Description

Ruan Zhi Oolong TRES #17 Jade Pearls

The Ruan Zhi Oolong from Doi Mae Salong is based on the Taiwanese cultivar TRES #17. When infused, the lightly oxidised tea leaves—rolled into compact, irregularly shaped pearls—reveal a clear, well-balanced character with fine sweetness and floral notes. At the same time, the tea shows remarkable consistency over multiple infusions.

Accordingly, this tea represents a classic high-mountain oolong in the Taiwanese tradition. It is defined by clarity of structure and quiet elegance and is therefore suitable both for everyday enjoyment and for attentive, more in-depth tasting.

The Cultivar: Ruan Zhi (TRES #17)

The cultivar known as Ruan Zhi, designated TRES #17, is the result of systematic oolong tea research in Taiwan. Its most intensive development phase took place during the 1960s and 1970s. The aim at that time was to develop a cultivar combining fine, natural sweetness with stable quality, relative altitude tolerance and strong resistance to pests.

These qualities have since made Ruan Zhi one of the most widely successful oolong cultivars worldwide. Within this context, it was also established in Doi Mae Salong as part of the Royal Thai Development Project. There, it proved particularly well suited to highland growing conditions.

Origin & Terroir: Doi Mae Salong, Northern Thailand

Doi Mae Salong is located in the far north of Thailand, close to the border with Myanmar. The tea gardens lie at elevations between approximately 1,000 and 1,600 meters above sea level. The highland landscape is characterized by cool nights, high humidity and diverse vegetation. Together, these conditions create a stable micro-climate that is especially favorable for quality-oriented tea cultivation,

In addition, the rocky highland soils play a defining role in shaping the local terroir. They impart a distinct mineral profile to the teas grown here, which can be understood as a characteristic mark of origin

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

A Brief Look at the History of Doi Mae Salong

The present-day 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, their families arrived, bringing 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.” At that time, it was one of Southeast Asia’s most significant opium-growing areas, and the social and economic situation was correspondingly unstable.

A fundamental transformation began in the 1980s. In response, initiatives of the Thai royal household promoted legal highland agriculture. The aim was sustainable economic development and the complete substitution of opium cultivation. A central role was played by the Royal Thai Development Project, which remains active today. Through this programme, alternative sources of income—so-called cash crops—were established, and tea became one of the most important 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 Producer Partner

Our 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. The technical leadership lies with Ms Sumalee Banphodsikorn. Through her experience, both cultivation and processing are decisively shaped.

Our collaboration with the grower is based on direct exchange, transparency and a shared understanding of quality. The individual teas originate from clearly assigned garden plots, each dedicated to specific cultivars.

Natural Cultivation & Biodiversity

The Banphodsikorn family manages their tea gardens using natural cultivation methods. Accordingly, the individual garden plots are small in scale and separated by biodiverse areas. Between the tea plants, patches of various tree, shrub and grass species can be found. In this way, a stable ecological balance is supported.

No pesticides are used at any stage. Instead, nutrient supply relies exclusively on natural inputs from the surrounding vegetation. The gardens are home to bee colonies, and twice a year—during spring and autumn—leafhoppers appear. Especially in the Chin-Shin cultivar gardens, this natural insect activity enables the production of Oriental Beauty oolong, whose character is decisively shaped by this interaction.

Tee Production in Doi Mae Salong

In keeping with the Taiwanese cultivars used, local tea production focuses primarily on oolong teas. Due to the elevations above 1,000 meters, conditions particularly favor the production of high-mountain oolongs, known for their freshness, clarity and structural depth.

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 Ruan Zhi Oolong is picked throughout much of the year. However, there is a winter break of approximately three to four months. Overall harvest quality remains remarkably consistent, although the spring plucking is traditionally regarded as particularly balanced and aromatic.

The picking standard follows the typical oolong scheme. This means harvesting the youngest, fully opened leaves at the end of each shoot, without the unopened bud. Processing follows the Taiwanese model of a lightly oxidized oolong. During this process, the leaves are carefully hand-rolled into compact, irregularly shaped pearls of varying size.

Taste & Appearance

When infused, the leaves unfurl fully after a short time. The liquor is clear, with a warm amber hue.

The tea presents itself as mild, yet aromatically complex. A velvety, natural sweetness forms the core and is accompanied by delicate floral notes. In its overall impression, the tea is reminiscent of a lightly oxidized Tie Guan Yin, while offering additional depth and structural complexity. The finish is soft, balanced and persistent.

Altogether, the tea stands confidently alongside high-quality oolongs from Taiwan or China.

Preparation

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. Moreover, it retains its character over approximately two to three infusions, each showing subtle variations.

Gong Fu Cha:

Like many high-quality oolong teas, Ruan Zhi Oolong TRES #17 Jade Pearls is very well suited to traditional Chinese gong fu preparation. By using higher leaf dosage and significantly shorter infusion times, the individual flavour nuances can be explored over a longer series of infusions.