Maalaa Khiri

Winter Harvest Bug-Bitten Oolong Tea | Mae Salong, Thailand

A delicate, floral and fragrant oolong, Maalaa Khiri is a special creation by Tea Master Nakhorn of Mae Salong. Combining techniques from Gui Fei and Dancong tea production, this experimental oolong brings together the honey sweetness of bug-bitten tea with an expressive floral bouquet.

Made from the Jinxuan cultivar and harvested in winter, Maalaa Khiri has a softer, more delicate character than its two companions, Gui Fei and Thai Beauty. Its fragrance is particularly lovely, with layers of orchid, osmanthus and rose water, followed by the gentle sweetness of honeycomb, marzipan and toasted almonds. The result is elegant and soothing, with a lingering floral sweetness that makes each sip a pleasure.

The name Maalaa Khiri was chosen by Nakhorn himself. In Thai, maalaa means "flower" and khiri means "high mountain" - a fitting name for a tea that brings together delicate floral aromas and the mountain landscape where it was created.

Tea Specs

NOTES Orchid, Osmanthus, Rose Water, Honey, Marzipan, Toasted Almonds

ORIGIN Mae Salong, Chiang Rai, Thailand | Wang Put Tan Estate

PICKED November 2024 (Winter Harvest)

LEAF Jinxuan Cultivar (No. 12)

CRAFT Bug-bitten oolong, combining Gui Fei and Dancong processing techniques

CAFFEINE Yes

Brew Instructions

We recommend brewing this tea in a Gaiwan to enjoy its delicate floral fragrance and evolving sweetness. Cold brewing is another lovely option, particularly for highlighting its softer, honeyed character.

Gongfu Brew (Gaiwan): 6g | 150ml | 92°C | Rinse | 20 sec | +10 sec for additional brews | Can steep ~8 times

Cold Brew (Pitcher): 5g | Quickly rinse the rolled leaves with hot water to help them open | 300ml | Room temperature | 8 hours in fridge | Strain & Serve

Farm Story

Maalaa Khiri is a creation by Tea Master Nakhorn of Wang Put Tan Estate in Doi Mae Salong, Northern Thailand. His family has been making Taiwanese-style teas in the region for three generations, while Nakhorn continues to explore new styles and techniques of his own.

This particular tea reflects his experimental approach to tea making. Drawing inspiration from both Gui Fei and Dancong production, he developed a style that brings together the honeyed character of bug-bitten oolong with the expressive floral aromas of Dancong. Harvested in November, during the winter season, it has a noticeably softer and more delicate profile than the other two teas in this collection.

I particularly love the thought behind its name. Maalaa Khiri was chosen by Nakhorn himself, combining the Thai words for flower and high mountain. For its label, I drew an entire Thai flower garland (phuang malai), rather than a single flower. It felt like the perfect representation of this tea: an abundant floral bouquet. It also felt like a lovely way to celebrate the Thai roots of these teas and the mountain home where they're made.