Description

Jin Xuan Oolong TRES #12 Blue Pearls

The Jin Xuan Oolong from Doi Mae Salong is based on the Taiwanese Jin Xuan cultivar (TRES #12), which is widely known under this name in its country of origin. When infused, the lightly oxidized tea leaves—rolled into compact, irregularly shaped pearls—display a clear, well-balanced character with a creamy, milky texture, fine sweetness and calm depth. At the same time, the flavor remains stable over multiple infusions.

A classic high-mountain oolong in the Taiwanese tradition, whose soft texture and structured flavour form the basis for its suitability both for regular enjoyment and for attentive tasting.

In the nomenclature of this tea, DMS stands for Doi Mae Salong, the region in which it is cultivated. “TRES #12” refers to the original “Taiwan Tea Research and Extension Station” hybrid number of the Jin Xuan cultivar. “Blue” denotes the processing category of oolong tea, while “Pearls” refers to the characteristic rolled shape of the leaves (“ball-type”).

The Cultivar: Jin Xuan (TRES #12)

The Jin Xuan cultivar (TRES #12) is the result of Taiwanese oolong tea research of the 20th century. Its development aimed at creating a cultivar that combines aromatic clarity, a distinctly soft texture and stable yields even under changing growing conditions.

In Taiwan, Jin Xuan is especially famous for its naturally creamy, almost milky mouthfeel. This characteristic has also earned it the designation “Milk Oolong”, although this quality is intrinsic and not the result of flavouring.

At the same time, this texture explains the particular suitability of the cultivar for scenting its tea leaves. Examples include the milk-scented Milky Oolong or the magnolia-scented Magnolia Oolong.

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 metres above sea level. The highland environment is characterized by cool nights, high humidity and diverse vegetation, creating a stable microclimate well suited to quality-oriented tea cultivation.

Another defining element of the local terroir is the rocky highland soil. It gives the Jin Xuan Oolong from Doi Mae Salong, in addition to its creamy texture, an added complex of mineral and earthy notes, lending the tea its distinctive origin-specific character.

Today, Doi Mae Salong is one of the most important centers of high-quality tea production in northern Thailand, focusing on artisanal teas from clearly defined garden plots and closely aligned with East Asian processing 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, including the Jin Xuan TRES #12. These were complemented by large-leaf tea plants of the Assamica type native to the region.

Together with parts of Laos, Myanmar, northern Vietnam and northeastern India, northern Thailand forms the evolutionary home region of this variety. In combination, these plant resources form the basis for the stylistic range of teas from Doi Mae Salong.

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 picking of Jin Xuan Oolong takes place throughout much of the year, with a winter break lasting several months. The plucking standard consists of the youngest, fully opened leaves at the end of each shoot, without the unopened bud.

Processing follows the Taiwanese model. The leaves are lightly oxidized and then rolled into compact pearls (“ball-type”).

Taste & Appearance

The dry leaves release a pleasantly grassy and gently spicy aroma. Once infused, the leaves unfurl fully after a short time. The liquor shows a clear, pale yellow colour, evoking associations of gold and sunlight.

On the palate, the tea combines a soft, creamy texture with fine sweetness, floral nuances and a subtle mineral-earthy depth. The overall impression is calm, balanced and persistent.

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 many high-quality oolong teas, Jin Xuan Oolong TRES No. 12 Blue Pearls 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

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