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“Made this one on a whim today and it turned out to be a perfect late-summer drink. The passionfruit flavor is prominent without being overwhelming, cloying, too sweet, etc. And it’s balanced...” Read full tasting note
“Backlog Sipdown from a few days ago. Soooo goood. Fruity, dark, and honey sweet with the cool starflower floral. I personlly wouldn’t buy more than a sample of it it, but definitely worth trying....” Read full tasting note
“Bold and colorful flavor. Like most Thai teas, this is forward and strong. It oozes cheerful character and holds nothing back. The passionfruit taste is from another world. Those little...” Read full tasting note
“Last night Marika and I went out for supper with some friends from out of town, but before then we just enjoyed a mug of tea at her house. We’ve both just been obsessed with this tea lately. I...” Read full tasting note
About this Product
Origin: Doi Mae Salong, Thailand
Cultivar: Jin Xuan
Harvest: 3 years aged oolong with 2022−2023 winter harvested marigolds
Elevation: 1200m
Tagetes lucida (Aztec marigold) flowers are native to Guatemala and southern Mexico where they are known as “cloud flowers”, “Aztec marigold” and “Mexican mint tarragon.” The fresh and dried flowers have a fruity and complex herbaceous aroma.
In ancient times Tagetes lucida flowers were taken as a powder, smoked and used as an incense to dispel fear and anxiety. The dried flowers are a common herb found in markets across Central America and are considered a shamanic herb and an aphrodisiac. It is used in smoking mixes, cacao ceremonial drinks, bush baths, healing tea infusions and burned as an incense known as “yaultli”. The herb is also infused in tequila to make hallucinogenic elixirs and cocktails.
The flowers were introduced to Thailand about six years ago and they now thrive in Doi Mae Salong where we mix and age them with oolong tea. The complex fruity and herbaceous flavors along with the clear energy we get from this new tea blend is incredible.
Traditional Tea Preparation
Add 9g to a gaiwan or gongfu teapot (per 150ml – 200ml).
Use 212°F boiling water.
Briefly rinse the tea and discard the rinse.
Proceed to infuse 1st brew for 45 seconds.
Infuse 2nd and 3rd brew for 30 seconds.
Repeat several times at 30 – 45 seconds, brewing until the flavor and aroma of the tea dissipates. As the tea leaves expand and unfurl, the infusion time maybe increased to coax out more aroma and flavor.
Tasting Notes
Passion fruit, tea rose, tarragon, citrus blossoms, wintergreen and cacao
Ingredients
Oolong tea, Tagetes lucida (Aztec marigold)
Rishi Tea specializes in sourcing the most rarefied teas and botanical ingredients from exotic origins around the globe. This forms a palette from which we craft original blends inspired by equal parts ancient herbal wisdom and modern culinary innovation. Discover new tastes and join us on our journey to leave ‘No Leaf Unturned’.
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Siam Tee ShopMade this one on a whim today and it turned out to be a perfect late-summer drink. The passionfruit flavor is prominent without being overwhelming, cloying, too sweet, etc. And it’s balanced perfectly with the base. Great start to the long weekend.
Also: I find it VERY funny that the note I made in my excitement about the dashboard being back didn’t actually show up on the dashboard. At least it turned out to be a metric for how well people’s dashboards are functioning (or not)!
Bold and colorful flavor. Like most Thai teas, this is forward and strong. It oozes cheerful character and holds nothing back. The passionfruit taste is from another world. Those little starflowers pack a punch of spicy-minty herbaceous marigold. High energy brew. I had this mid-morning and couldn’t sleep that night.
Flavors: Fruity, Herbaceous, Marigold, Mint, Passion Fruit, Spicy
Last night Marika and I went out for supper with some friends from out of town, but before then we just enjoyed a mug of tea at her house. We’ve both just been obsessed with this tea lately. I mean, the notes of passionfruit are truly just INSANE in the best way.
I’m calling it – I think this is gonna be one of my favourite teas I try all year.
