Description

DMS Dong Pian Jin Xuan Hoarfrost Oolong (Winter Tea)

 

 

The DMS Dong Pian Jin Xuan Hoarfrost Oolong is based on the Taiwanese Jin Xuan cultivar (TRES #12) and originates from the winter picking in the high elevations of Doi Mae Salong. As a so-called Dong Pian – “winter sprout” – this tea develops under cool conditions and slowed plant growth. As a result, it shows a milder, sweeter and aromatically more complex profile than the spring harvest of the same cultivar.

Compared to the regular spring picking, this Jin Xuan undergoes a slightly higher level of oxidation. This is visible both in the faint reddish-brown hue of the otherwise green, ball-rolled leaves and in the colour of the infusion. While the characteristic creamy base note of Jin Xuan remains present, it moves somewhat into the background, giving way to more pronounced fruity nuances and a particularly soft texture. Shaped by the northern Thai highland terroir, this winter oolong combines depth, structure and origin in a distinctive way.

In the name of this tea, DMS stands for Doi Mae Salong, the region of its cultivation in northern Thailand. The term Dong Pian derives from Taiwanese tea tradition and refers to the special winter picking, during which leaves grown under cool conditions develop a distinctly altered and individual aromatic profile.

 

 

The Cultivar: Jin Xuan (TRES #12)

The Jin Xuan cultivar (TRES #12) was developed in Taiwan as part of systematic tea research and is today one of the most widely recognised oolong cultivars in East Asia. It is known for its naturally creamy texture, its adaptability and its reliable yield structure.

Jin Xuan proves particularly well suited to winter harvesting. Due to slowed growth under low temperatures, the structure of the leaves and their aromatic development change noticeably. The plant accumulates higher levels of amino acids while producing fewer bitter compounds, resulting in a milder, sweeter and more layered flavour profile. Whereas the spring harvest of this cultivar often displays a clearly pronounced creamy character, the winter picking is defined by greater aromatic depth, more distinct fruit notes and a rounder overall structure.

 

 

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 between approximately 1,000 and 1,600 metres above sea level. The highland climate is characterised by cool nights, high humidity and diverse vegetation. These conditions create a stable microclimate particularly suited to quality-oriented tea cultivation. In addition, the rocky highland soils contribute a subtle mineral structure that shapes the character of the teas grown there.

Today, Doi Mae Salong is considered one of the most important centres 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.

 

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.

 

Plucking & Processing

The Dong Pian Jin Xuan is harvested during the winter months, when lower temperatures and occasional frost slow the growth of the tea plants. The youngest, already unfolded leaves at the end of each shoot are carefully plucked.

Processing follows the traditional ball-rolled oolong style. Compared to the spring harvest, this tea is allowed a slightly higher degree of oxidation. It therefore remains within the range of moderately oxidised oolongs, yet moves beyond the typical light Pouchong style. The marginally increased oxidation gives the leaves a subtle reddish-brown sheen and contributes to the tea’s deeper aromatic profile.

 

Taste & Appearance

The winter harvest of the Jin Xuan cultivar, often referred to as Dong Pian or “Frost Oolong,” differs noticeably from the spring or summer pickings of the same plant. Slower growth during the cooler months alters both leaf structure and aromatic development. The result is a particularly mild, sweet and aromatically layered oolong.

While the characteristic creamy base note of Jin Xuan remains present, it is less dominant than in the spring harvest. Instead, a broader spectrum of fruity nuances unfolds, reminiscent of ripe stone fruits such as peach or mirabelle plum. A delicate floral accent complements this fruitiness, while cool nights and occasional frost contribute to a greater concentration of aromatic compounds, enhancing complexity without creating heaviness

The slower growth favours the accumulation of amino acids and limits the formation of bitterness. This results in a gentle, lingering sweetness that becomes especially noticeable in the aftertaste. The texture is soft and almost silky, with a faintly oily impression on the palate.

In the infusion, the Dong Pian Jin Xuan appears in a slightly darker amber color, which also visually reflects its somewhat higher oxidation level.

 

 

Brewing Recommendations

Western-style preparation:

3–5 g tea per 200 ml water
Water temperature: approx. 85 °C
Infusion time: 2–3 minutes

Even with longer infusion times, the tea develops virtually no bitterness and retains its character over several infusions.

Gong Fu Cha:

Like other high-quality oolong teas, the Dong Pian Jin Xuan is also perfect for traditional Chinese gong fu preparation. Using higher leaf quantities and shorter infusion times allows for exploring the tea’s texture and aromatic depth over a longer series of infusion.

 

 

And here is to other teas based on the Taiwanese Jin Xuan cultivar, either from Taiwan or Northern Thailand:

 

• DMS Jin Xuan TRES #12 Blue Pearls
• Jin Xuan Milky Oolong Tea
• Dong Fang Zh Ye Magnolia Oolong
• Alishan Jin Xuan High Mountain Oolong 

 

 

 

 

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For more information on the history of oolong teas in China and details of the particular requirements of oolong tea processing please visit our dedicated article at Siam Tea Blog:

 

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