SiamTeas’ Thai Tea Wholesale Offer for Tea Stores,
Online Tea Shops and other Tea Retailers
If you are operating a tea retailing business yourself, wether in the form of an online tea shop or a brick & mortar tea store, or if you are planning to do so, SiamTeas has a very special Thai tea wholesale offer for you! Our Thai teas come – with the exception of the wild arbor Thai Pu Erh tea (Shan Tea) – from one single producer partner in Doi Mae Salong, the center of tea cultivation in north Thailand, with who we have been successfully cooperating for years and whose teas we subject to thorough checks in a renowned German biolab from time to time, in order to ensure compliance with EU regulations and, of course, the benefit and wellbeing of the end customer. Our partner is a rather small family venture, where the cultivation and diversified processing of the various tea cultivars native to northern Thailand and the tea cultivars imported from Taiwan and made at home in north Thailand during the past few decades is pursued with great passion in their own tea gardens and small tea factory respectively. We’ve been living pretty much on location for well more than 20 years now, and as longtime good friends of the family our producer partner always reserves the best batches for us, a quality plus from that you can benefit, too, through our wholesale program for teas from north Thailand.
Our Thai tea wholesale offer caters to brick & mortar tea stores, online tea shops, and other retailers selling tea within the scope of their business in superior quality, at highly competitive prices, and with basically no MOQ’s applying (starting from 1kg/teae). Shipping is done either directly from Thailand or from our German warehouse, whatever will be more suitable in each individual case. For EU countries, applicable import taxes and duties have already been paid and customs cleared for shipping from our German warehouse. Please feel free to inquire for our tea and price list at the following email adress, indicating your business reference (business name and registered office):
We will also accept requests for individual samples and/or sample packages in the context of our Thai tea wholesale offer under this email contact. However, please note that the shipping of samples is subject to payment of a reasonable cost coverage fee. The following sections provide an overview of our Thai tea wholesale portfolio:
Thai Oolongs (Thai Oolong Teas)
DMS Ruan Zhi Oolong No. 17 Jade Pearls
DMS Ruan Zhi Oolong No. 17 Jade Pearls, rolled, handpicked (2+1 picking standard): A queen amongst the Oolong teas of Northern Thailand. The No. 17 hybrid genuinely originates from the Taiwanese Alishan Highlands, from where the tea plant was imported to North Thailand in 1994. There, particularly in the mountain region of Doi Mae Salong, the plant finds optimal climate and geological conditions similar to those in its place of origin at altitudes between 1200 and 1800 meters and a seasonal change between a rainy, a hot and dry, and a cool period in a 4-months rhythm, and has since been brought to a new level of perfection by the local population of ethnic Chinese (Yunnan) origin.
In the nomenclature of this Oolong tea, No.17 stands for the tea plant hybrid also referred to as Ruan Zhi, Jade for the color of this only lightly fermented tea’s liquor, and Pearls for the rolled form, in which this tea is usually made available. The beautiful, carefully handpicked, rolled leaf will, infused in hot water, open to its full size within half a minute and give a clear jade-green to bright yellow cup, mild, yet rich in aroma, with a velvet-fruity touch of sweetness and a charming flowery note.
For more information and illustrations to our DMS Ruan Zhi Oolong No. 17 please refer to our dedicated article in Siam Tea Blog,
DMS Jin Xuan Oolong Nr. 12 Blue Pearls
DMS Jin Xuan Oolong No. 12 Blue Pearls, rolled, handpicked (2+1 picking standard), from Doi Mae Salong, North Thailand. Following our metaphor of calling No. 17 the Queen of the Northern Thai Oolong teas, the Oolong No. 12 might just as well deserve the throne of the king. This Oolong tea cultivar, developed in Taiwan and imported to North Thailand first in 1994, finds optimal climate and geologic conditions here, which are very similar to those of its original home, at altitudes between 1200 and 1800 meters and a seasonal change of a rainy, a hot and dry, and a cool period in a 4-months rhythm.
In fact, we can attribute some features, such as muscle power and straightforwardness, to the Oolong No. 12 that would usually rather be considered as male characteristics. The pleasant grassy-herbal aromatic scent of this Oolong tea with a medium degree of fermentation initially only hints at the sated, expressive, dry and earthy taste. A decent creamy note (“Milky Oolong”), gaining moment with longer infusion periods, additionally imparts the depth that is characteristic for Oolong teas. The beautiful, carefully handpicked, rolled leaf, which will open up to its full size after half a minute in the hot water, gives a clear, bright yellow color in the infusion, which spontaneously arouses the association of gold and sunlight with the observer.
In the nomenclature of this tea, DMS stands for the cultivation region Doi Mae Salong, No. 12 means the hybrid also called Jin Xuan, Blue stands for ‘blue tea’ (Oolong tea) and Pearls means the rolled form the leaves of the Oolong No. are processed to.
For more information and illustrations to the Jin Xuan Oolong No. 12 tea cultivar and its diverse processing variations, please refer to our our dedicated article in Siam Tea Blog,
DMS Jin Xuan Hoarfrost Oolong Tea (Winter Harvest)
DMS Jin Xuan Hoarfrost Tea (winter mist tea): winter harvest of the Jin Xuan Oolong tea variety (Taiwan Oolong tea cultivar No. 12); handpicked (2+1 picking standard), manually processed.
The Jin Xuan Oolong tea cultivar was brought from Taiwan to north Thailand during the 1990s to serve as one out of a range of alternative cash crops in the context of a Thai Royal Development Project intitiative to substitute opium poppy cultivation. The Jin Xuan cultivar had before been identified by an examining team of experts on-site as one the tea plant varieties best suited to be grown in north Thailand. Here, the plant finds optimal climate and geological conditions that are similar to those in its original place of origin at altitudes between 1200 and 1800 meters and a seasonal change between a rainy, a hot and dry, and a cool period in a 4-months rhythm.
ne tea yielded from this highly versatile tea cultivar is the Jin Xuan Hoarfrost winter tea, a (winter) harvest picked outside of the normal harvest cycle around December each year, whose taste is surprisingly distinct from the teas yielded with the spring and summer harvests from the same tea variety. Due to the morning frost conditions at the time of its harvest, it has its own distinct and exquisite features, though, such as showing an even richer spectrum of fruity taste notes, those combining to a dominant malty taste with longer infusion periods. The taste of the Jin Xuan winter mit tea is further characterized by an intricate multi-layeredness, adding a range of special taste and aroma elements to the earthy and grassy basic taste notes the Jin Xuan Oolong tea is known for.
The secret of the winter harvest lies in the correct selection / picking of the tea leaves for a high grade winter tea, a task that among other, more processing-related ones is performed with masterful skill and obvious excellence at our Doi Mae Salong producer partner.
For more information and illustrations to our Jin Xuan ‘Hoarfrost’ Oolong Tea, please refer to our dedicated article in Siam Tea Blog,
DMS Si Ji Chun Four Seasons Oolong Tea
DMS Si Ji Chun Four Seasons Oolong Tea, rolled, handpicked (picking standard 2+1), from Doi Mae Salong, North Thailand, is harvested from a special, relatively “modern” tea plant species that was developed in the 1980 in Taiwan’s Alishan mountain region and imported in North Thailand first in 1994. The Four Seasons hybrid is particularly characterized by two features: 1. The Four Seasons plant owes its name to the fact that produces virtually four “spring” harvests in a year, where other tea plants after the spring harvest, which is usually considered as the year’s best harvest, will show a gradual decline in quality. 2. The Four-Seasons plant is relatively altitude-indifferent, i.e. other than most tea plant species it produces the same high quality tea leaves in lower altitudes as it does in higher ones.
In North Thailan, the plant finds – especially in the mountain region of Doi Mae Salong, where this tea is still exclusively handpicked – at altitudes between 1200 and 1800 meters and a seasonal change of a rainy, a hot and dry and a cool period in a 4-months rhythm optimal climate and geographic conditions, which are very similar to these in the tea plant’s region of origin
In the nomenclature of this tea, DMS means the cultivation region, Doi Mae Salong, and Si Ji Chun are the Chinese words for Four Seasons. Tastewise, this only very lightly fermented tea with a fermentation degree of 10% or below offers the best of two worlds: the fresh and tart taste of a beautiful Green Tea combined with typical earthy and nutty Oolong note. Intensive, rich scent in the first infusion, already telling quite a good bit of the taste experience to expect.
For more information and illustrations to our Si Jin Chun Four Seasons Oolong Tea, please refer to our dedicated article at Siam Tea Blog,
DMS Bai Yai Assamica Oolong Tea
Loose leaves Oolong tea, harvested and produced from a tea plant species that has been local to the area for hundreds of years or more. A daily standard in many Northern Thai mountain households, and a budget alternative for every demanding Western tea drinker.
The large-leaved, beyond medium degree fermented tea, grown at altitudes between 1000 and 1400 meters and with a seasonal change between a rainy season, a hot and dry and a cold period in a 4-months cadence, unites a full and round, bold-flavored aroma, already revealing in both the dry leave’s and the infusion’s scent, with the bloomy and earthy note characteristic for Northern Thai Oolong teas. The liquor shows a clear golden brown color.
In the nomenclature of this tea, DMS means the cultivation region Doi Mae Salong, while Bai Yai (Thai = “large leaf”) is the designation that has established among local tea producers for north Thailand’s native tea tree, and “Assamica” stands for the tea plant variety Camellia Sinensis Assamica.
For more information and illustrations to north Thailand’s native tea cultivar, please refer to our dedicated article in Siam Tea Tee Blog,
DMS Dong Ding Oolong Tee
Though Dong Ding tea in the old times used to be identified with a particular Oolong tea cultivar that had once been brought from China to Taiwan’s Dong Ding mountain region, quite a number of different Oolong tea varieties are cultivated there today and mostly processed to Oolong teas of lower to medium degree of oxidation/fermentation. Meanwhile, it has become common practice in Taiwan to call of these teas “Dong Ding Tea”, unless they are considered as Highland Oolong teas or Oriental Beauty Oolong teas. Likewise, also our Dong Ding Blue Pearls is actually based on the No. 17 cultivar, however, it undergoes a processing that deviates from that of our Ruan Zhi Oolong No. 17 and is rather characteristic for the Dong Ding region. Hence, the term “Dong Ding” here only refers to the corresponding method of processing.
Apart from a higher degree of oxidation/fermentation and the freshly harvested tea leaves running through several more cycles of baking and churning, there are quite obviousd taste parallels between our DMS Dong Ding Oolong Tea and our Ruan Zhi No. 17. Still, DMS Dong Ding Oolong Tea maintains a very individual character of its own: the dominant mineral taste of this about medium range fermented Oolong tea with its touch of mild sweetness and mild floral hint spontaneously evokes strong associations with Chinese Wuyi rock Oolong teas, in particular Da Hong Pao Oolong tea. This taste, developing over up to 10 full infusions, and as intensive and long lingering as only a Da Hong Pao Oolong from within the highest grade and price level, makes our – comparably very affordable – Dong Ding Oolong tea a perfect tea experience and one of our highest in demand Thai Oolong teas.
The beautiful, carefully handpicked, rolled leaf that opens up fully within half a minute in the hot water, gives a clear caramel and golden yellow color in the infusion.
DMS ‚Cha Nang Ngam‘ Cing Xin Oriental Beauty Oolong Tea
This special tea, also referred to as the “Champaign” amongst the Oolong teas, is only harvested once a year (here: in April). The top leave (the “tip”) is then covered with tiny white hair, which has gotten the tea the designation “Silver Needle” or “White Silver Needle”. The cultivar was brought from Taiwan to north Thailand rather late, about the middle of the 1990s. Besides the mentioned “silver tip”, another specific factor is responsible for the special taste characteristics of the Cha Nang Ngam Cing Xin Beauty Oolong tea: the leaves are bitten by a leafhopper species, whose proboscis leaves behind a secretion in the tea leaf, which mixes and reacts with the tea leaf juice remaining there. The insect’s interaction produces a small brown stain on the tea leaf, as it also would be characteristic for a Taiwanese ‘Oriental Beauty’. Other than the most Taiwanese Bai Hao / Oriental Beauty teas, our Cha Nang Ngam Cing Xing Beauty Oolong in north Thailand is processed with a rather light degree of fermentation, thus still fitting the “Pouchong” Oolong tea category.
In the nomenclature, DMS means the cultivation region Doi Mae Salong, ‘Cha Nang Ngam’ is Thai language for ‘beautiful female’, with ‘beautiful’ in terms of diligent, demure, gracious, Cing Xin is the name originally given to this cultivar with its development in the context of the Taiwan Oolong Tea Development Project, while ‘Beauty’ is a shortening of the later common designation Oriental Beauty.
Oriental Beauty (Dong Fang Mei Ren) Cing Xing Oolong Tea, enjoying a precious reputation in the tea cultures of both China and Taiwan, is vibrantly bright to sated yellow in the cup and reveals a pronounced floral note, though virtually without any of the bitter component that is often typical for such floral aromas. While the scent fo the dry tea leave only slightly hints at the tea’s taste, the infusion’s fragrance already promises a lot of the then unfolding diversity of a spring meadow.
Green Tea from North Thailand
DMS Bai Yai Assamica Green Tea
DMS Bai Yai Assamica Green Tea, leaves; loose green leaves tea from a species evidently local to North Thailand since more than 1000 years. In the mountain region of Doi Mae Salong, where this tea is cultivated by the local Yunnan-origin population, the plant finds optimal conditions at heights between 1200 and 1600 meters and a climate characterized by a 3 seasons, a rainy period, a hot and dry period and a cold period, each of them lasting about 4 months a year.
In the nomenclature of this tea, DMS means the cultivation region Doi Mae Salong, while Bai Yai (Thai = “large leaf”) is the designation that has established among local tea producers for the assamica tea tree, and “Assamica” stands for the tea plant variety Camellia Sinensis Assamica.
The large open leave gives a clear and bright yellow-green infusion. Intense grassy, hay-like taste with only moderate bittering with appropriate temperature of the used water.
For more information and illustrations to north Thailand’s native tea cultivar, please refer to our dedicated article in Siam Tea Tee Blog,
Doi Mae Salong Cing Xin Green Pearls
Doi Mae Salong Cing Xin Green Pearls Green Tea, handpicked – cultivated and processed in Doi Mae Salong, North Thailand, from tea plants imported from Taiwan to the highlands of Northern Thailand, where they find optimal geological and climate conditions, which are similar to their home region, at heights between 1200 and 1600 meters and a seasonal change between a rainy, a hot, and a cold period in a 4-month rhythm.
While the April harvest of this tea cultivar, whose tips are covered with white hair in April and which is therefore also refered to as “Bai Hao”, is reserved for the production of our DMS Cha Nang Ngam Cing Xin Beauty Oolong Tea, later harvest cycles of the tea plant will be processed to finest green tea, our DMS Cing Xin Green Pearls.
In the nomenclature of this tea, Doi Mae Salong stands for the cultivation region, Cing Xin for the Taiwanese tea plant cultivar this tea is yielded from, Green for Green Tea, and Pearls for the rolled form of this tea.
The carefully handpicked, rolled leaf opens up to its full size within half a minute in hot water and gives a clear, bright yellow-green cup. The tea liquor bitters only slightly with appropriately tempered water.
This green tea combines the classical taste of traditional Chinese loose leaf Green Tea in its purest form with the known health benefits of the same: high blood pressure, cholesterine and blood sugar regulation.
Black Tea from North Thailand
Doi Mae Salong Black Pearls
Doi Mae Salong Shi Er Black Pearls, handpicked – Though North Thailand as a tea cultivation region initially became popular for its Oolong teas, growers in 2011 for the first time produced black tea on the basis of the No.12 plant that already in its first year conquered the hearts of every tea lover, who had a chance trying this high-aromatic Northern Thai tea novelty (quite some, actually, thanks to Siam Tea Shop).In the nomenclature of this tea, Doi Mae Salong means the cutlivation region, Shi Er is Chinese for ‘Twelve’ and hints on the underlying tea plant species, Black stands for Black Tea, and Pearls for the rolled form of this variant.
The carefully handpicked ‘Chaa Deng’, as the black tea is called by its ethnich Chinese producers in North Thailand (= Red Tea, or “black” tea according to Western terminology), rolled and processed according to old tradition, shows a clear rust brown color in the cup, and the freshly infused tea’s fragrance courts our olfactory sensees with cocoa, nutty and bloomy notes and already anticipates the mild but nevertheless highly substantial aromatic taste of this tea, which is often compared to a dark roast Ti Guan Yin.
For more information and illustration to our DMS Jin Xuan Black Pearls black tea, please refer to our dedicated article in Siam Tea Blog,
Pu Erh Tea from North Thailand
Shan Tea – Thai “sheng” Pu Erh Tea
Post-fermenting (Pu Erh tea style), charcoal fire-roasted tea from the large-leaved (Thai: “Bai Yai”) camellia sinensis assamica tea species that is local to the border area North Thailand/Burma and has been growing wild there in form of trees for more than a thousand years. The tea from the ancient Thai tea trees, close relatives of the ancient Yunnan tea tree, looks back on a long tradition of use amongst the native hill tribes, Shan and North Thais.
Our Shan Tea is collected from over 300 years old wild tea trees this side and that side of the Thai-Burma border. In his days, already the father of our wild tea collector used to make a living from the picking and processing of wild tea in their native homeland (the Burmese Shan States). It was from him that our tea farmer had learnt as a child, and when the family – in the backdrop of Burma’s political turmoil and suppression of ethnic minorities – finally migrated to Thailand, they purposefully settled right in the middle of an area, where the found a multitude of wild tea trees dispersed in the landscape and forest. The family believes that these tea trees might have been tended and picked already at an earlier time, but they do not know by whom. Only 2-3km away from their settlement, the new settlers discovered the remains of another village. It is assumed that the inhabitants of that village, who supposedly abandoned their settlement during the 1940s from reasons unknown, had been these tea trees’ previous “cultivators”, if not even the people who had originally planted them more than 300 years ago.
Individual, very intense and dominating grassy and earthy taste, coined by the Pu Erh style processing method (sun-drying of tea leaves) and the charcoal fire roasting; orange-brown cup. Due to its wild tree character, ShanTea is 100% organically grown!
Detailed information on the cultivation and processing of ShanTea is given in our blog articles
Scented Tea / (Thai) Tea Specialties
DMS Classic ‘Cha Khao Hoom’ Thai Rice Tea
This Northern Thai specialty, produced on tha basis of an Oolong tea produced from a tea variety that has been local to the area for centuries, and flavored with a special local wild-growing herb, “Nuo Mi Xiang Nen Ye” (= “sweet fragrance rice tender leaves”), giving the tea an intensive rice aroma, is unique to this region indeed. Expressively, this is not a genmaicha, as some might expect, and nothing similar to that tea either.
In the nomenclature of this tea, DMS means the cultivation region Doi Mae Salong, while ‘Cha Khao Hoom’ is the Thai language phrase for Rice Tea. ‘Classic’ refers to the long tradidion of tea producers in north Thailand producing this tea in this version.
After the flavoring/scenting process, which is done under heat feed of the mix and without the use of any artificial aroma agents, the aromadonor herb ‘Nuo Mi Xiang Nen Ye’ is rolled along with the tea leaves in a final processing step to their characteristic granule form. At this, the leaves of the herb are “invisibly” rolled into the tea leaves.
Unique and multi-facetted delicious aromatic mix of fresh Oolong tea and tangy rice flavors, both maintaining an undiminished presence over two to three infusions. The scent of the dry granules as well as the tea liquor, which shows a clear sated yellow to golden brown color, conveys a distinct idea of the taste of this regional delicacy that otherwise might only be found in Burma’s Shan areas.
DMS Premium ‘Cha Khao Hoom’ Thai Rice Tea
The basis for this Premium version of our Cha Khao Hom Thai Rice Tea, a unique Thai Tea specialty from north Thailand, is provided by the fine Jin Xuan Oolong No. 12, a tea cultivar imported from Taiwan to north Thailand during the early 1990s and – at altitudes around 1000 meters and in a seasonal cycle of a rainy, a dry & hot and a cold and foggy season in 4-monthly intervals – developed there to a new level of perfection. Besides the standard processing method of this tea to a regular Oolong tea of medium fermentation level, the highly versatile Jin Xuan cultivar is also processed to an impressing range of tea specialties in north Thailand, among these our DMS Jin Xuan Black Pearls, our DMS Jin Xuan Hoarfrost Oolong (winter harvest), and: this Premium version of the exclusive Thai tea specialty Cha Khao Hom Thai Rice Tea.
To produce this tea creation, the freshly and carefully hand-harvested tea leaves – only they youngest bud along with its two pertaining most upper leaves of each branch – of the Jin Xuan tea plant are heated together with the 100% natural scenting / aroma agent “Nuo Mi Xiang Nen Ye“ (= „sweet fragrance rice tender leaves“), a herb native to north Thailand and some other south east Asian countries. During this process, the aroma agent’s intensive rice aroma and flavor is transferred to the tea leaves, resulting in a harmonic, decently balanced taste result, ein unique blend of the dominant finely tart and earthy taste of the Jin Xuan Oolong, typically complimented by a decent nutty and creamy note, and the intensive rice (or better: “sticky rice”-) flavor of the aroma donor.
In a last processing step, the leaves of the Nuo Mi Xiang Nen Ye herb are rolled to the ball or pearl form that is charcateristical for Thai Oolongs together with the tea leaves, and at this procedure are virtually rolled into the latter.
In the nomenclature of this tea, “DMS” stands for the cultivation region and/or the place of processing, Doi Mae Salong, north Thailand, and “Cha Khao Hom is the Thai language term for “rice tea”, while “Premium” hints at the high quality Jin Xuan tea basis and the balanced, decent-harmonical blend of flavor.
DMS Gui Hua Osmanthus Oolong Tea Pearls
DMS Gui Hua Osmanthus Oolong Tea Pearls, handpicked, from Doi Mae Salong, North Thailand. High grade Ooolong Tea, harvested from a fine tea species imported from Taiwan to north Thailand in the midst 1990s, refined in heated condition with freshly plucked Osmanthus flowers. The natural aroma donor, after releasing its decent fragrance and taste notes, is carefully removed again from the traditionally handpicked tea leaves. In the nomenclature, DMS stands for the cultivation region Doi Mae Salong, Gui Hua it the Chinese words for Osmanthus flower, and Pearls means the rolled form this tea is typically processed to.
The vibrant bright green infusion combines the characteristic taste of high quality Oolong tea with the fine-bloomy Osmanthus note, a pleasant, never dominating complement to the fresh Oolong tea aroma. The tea, whose aerial-light, bloomy fragrance already tells a lot about the gentle taste, in natural perfection unites round softness with soothing unobtrusiveness and luxurious richness of subtle facettes.