Tight, dark green balls. They do look like green pearls! A pale and clear yellow-green tea that shows tangy citrus, green herbs, sweet and dry spices, tobacco notes and much more. The palate is like a compost of herbs and grass. Quite dry and like Bob Seger’s famous final scene it is very calm and serene. I really enjoyed it. So much so I found I’d wandered off into another orbit while drinking this tea. (Phil Smith, The Wine Depository).
Leaf: full leaf dark green ball-rolled
Liquor: pale, cucumber green
Aromatics: subtle, dark chocolate notes, hints of herb and vegetal notes, coconut cream
Palate: savoury but showing lots of milk chocolate notes, abalone, carob.
This tea is handpicked in Doi Mae Salong, in the highlands of northern Thailand, at elevations of 1200 – 1600 metres. The plants used to produced this tea were imported from the famous high mountain tea-growing region of Alishan, Taiwan.
Its flavour is complex, combining not only the creamy and nutty characteristics of a classical Chinese green tea and the sugarcane notes of a Taiwanese green tea, with yet another layer that is distinctly 'Thailand'.
The Chinese migrant community who fled to this part of Thailand mainly during the Cultural Revolution in China, had to find substitutes to opium growing in the 1980s onwards. Many reached out to their tea growing compatriots in Taiwan for their superior tea plants and know-how. The result has been some pretty impressive green, oolong and black teas for these relatively new kids on the tea-making block. For more information on Doi Mae Salong and tea growing in Northern Thailand, read our Info Post - From Golden Triangle to Golden Drop.
Origin: Doi Mae Salong, Nth Thailand (handpicked)
Quantity: 4g per 200ml/1 thin tsp per cup
Steeping time: 3 minutes
Water temperature: 80°C
All the teas in our range from Doi Mae Salong comply with the EU standards for chemical residues, which are the strictest in the World.