Introduced in the 1980s by Chinese settlers using Taiwanese cultivars at 1,350 metres in Chiang Rai, Doi Mae Salong now produces oolongs that rival some Taiwanese teas. A cross-cultural terroir story with real quality behind it.
Tasting Notes
What do you taste?
Origin
Doi Mae Salong, Chiang Rai, Thailand
Land
~1,350m
Craft
Spring and winter harvest. Semi-oxidized (20-30%), lightly roasted, Taiwanese-style processing.
Brewing
GongfuAdd 5s each steep · 5-7 steeps
Timed for this tea
From the tea table
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