Thailand Junxuan Oolong
Region: Thailand is not well known as a tea growing country, producing only a few hundred tonnes of mainly black tea for local consumption. However, in Doi Mae Salong located 45 km north of Mae Chan district in Chiang Rai province at an elevation of about 1,500 meters there are some excellent oolong and green teas produced. The average annual temperature of 25°C and crisp, cool air provides the ideal conditions for tea. Many of the tea bushes growing in Doi Mae Salong originated from Taiwan, and most of the tea production is Taiwanese-style oolong tea, made by descendants of soldiers who defected from the Chinese Revolution in 1949.
For tasting the tea was steeped in 140ml water at 85⁰C for five minutes.
Leaf: small tightly rolled mid to dark green pellets, tighter than Ti Guan Yin pellets.
Infusion – visual: On first steep the pellets semi unrolled; still crimped. Dark green coloured with just the merest hint of oxidation.
Infusion – aroma: very much a true TGY oolong character in the aroma – creamy with some fruit and nuttiness
Liquor – visual: perhaps the palest clear lemon yellow you will have seen in an oolong.
Liquor – taste: a sublime liquor – smooth, balanced, with sweet fruit notes and a heavy mouthfeel.
Summary: despite hailing from a remote part of Thailand this green oolong can take centre stage against Fujian and Taiwanese rivals. Do try it.