This Northern Thai specialty, produced on the basis of an Oolong tea produced from a tea variety that has been local to the area for centuries, and flavored with a special local wild-growing herb, “Nuo Mi Xiang Nen Ye” (sweet fragrance rice tender leaves), giving the tea an intensive rice aroma, is unique to this region indeed. This is not a genmaicha, as some might expect, and nothing similar to that tea either. Classic refers to the long tradition of tea producers in north Thailand producing this tea in this version. After the flavoring/scenting process, which is done under heat feed of the mix and without the use of any artificial aroma agents, the aroma of ‘Nuo Mi Xiang Nen Ye’ is rolled along with the tea leaves in a final processing step. At this, the leaves of the herb are “invisibly” rolled into the tea leaves. A unique and multi-faceted delicious aromatic mix of fresh Oolong tea and tangy rice flavors, both maintaining an undiminished presence over two to three infusions. The scent of the tea liquor, which shows a clear sated yellow to golden brown color, conveys a distinct idea of the taste of this regional delicacy that otherwise might only be found in Burma’s Shan areas.

Organic Wuyi Oolong is a roasted oolong tea from the Wuyi mountains in Fujian province, China. This is the mountain where oolong was first developed. The high fire treatment gives Wuyi oolong its specific smoky and minerally character. This is a beautifully balanced and complex tea with a deep, yet faint, ripe fruitiness in the background. The flavor is slightly honey-floral and nutty, with hints of white sesame, cinnamon, and sweetened burdock root. It is perfect for multiple infusions so you can tease out many layers of the intriguing flavor.