Dong Ding-Style Oolong Tea from Thailand

What's so special about this tea?

An oolong tea harvested from a tea garden 1,200 meters above sea level on Mae Salong Mountain in Chiang Rai, Thailand, and processed in the Dong Ding style. This tea is made from the Ruan Zhi cultivar (TESS No. 17), also known in Chinese as "soft stem." Originally developed by the Tea Research and Extension Station (TRES) in Taiwan, this cultivar was introduced to the Mae Salong area in the 1980s and has since become a local specialty.

This harvest comes from a respected tea garden, managed by a family with Chinese roots and ties to Taiwanese producers. The processing follows the Taiwanese Dong Ding tradition, a recipe the founding master learned from a Taiwanese mentor and which has been passed down to the second generation.

The leaves, hand-picked by selecting buds and three leaves at a time, undergo medium oxidation before being rolled, shaped, and medium-roasted in an electric roaster. This process transforms the soft, floral nuances of the Ruan Zhi cultivar into a warmer, toastier profile with depth and character.

The brew displays a deep amber-orange color, offering a clear and attractive brightness in the cup. The aroma combines notes of wood, chocolate, and spice. On the palate, it is light and pleasant, with subtle hints of maple syrup, nuts, and toast. The aftertaste reveals a touch of peachy acidity, balanced by gentle roasted nuances.

We recommend enjoying it in a clay teapot or gaiwan to appreciate every detail of the craftsmanship behind this tea.