royal household promoted legal highland agriculture. Tea subsequently became one of the central pillars of this transformation.

Find more information about the history of Doi Mae Salong and the local tea scene there through the following link:

Doi Mae Salong – Center 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. To this end, tea experts from Taiwan first identified cultivars particularly well suited to the local terroir. The plants were then imported and permanently established on site through asexual propagation using cuttings.

These cultivars are:

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

Alongside these introduced cultivars, the region is also home to large-leaf tea plants of the Assamica type. Northern Thailand, together with parts of Laos, Myanmar, northern Vietnam and northeastern India (Assam), forms the evolutionary home region of this variety of Camellia sinensis.

Together, these elements form the basis for the exceptional diversity of Doi Mae Salong’s tea portfolio.

 

Our Local Growing Partner

The teas from this origin come from the gardens of the Chinese-descended Banphodsikorn family, who have been cultivating tea in Doi Mae Salong since the mid-1980s. Technical responsibility lies with Ms Sumalee Banphodsikorn.

 

Natural Cultivation & Biodiversity

The cultivation adheres to natural methods, without the use of pesticides. Interspersed between the small-scale garden plots are biodiverse areas, maintaining a stable ecological balance.

 

Tea Production in Doi Mae Salong

In line with the Taiwanese cultivars used, local tea production focuses primarily on oolong teas. Elevations above 1,000 metres particularly favour the production of high-mountain oolongs. In addition, green and black teas are produced from both Assamica tea trees and imported cultivars. Processing takes place on a small, artisanal scale and is guided by the characteristics of the plant material as well as the intended style of the finished tea.

 

Picking & Processing

The production of DMS “Cha Nang Ngam” Oriental Beauty Oolong is seasonally limited. It takes place exclusively during the period when cicadas are active in the tea gardens, as their natural bite initiates the characteristic aromatic development. In northern Thailand, this phase typically occurs between May and July, depending on weather conditions and altitude.

The youngest, already unfolded leaves at the end of each shoot are carefully plucked. Due to the structural changes caused by the insect bite, processing requires particular attention.

The oxidation level lies in the medium range and clearly above that of a Pouchong-style oolong. This higher oxidation contributes to the tea’s aromatic density and warm infusion tones. No roasting in the strict sense takes place.

Unlike in Taiwan, where Oriental Beauty is traditionally processed into an open, lightly twisted leaf, the leaves in Doi Mae Salong are rolled into spherical “ball-type” form. This reflects the local oolong-processing tradition while preserving the defining stylistic elements of the tea.

For detailed information about the processing of Oolong tea, refer to the following link:

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

 

Taste & Appearance

DMS “Cha Nang Ngam” Chin Shin Oriental Beauty Oolong presents a balanced interplay of honeyed sweetness, ripe fruit and floral depth. The cicada-induced aromatic development produces notes reminiscent of honey, muscat grape, ripe stone fruit and delicate blossoms.

Compared to lightly oxidized oolongs, this tea displays greater aromatic density and a rounder body. Its natural sweetness unfolds gently, while a soft, almost nectar-like texture coats the palate. The finish remains clear, warm and persistent.

The rocky highland terroir of Doi Mae Salong adds a subtle mineral dimension that grounds the sweet-fruity components and lends the tea a recognizable sense of origin.

The infusion initially appears in amber color and gradually shifts toward warm red-gold with progressed steeping. The dry ball-rolled leaves exhibit the slight bluish tint typical of moderately oxidized oolongs.

 

 

 

Preparation

 

Western Preaparation:

3–5 g tea leaves per 200 ml water
Water Temperature: ca. 90 °C
Infusion time: 2–3 minutes

With higher leaf quantities, infusion time should be reduced accordingly. Due to its medium oxidation level, this Oriental Beauty reacts more sensitively to extended steeping than lightly oxidised oolongs. Even at moderate extraction, it develops pronounced sweetness and aromatic depth. Multiple infusions reveal evolving layers of honey, ripe fruit and mineral structure.

 

Gong Fu Cha:

Like other high-quality oolongs, this tea is well suited to traditional Chinese preparation. Higher leaf-to-water ratios combined with very short infusion times allow the shifting aromatic layers to unfold over a longer sequence of infusions.

 

For more teas from Northern Thailand refer to the following link:

Tea from Northern Thailand @ Siam Tea Shop