In northern Thailand, the Doi Mae Salong mountains are home to one of Asia's most unique terroirs. Where the slopes were once devoted to other crops, a landscape of sun-drenched terraced gardens now unfolds, enveloped in morning mists that temper the tropical heat. The cool nights, often around 12 to 15°C, create an ideal temperature range for concentrating aromas. In this pristine setting, Wulong has flourished thanks to the expertise brought by Chinese communities from Yunnan and Taiwan, who settled in Santikhiri, formerly Mae Salong, in the 1960s.
The superior organic Jing Shuan Oolong is born from this alliance between heritage and renewal. An emblematic cultivar of Taiwan, it reveals here a different expression, nourished by the subtropical sweetness, the mountain soils and the precision of the master tea growers who have raised the region among the most promising in Southeast Asia.
Organic Jing Shuan, also known as Jin Xuan, has become one of the emblems of this renaissance. This cultivar, introduced from Taiwan, thrives in the Thai climate. Lightly oxidized (15 to 25%), it develops a silky texture and a sweetness reminiscent of fresh cream. Its rolled pearls unfurl into large, whole leaves when infused, a sign of meticulous and respectful handling of the leaf. The liquor, a luminous pale yellow, reveals a distinctly Thai aromatic identity: sparkling vegetal freshness, notes of orchid and magnolia, a tropical breeze, and that light, milky touch that is the cultivar's signature.
This is where the essential difference lies with Fujian Milky Wulong, often from the same cultivar but expressed in a completely distinct way. While Milky Wulong emphasizes creamy indulgence, Thai Organic Jing Shuan leans towards a fresher, more floral and vertical character. Where Milky Wulong soothes and comforts, Organic Jing Shuan inspires, clarifies, and elevates. Two teas from the same genetic line, but revealing the power of their terroir: Fujian creates a milky caress, Thailand lends it a subtropical grace.
Tea cultivation in Thailand is based on a simple philosophy: quality, biodiversity, and preserved altitudes. Terraced gardens limit erosion, and harvests are often done by hand. The focus is primarily on oolong teas, some green teas, and red teas made from local Assamica tea trees, remnants of an ancient primary forest. Each garden bears the mark of a harmonious coexistence between mountain cultures, Chinese influences, and the tropical environment.
In just a few decades, Thailand has forged a unique tea identity, offering luminous and precise oolongs that are now captivating Europe. Organic Jing Shuan is one of its finest ambassadors: a modern, delicate, subtropical tea, deeply rooted in the mountains where it originated.
