“Whoa!!! I really wasn’t truly prepared for this tea. It is nothing short of amazing – no joke. Cutting to the chase, it’s a mix between a Taiwanese Sun Moon Lake and Laoshan Black that I’ve had...” Read full tasting note
“This is Black Tea from Northern Thailand, I clicked on the options of black as well as oolong for this one, because I compare it to a Heavy baked Ti-Guan-Yin(but better). There are not enough good...” Read full tasting note
“My first proper Oolong. This tea makes you realize how important the smell is to the taste of the tea: I usually drink tea from a thermos, which basically eliminates the smell. Without the smell,...” Read full tasting note
“This tea is a very smooth, bright, and consistently fruity tea, and reminds me of summer garden parties. The leaf looks like a medium to dark roast rolled oolong with mostly chocolate to slightly...” Read full tasting note
The carefully handpicked, processed according to old tradition, and in both rolled and loose leaf form available ‘Chaa Deng’ (= Red Tea), as the black tea is called by its ethnich Chinese producers in North Thailand, shows a clear rust brown color in the cup, and the freshly infused tea’s fragrance courts our olfactory sensees with cocoa, nutty and bloomy notes and already anticipates the mild and still substantial aromatic taste of this tea, which is often compared to a Ti Guan Yin.
In the nomenclature of this tea, Doi Mae Salong means the cutlivation region, Shi Er is Chinese for ‘Twelve’ and hints on the underlying tea plant species, Black stands for Black Tea, and Pearls for the rolled form of this variant.
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