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Chiang Rai Province, Thailand
Summer Harvest 2012

Organic Golden Oolong 17

£1.30

Chiang Rai Province, Thailand
Summer Harvest 2012

Organic Golden Oolong 17

£1.30

Sold out

Organic Golden Oolong 17 from the Choke Chamroen plantation is a very special example of Thailand's finest tea.

Choke Chamroen is a family run garden located in Doi Mae Salong in the northern most region of Thailand. Currently they are among the forefront of producers developing the finest organic Thai teas.

At an altitude of 1,350m, and with a climate and terroir similar to that of the mountainous regions of Taiwan, Thai tea from Mae Salong is being increasingly sought by connoisseurs in the west who're recognising the quality of the oolongs that are being produced in this clean and unspoiled region.

Only 200kg of Golden Oolong 17 are produced each year. Harvested from the finest trees, and only following cooler conditions, with the wind blowing from the north, will Tea Master Zhang Bingshen decide to begin the careful picking and processing of these leaves.

 


  • Bright oriental florals, delicate soft sweet stone fruits, high mountain freshness with light creamy hints.
  • When you drink a tea you taste the environment in which the leaves were grown. As the plants get older, and their roots reach further into the ground, you are essentially tasting the history of that landscape through the minerals found deep within the earth. Personally I think high mountain oolongs are the easiest to taste and imagine the environment, or terroir, in which the loose leave tea were grown - Organic Golden Oolong 17 is certainly no exception.

    The dried leaves are a beautiful deep emerald green, tightly rolled, and contain the bud top leaf set. As the leaves infuse they delicately unfurl to produce a light golden liquor. This is filled with the fragrant aromas of sweet oriental florals, think orchids and lilac, wrapped with soft creamy notes - I imagine this flavour coming from the cooling mountain mist that protecting the leaves from the strength of the sun - along with hints of tropical fruits that linger tantalisingly on the tongue.

    This truly is a delightfully clean and elegant tea that is worth savouring over multiple short infusions.

    James 

  • Longer & Less - for a European style of brewing Golden Oolong 17 I would recommend using: Around 1 tsp (3g) of loose leaf tea per person into a pot of around 95º water. (Allow freshly boiled water to stand for 30 seconds) Infuse for around 2 minutes.

    For subsequent infusions increase the time by 1 minute each round.

    Can be infused 2 or 3 times this way.

     

    Shorter & More - for a traditional Asian (Gong Fu) style of brewing Golden Oolong 17 I would recommend using: 1flat tbsp (7g) of loose leaf tea with around 150ml of 95º water. (Allow freshly boiled water to stand for 30 seconds) Infuse for around 30 seconds.

    For subsequent infusions increase the time by 15-30 seconds each round.

    Can be infused 5 or 6 times this way.