Mountain Spice is a Thai GABA oolong made from TTES No. 12 Jin Xuan (金萱, Golden Lily). GABA processing and careful oxidation deepen the cultivar’s floral sweetness and give the tea a rounded, warming profile.
Tea at a glance
Cultivar: TTES No. 12 Jin Xuan
Harvest: Spring 2026
Processing: GABA-processed oolong
Leaf style: Whole loose leaf
Oxidation: Oxidised oolong; exact level not specified
Origin: Chiang Rai, Northern Thailand
Brewing: Gongfu: 5–6g per 100ml at 95°C; short repeated infusions
Tasting notes
- Ginger flower
- Cinnamon bark
- Honey sweetness
- Bright, wine-like acidity
- Strong returning sweetness (huigan)
The cup is aromatic and smooth, balancing warm spice with floral lift and a persistent sweet finish through multiple infusions.
Brewing guide
Gongfu: Use 5–6 g per 100 ml at 95°C. Rinse briefly, then steep for 15–20 seconds and increase gradually.
Western: Use 3–4 g per 250 ml at 90–95°C for 2–3 minutes.
Selected for cultivar character, processing and cup quality.
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