Teas from Thailand have made their first appearance on the tea world map only a couple of decades ago. Mainly green and Oolong teas are cultivated, mostly in the mountainous region of Doi Mae Salong. The cultivation takes place at altitudes of between 1,200 m and 1,800 m. A very nicely crafted, green Oolong, tightly rolled with shades of ochre, dominated by an olive-green appearance. The cup resembles shiny saffron and offers a spicy, slightly wooden, roasted aroma to the palate, which is accentuated by surprisingly scenty and flowery facets.