This pearl oolong comes from a village in Chiang Rai province, specifically in the Doi Mae Salong mountains near the Burmese border. It is one of those plantations developed on former poppy-growing land to eradicate the crop.
The cultivar used is a famous one originating from Taiwan: Jin Xuan. Its literal translation means "golden lily" because its liquor has golden highlights. Semi-oxidized at around 25% and lightly roasted, its aromatic notes evolve into sweet, vegetal, floral, and slightly buttery notes on the finish. It has also been nicknamed "milky oolong" (nai xiang) for this almost milky, sweet facet that can be found in some harvests. Note that this is nothing like what is commonly found commercially under the name "milky oolong," which is simply flavored oolong with a caramelized, milky character.
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5 min
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