Thailand

Iconic Oolong Teas

Jardins de Gaïa’s Thai oolong teas are produced in the mountainous province of Chiang Rai, a major center for the production of semi-oxidized teas, also known as oolong, wulong, or blue-green teas. They are crafted using methods inherited from Taiwan, from tea cultivars native to that island.

This connection stems from the historical ties between Thai and Taiwanese producers. Many of them are descendants of the Chinese diaspora that left China after the Communist victory in 1949, including, notably, former members of the Kuomintang.

The most common cultivars are Qing Xin, Four Seasons, and Jin Xuan. Combined with local expertise—now fully mastered—and production equipment also imported from Taiwan, these cultivars have enabled northern Thailand to become, over the decades, a leading oolong-producing region capable of rivaling the finest Taiwanese and Chinese teas.

Here are a few selections offering an exceptional tasting experience:

• Four Seasons: Made from the eponymous cultivar, renowned for producing excellent teas year-round, this oolong captivates with its clear infusion and luminous yellow hue. Its aroma blends delicate citrus notes with complex vegetal flavors reminiscent of sweet potato and fresh fava beans. A tea that is at once light, elegant, and rich.
• Ruby Wulong: Made from the Four Seasons cultivar, this tea undergoes more extensive oxidation followed by slow roasting according to Taiwanese tradition. Its infusion reveals generous aromas of brioche fresh from the oven, accompanied by sweet, woody, and slightly licorice-like notes. Its lovely, lingering finish will appeal to lovers of wulong with a bold character.
• Sticky Rice: This particularly aromatic oolong from northern Thailand stands out for its surprising scents of steamed rice, achieved through the addition of Nuo Mi Xiang leaves—糯米香 (Semnostachya menglaensis Tsui), a plant native to neighboring Yunnan. Its creamy infusion develops rich, indulgent flavors reminiscent of basmati rice and rice pudding, enriched with delicate biscuit-like and slightly roasted notes.