Description

 

DMS Gui Hua Osmanthus Oolong Tea

Gui Hua Osmanthus Oolong is one of the traditional scented teas of Chinese tea culture. Its name derives from the small, highly fragrant Osmanthus blossoms. In China, these blossoms have been used for centuries to scent tea naturally. This combination is particularly harmonious in lightly oxidized Oolong teas. The Osmanthus blossom complements their floral and fruity aromas rather than overshadowing them.

The Doi Mae Salong Gui Hua Osmanthus Oolong Tea combines this tradition with the unique conditions of the northern Thai highlands. Produced from the Taiwanese Ruan Zhi cultivar (TRES #17), it is a lightly oxidized, ball-type rolled Oolong tea. Its soft creaminess and floral freshness are enriched by the delicate fragrance of Osmanthus blossoms. In this tea, Chinese tea culture, Taiwanese tea expertise, and the unique terroir of Doi Mae Salong come together to create an exceptional Oolong tea specialty.

 

 

The Cultivar: Ruan Zhi (TRES #17)

The Ruan Zhi cultivar, officially designated as TRES #17, is the result of systematic Oolong tea research in Taiwan. Its development dates back to research programs conducted during the 1960s and 1970s. Today, it is regarded as one of the most highly valued tea cultivars for the production of premium Oolong teas.

Ruan Zhi is particularly popular for its natural sweetness, soft texture, and distinctly floral aromatic profile. Depending on the processing style, it can yield both creamy and delicate Oolong teas as well as remarkably fragrant examples. These characteristics also make it an ideal foundation for traditional scenting with Osmanthus blossoms.

The Royal Thai Development Project introduced this cultivar to Northern Thailand in the 1980s together with several other Taiwanese Oolong tea cultivars. Since then, it has become firmly established in the highlands of Doi Mae Salong. The clear mountain climate, high elevations, rocky soils, and year-round morning mists define the region’s terroir. Together, these conditions create an ideal environment for the development of complex aromas. Teas produced from the Ruan Zhi cultivar therefore retain their Taiwanese roots while expressing a distinctive character shaped by their Northern Thai origin.

 

 

Origin & Terroir: Doi Mae Salong, Northern Thailand

Doi Mae Salong is located in Thailand’s far north, close to the Myanmar border, at elevations between 1,000 to 1,600 meters. Characteristic for the region’s climate are cool nights, high humidity, and diverse vegetation. These conditions create a stable microclimate that is particularly well suited to quality-oriented tea cultivation. Another important aspect of the local terroir is the rocky mountain soil, which contributes a characteristic mineral depth to the teas grown here.

Today, Doi Mae Salong has a reputation of being 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 locations, often based on Taiwanese cultivars and produced in close accordance with East Asian tea-making 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

For Doi Mae Salong Gui Hua Osmanthus Oolong Tea, the young shoots of the Ruan Zhi cultivar are carefully picked by hand. The picking standard follows the traditional requirements for premium Oolong teas and consists of the youngest fully developed leaves of a shoot.

After withering and only light oxidation, the leaves are rolled into the characteristic ball shape associated with many Taiwanese-style Oolong teas. The result is an Oolong tea with an oxidation level in the range of a Pouchong-style Oolong, allowing it to retain a particularly fresh and floral character.

Following oxidation and shaping, the tea leaves are blended with fresh Osmanthus blossoms. During this stage of processing, the blossoms release their natural aromatic compounds, which the tea leaves will absorb due to their hygroscopic properties.

The tea is then carefully dried, allowing these delicate aromas to be preserved within the leaf. Unlike some other scented teas, the small Osmanthus blossoms are not completely removed. Instead, some of them remain in the finished tea even after drying for ornamental purposes.

 

Osmanthus Blossoms and Traditional Tea Scenting

The Osmanthus blossom (Chinese: Gui Hua, 桂花) is among the most traditional natural scenting agents in Chinese tea culture. For centuries, its small golden-yellow flowers have been used to enrich tea naturally with additional aromatic and flavor nuances. Osmanthus is particularly popular for its ability to complement a tea’s own character without overpowering it.

Osmanthus exposes a floral aroma with notes reminiscent of ripe apricots, peaches, and wild honey. This aromatic profile harmonizes especially well with lightly oxidized Oolong teas, whose natural sweetness and floral freshness are further enhanced through the scenting process.

In Doi Mae Salong Gui Hua Osmanthus Oolong Tea, Osmanthus blossoms complement a lightly oxidized Oolong made from the Ruan Zhi cultivar. Its soft creaminess, natural sweetness, and floral elegance provide an ideal foundation for traditional scenting. The result is a harmonious union in which both components complement and enrich one another.

 

 

Taste & Appearance

The ball-type rolled tea leaves gradually unfold during infusion into large, mostly intact leaves. Among them, the small golden-yellow Osmanthus blossoms become visible as well. In the cup, the tea appears clear and bright golden with delicate yellow-green hues.

The aroma of the infusion immediately reveals the close connection between Oolong tea and Osmanthus blossom. Floral and fruity nuances combine to create a complex aromatic profile. This profile perfectly supports the soft creaminess and natural sweetness of the Ruan Zhi cultivar.

On the palate, the tea is soft, balanced, and remarkably elegant. The natural sweetness of the Oolong harmonizes beautifully with the additional aromas contributed by the Osmanthus blossom, while neither component dominates the other. The result is a layered flavor experience with a smooth texture and a pleasant lingering finish.

This tea owes its distinctive character not least to the interplay of cultivar, traditional scenting, and origin. The clear mountain climate, year-round morning mists, and rocky soils of the Doi Mae Salong highlands create ideal conditions for the development of refined aromas and contribute greatly to the tea’s remarkable elegance.

 

 

Preparation

 

Western Preparation

For Western-style preparation, we recommend using 2–3 g of tea leaves per 100 ml of water. The ideal water temperature for the first infusion is 80–85 °C. Depending on the desired intensity, the steeping time should be 2–3 minutes. The tea is well suitable for multiple infusions and typically maintains its character over two to three brews. With each infusion, the floral and fruity nuances continue to evolve and combine with the soft creaminess of the Ruan Zhi cultivar to form a harmonious whole.

Gong Fu Cha

Like high-quality Oolong teas in general, Doi Mae Salong Gui Hua Osmanthus Oolong Tea is a perfect candidate for traditional Gong Fu Cha preparation. This method uses approximately 5–7 g of tea leaves per 100 ml of water. At the same time, steeping times are reduced to only a few seconds. This approach allows for a large number of successive infusions, during which the tea gradually reveals its many facets. In particular, the delicate balance between the floral notes of the Osmanthus blossom and the character of the Oolong tea shows with exceptional clarity.

Whether prepared in the Western style or using Gong Fu Cha, it is advisable to increase the water temperature gradually with each successive infusion. Always use freshly boiling water for the final infusion. This helps extract the remaining aromas from the tea leaves completely.

 

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.

 

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

 

---

 

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