Oolong 12

Oolong 12 (烏龍十二號) is a lightly oxidized rolled oolong tea cultivated in the highlands of Doi Mae Salong, Chiang Rai Province, Northern Thailand. Grown at elevations of approximately 1,200–1,600 meters, this tea is derived from the Taiwanese cultivar TTES #12, also known as Jin Xuan (金萱) — a cultivar originally bred for its natural milky aroma and smooth body.

The Jin Xuan cultivar was introduced to Thailand from Taiwan in the late 20th century, and has since adapted exceptionally well to the terroir of Mae Salong. The combination of high altitude, misty mountain climate, and careful artisanal processing gives this oolong a rich aromatic profile and an elegant taste without the use of flavoring agents.

Upon infusion, the tightly rolled leaves unfurl into full, thick leaves, yielding a pale golden liquor with a soft, buttery texture. The aroma is distinctly creamy with gentle floral overtones, while the flavor presents a naturally sweet, milky character balanced by a smooth vegetal undertone and a clean, lingering aftertaste. Unlike artificially flavored “milk oolongs,” this tea expresses its character solely through cultivar and craft.

Oolong 12 from Mae Salong is an excellent example of how careful cultivation and elevation-sensitive processing can bring out the cultivar’s signature traits in a new environment — offering a refined and naturally aromatic oolong with comforting depth and clarity.

// Type: Rolled oolong (light oxidation)
// Fermentation: ~15–20%
// Roasting: Light or none
// Recommended brew temperature: 85–90°C
// Recommended consumption rate: 4–5g per 150ml
// Withstands: 6–8 infusions

Taste: Creamy, naturally milky, soft florals, smooth and sweet finish.
Origin: Doi Mae Salong, Chiang Rai Province, Northern Thailand.