Thailand
Although Thailand is part of the famous Golden Triangle, the world's cradle of tea, tea cultivation in the country is relatively recent. The first tea bushes were planted in the second half of the 20th century. Today, the country produces high quality teas, thanks in part to know-how inherited from Taiwanese producers.
Four Seasons
Ruby Ruanzhi
Ruby Wu Long
Wulong teas become emblematic
Les Jardins de Gaïa's Thai wulong teas are produced in Chiang Rai province, which specializes in the production of semi-oxidized teas, also known as wulong, oolong or blue-green teas, in the style of Taiwan, using cultivars mainly from that island.
This can be explained by the historical links between Thai and Taiwanese producers, who came from the same Chinese diaspora in 1950, following the departure from China of members of the Chinese nationalist Guomindang party.
The tea bushes grow at altitudes of between 1,000 and 1,200 m, and include the excellent cultivars Qing Xin, Four seasons, Jin Xuan... With the solid know-how forged locally, the prestigious cultivars used and the use of machinery that also comes from Taiwan, Northern Thailand has over the decades become an era of first-rate wulong tea production, comparable to their Taiwanese or Chinese counterparts.
Here are a few references offering an exceptional taste experience:*
- Seasons Oven: From the cultivar of the same name known for producing excellent teas all year round, this wu long is a delight for the palate. Its limpid infusion, with its characteristic sunny yellow color, seduces with citrus notes and complex vegetal flavors reminiscent of sweet potato and bean. An airy, gourmet wu long.
- Ruby Wulong: This tea also comes from the Four seasons cultivar, but has been transformed by extensive oxidation followed by slow firing using the Taiwanese method. The infusion seduces with its gourmet fragrance of freshly baked brioche and its complex, sweet, woody flavors reminiscent of licorice. With its long aftertaste, this tea will delight lovers of full-bodied wulong.
- Sticky Rice: This highly aromatic wu long from northern Thailand is distinguished by its steamed rice flavors, due to the presence of Nuo Mi Xiang - 糯米香 (Semnostachya menglaensis Tsui) leaves, a plant native to neighboring Yunnan. Its smooth, gourmet liqueur releases sweet, floral flavors reminiscent of basmati rice and rice pudding, accompanied by biscuity, lightly roasted notes.
Thai teas, new but excellent
Thai tea is mainly produced in the north of the country, in the beautiful mountainous provinces of Chiang Rai and Chiang Mai. These teas reflect the richness of this exceptional terroir, its ideal climatic conditions and the dedication and know-how of the producers to achieve excellence, in the same way as the Taiwanese producers with whom they are linked.
The tea bushes of the growers we work with are located in the Chiang Rai region at an altitude of between 1000 and 1200 m, and come from the excellent cultivars Qing Xin, Four seasons, Jin Xuan..., imported from Taiwan. There can be 5 to 6 harvests a year on the same plot, i.e. every 30 to 40 days, depending on rainfall.
Although recent, these unique teas are gaining international recognition for the exceptional mastery of their production methods and their aromatic qualities.