This Thai high-mountain oolong is made from TTES No. 12 Jin Xuan (金萱, Golden Lily). The leaves are tightly rolled to protect their aroma and open gradually over repeated infusions.
Tea at a glance
Cultivar: TTES No. 12 Jin Xuan
Harvest: Spring 2026
Processing: Rolled mountain oolong
Leaf style: Tightly rolled whole leaf
Oxidation: Partially oxidised
Origin: Chiang Rai, Northern Thailand
Brewing: Gongfu: 5–6g per 100ml at 90–95°C; Western: 3–4g per 250ml at 90°C for 2–3 minutes
Tasting notes
- Fresh orchid
- Green plum
- Soft creaminess
- Clean, lingering sweetness
Jin Xuan is prized for its naturally smooth texture and floral character. This is the cultivar’s own expression—no flavouring is added.
Brewing guide
Gongfu: 5–6 g per 100 ml, 90–95°C, beginning with 15–20-second infusions.
Western: 3–4 g per 250 ml, 90°C, 2–3 minutes.
Selected for cultivar character, processing and cup quality.
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