The Ruan Zhi Oolong N° 17 tea cultivar, the queen among Thai Oolong teas, orginally comes from Taiwan. In Doi Mae Salong, center of tea cultivation in north Thailand, the tea plant finds optimal conditions at altitudes between 1200 and 1600 meters. In hot water, the beautiful, carefully handpicked, rolled leaf unfolds to its full size within less than a minute. The resulting cup is clear and of amber color, mild, yet rich in aroma, with velvety sweetness and a charming flowery note to its taste.
In Doi Mae Salong, the center of tea cultivation in north Thailand, tea has meanwhile become the major cash crop of the local Chinese migrants and mountain tribes. Here, at altitudes between 1200 and 1600 meters, the tea plant finds optimal conditions. Among these is the climate, consisting of 3 seasons. These are a rainy period, a hot and dry period and a cold period. Altogether, climate and geological conditions compare quite well to those in the cultivar’s home country.
The results speak for themselves. Although individual tastes might be different, the Ruan Zhi Oolong N° 17 is certainly one of north Thailand’s best Oolong teas. And it doesn’t need to shy the competition with comparable Oolong teas from Taiwan or either! Preparation
In the nomenclature of DMS Ruan Zhi Oolong N° 17, DMS stands for the region of cultivation, Doi Mae Salong. Then, “N°17” is the tea cultivar’s original varietal name, while its more common name is “Ruan Zhi”. Further, “Jade” means the color of this only lightly fermented tea’s liquor and hints at its precious character. And finally, “Pearls” comes from the granule shape the tea leaves take on during processing through rolling. This granule shape is actually characteristic for most Taiwanese Oolong teas. In hot water, the beautiful, carefully handpicked, rolled leaf unfolds to its full size within less than a minute. The resulting cup is clear and of amber color, mild, yet rich in aroma, with velvety sweetness and a charming flowery note to its taste. Doi Mae Salong – Center of Tea Culativation in North Thailand
Brewing Guide We recommend brewing Jin Xuan Oolong in the gongfu style, using a small teapot or gaiwan, to appreciate the wonderful aromatics and the unique flavors that unfurl over several infusions. Add tea leaves to fill the teapot about one-third full and rinse the leaves briefly with hot water. Pour the rinse water out and then refill the pot with hot water and let the tea steep about 45 seconds to 1 minute. Increase the steeping time by 10-15 seconds for each subsequent brew. Most oolong teas can be re-steeped at least 6 times in this manner.
Packed in 100g vacuum packs for a guaranteed freshness.