DMS Bai Yai Assamica Oolong Tea

Tea type
Oolong Tea
Ingredients
Not available
Flavors
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Loose Leaf
Caffeine
Not available
Certification
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Edit tea info Last updated by apefuzz
Average preparation
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  • “This is a pleasant drink. Despite there being several notes to pick up on, it really has a pretty straightforward profile. It is very mellow and savory, but it does have a few other things going...” Read full tasting note

From Siam Tea Shop

DMS Bai Yai Assamica OoIong Tea, leaves, from Doi Mae Salong, North Thailand. Loose leaves Oolong tea, harvested and produced from the camellia sinensis assamica tea species local to North Thailand. In the mountain region of Doi Mae Salong, where this tea, in north Thailand also growing wild in the form of trees, is cultivated by the local Yunnan-origin population in tea gardens, 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. A daily standard in many Northern Thai mountain households, and a budget alternative for every demanding Western tea drinker.

The dark, high-fermented, large-leaved Assamica Oolong 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 North Thai Oolong teas. The liquor shows a clear golden brown color.

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1 Tasting Note

155 tasting notes

This is a pleasant drink. Despite there being several notes to pick up on, it really has a pretty straightforward profile. It is very mellow and savory, but it does have a few other things going on to make the experience pleasant – a little nuttiness, a little sweetness, some astringency that makes the whole experience somewhat dynamic in your mouth.

It’s a good workhorse, no-nonsense, morning tipple. If you enjoy a quality bagged black tea blend, then this will probably be up your alley.

Speaking of which, I haven’t tried this Western style yet, but it would be a good candidate. Frankly, Western style with a splash of milk would work very well. I’ll give it a go and report back if things don’t go as planned.
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Dry leaf: milk chocolate, raspberry-chocolate, roasted peanuts. In preheated vessel – stronger nut aroma, some bittersweet green oolongy notes

Smell: savory, almost soupy, aroma (think vegetable soup with a sweet tomato base); milk chocolate, roasted peanut, peanut shell; savory bittersweet herb (bay leaf), black pepper

Taste:
Arrival – very mellow: bittersweet leaf, astringent – like a bagged black tea blend
Development – some peanut nuttiness arrives, mellow flavors, astringency continues; some savory vegetable soup notes
Finish – milk chocolate, chocolate-covered peanut notes arrive
Aftertaste – short-lived; light nuttiness and bittersweet leaf notes

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