This Thai red oolong is made from TTES No. 12 Jin Xuan (金萱, Golden Lily). Heavier oxidation and roasting transform the cultivar’s floral softness into a deeper, warming cup while retaining a smooth texture.
Tea at a glance
Cultivar: TTES No. 12 Jin Xuan
Harvest: Spring 2026
Processing: Heavily oxidised and roasted red oolong
Leaf style: Whole loose leaf
Oxidation: Heavily oxidised
Origin: Northern Thailand
Brewing: Gongfu: 5–6g per 100ml at 95°C; Western: 3–4g per 250ml at 90–95°C for 2–3 minutes
Tasting notes
- Dark honey
- Candied citrus peel
- Roasted stone fruit
- Warm caramel finish
The tea sits between a traditional oolong and a black tea in character: rich and fruit-led, yet aromatic and suitable for repeated infusions.
Brewing guide
Gongfu: 5–6 g per 100 ml at 95°C, beginning with 15–20-second infusions.
Western: 3–4 g per 250 ml at 90–95°C for 2–3 minutes.
Selected for cultivar character, processing and cup quality.
Irina –
A beautiful, rich Thai oolong with a deep roasted flavour. I loved the notes of honey, caramel and dried fruit, with a lovely citrusy touch. Smooth, warming and very aromatic.