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Highland tea from Doi Mae Salong
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Ruanzhi means soft twig. It is a cultivar with an interesting cultivation history in Taiwan. Often it is confused with Qingxin. Ruanzhi is in contrast to Qingxin a Taiwanese breed and is listed under the number #17. The relationship with Qingxin cannot be denied. The plants are incredibly similar in form and aroma and recent DNA analyses confirm this.
This Ruanzhi from Doi Mae Salong has a very light oxidation degree. In the cup you can recognize the typical aroma of highland tea and a light yellow infusion colour. The character of the variety is clearly visible and between the lines you can taste the character of the growing area. The aroma in the bottom of the cup is sweet and flowery. Together with the reverberation in the mouth, it invites you to contemplate its special character and its transformation from infusion to infusion after each cup.
The tea is only slightly roasted and very slightly oxidised. This clearly reveals the character of Ruanzhi.
Harvest date: spring 2018
Aroma: Floral with hints of lily of the valley
Oxidation: approx. 25%.
Terroir: Doi Mae Salong, Chiang Rai Province, Northern Thailand
Preparation: In this blog post you will find a description of how to brew Oolong tea in an optimal way.
Tip: The aroma in the mouth unfolds best when the tea is not drunk too hot. Waite until it has cooled down a little bit in the cup.
This tea is especially suitable for infusion in a large cup or a larger pot as it does not become bitter and it is very high-yielding. The infusion does not need to be poured off, simply let the tea leaves sink to the bottom.
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