Thai Bai Lu Oolong – TTES No. 17

This Northern Thai oolong is made from TTES No. 17 Bai Lu (白鷺, White Egret). Careful rolling and oxidation produce a clear, aromatic liquor with floral lift, ripe-fruit sweetness and a gently mineral finish.

Tasting notes

• White flowers
• Ripe pear
• Light honey
• Mineral sweetness

The rolled leaves open slowly, making this tea well suited to multiple gongfu infusions.

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.

Organically grown, not certified organic.