Although Thailand’s tea production history is relatively recent, it has managed to captivate experts and enthusiasts with its floral oolongs, aromatic green teas, and unique fermented varieties, such as Miang.
In the northern mountains, thousands of meters above sea level, high-quality teas are grown, competing with the best from China and Taiwan. From Taiwanese-style oolongs to robust green and black teas, Thailand has emerged as a notable player on the global tea scene.
If you run a tea business and are looking for new varieties, join us on this journey through Thai tea culture—from its roots to its most exotic flavours. Discover everything Thailand has to offer to your customers.
The History and Culture of Tea in Thailand
Thailand’s tea story is closely linked to two key influences: Chinese immigration and the Thai royal projects promoting sustainable crops.
Traditionally, tea was not a part of Thai culture. However, the influence of neighbouring China and government efforts to combat opium cultivation in the 20th century laid the foundation for the country’s tea industry.
The Royal Projects and the End of Opium Cultivation
In the 1960s, during the reign of King Bhumibol Adulyadej, Thailand sought ways to reduce opium production, which was a major economic activity in the northern mountainous regions. The King promoted a series of “Royal Projects” encouraging local communities to replace opium crops with more sustainable and legal alternatives, including tea.
The high altitudes, cool climate, and fertile soils of the Golden Triangle region in northern Thailand proved ideal for growing tea, particularly oolong varieties.
This transformation not only helped eradicate opium cultivation but also marked the beginning of a thriving tea industry that continues to grow today.
Chinese Influence: The Role of the Kuomintang
Another key factor in the development of Thailand’s tea industry was the arrival of Kuomintang (KMT) refugees in the 1960s. These Chinese exiles, who had fought against communism, settled in the mountains of Chiang Rai and Chiang Mai.
They brought their culture and traditions, and also their extensive knowledge of tea cultivation and production. With their expertise and the support of Taiwanese experts, they began developing high-quality oolong tea plantations in the region.
Since the 1980s, these Chinese communities have played a crucial role in Thailand’s tea production, focusing on quality and adopting modern cultivation and processing techniques. Today, Thai oolongs compete with those from Taiwan and China, earning a global reputation for excellence.
Tea Growing Regions in Thailand
Tea is primarily grown in the northern mountainous provinces, where the climate and geography are optimal for producing high-quality teas.
The most important areas include cities like Chiang Mai, Chiang Rai, and Mae Hong Son, where both Assamica and sinensis varieties of Camellia sinensis thrive.
Learn more about the most cultivated tea plant varieties in this blog post.
Chiang Mai and Chiang Rai: The Heart of Thai Tea
Chiang Mai and Chiang Rai provinces are the epicentre of Thailand’s local tea production. Located in the northern mountainous region, these areas have altitudes between 1,200 and 1,400 meters above sea level, making them ideal for cultivating high-quality teas.
Cool temperatures and nutrient-rich soils allow for the slow, controlled growth of tea leaves, enhancing their flavours and aromas.
In these regions, oolong varieties such as Jin Xuan and Chin Shin, brought from Taiwan by Chinese exiles, are cultivated. You can learn more about these teas and Taiwanese culture in this blog entry.
Green and black teas are also produced here, though in smaller quantities. Most of the harvest is done by hand, ensuring that only the best leaves are selected for processing.
Doi Mae Salong (Chiang Rai)
Doi Mae Salong, located in Chiang Rai province, is one of the most famous regions for oolong production in Thailand.
This area, often called the “Little Switzerland” for its misty hills and picturesque landscapes, is home to many tea plantations. The conditions are ideal for oolong varieties, which benefit from the high altitude and cool climate.
The collaboration between local Thai tea growers and Taiwanese tea experts has resulted in exceptionally high-quality oolongs from Doi Mae Salong, rivalling the teas of Fujian and Taiwan.
Thai oolongs stand out for their floral aromas and fruity notes, like mango, making them unique in the global market.
Mae Hong Son
Though less well-known than Chiang Rai or Chiang Mai, Mae Hong Son province also plays a significant role in Thailand’s tea production.
In this region, local communities, including the Karen tribes, have adopted tea cultivation as part of their economic livelihood. One of the region’s specialities is Thai Pu-erh, a fermented tea produced using traditional methods.
Mae Hong Son is also known for its small family-run plantations, where visitors can observe the tea production process and enjoy tastings in peaceful rural settings.
Thailand’s Most Popular and Renowned Teas
Thailand produces a wide variety of teas, but some stand out for their quality and popularity, both locally and internationally. Among them, oolongs are perhaps the most famous, though green and black teas also have their place in the market.
Miang: The Fermented Tea
Miang is one of Thailand’s unique tea specialities. This fermented tea, made from Assam variety leaves, is particularly popular in the northern regions, especially among local communities.
Fermented leaves are often mixed with ingredients like ginger, chilli, salt, or even sugar, creating a unique flavour experience.
Miang has long been used as a natural stimulant to help people stay alert during the long working days in the fields. Though its consumption has declined in recent decades, it remains popular in rural areas and has sparked the interest of chefs and tea enthusiasts looking for different flavours.
Miang has a long history in Thai culture and is related to Myanmar’s Lahpet, another chewable fermented tea. It’s not widely exported, but its production remains an important part of the local economy in northern Thailand.
The Famous Thai Tea (Cha Yen)
One of Thailand’s most internationally recognised products is Thai tea, also known as Cha Yen. This tea is different from traditional green, black, or oolong teas produced in the northern mountains.
Thai tea is a refreshing, colourful, and flavourful beverage that has become a popular choice in restaurants and cafés worldwide.
What truly sets it apart is its presentation: the tea is sweetened with sugar and condensed milk, then poured over crushed ice, creating a creamy and refreshing drink with a vibrant orange colour. In many places, it’s topped with evaporated milk for an even richer, creamier texture.
Although Thai tea is particularly popular as an iced beverage, there are variations like Cha Dam Yen (iced black tea without milk) or Cha Manao (tea with lime), which are also served cold and sweet, making them perfect for Thailand’s hot climate.
This drink is not only a symbol of Thai food culture but also a reflection of the country’s love for bold and contrasting flavours.
Want to create your Thai tea blend to sell to your customers?
At Alveus, you can design your custom tea blends to suit your preferences and those of your customers. To replicate and create your Thai tea, you’ll need key ingredients like Assam black tea or Ceylon black tea, along with aromatic spices like star anise and cardamom.
If you have questions or ideas for developing your tea, don’t hesitate to contact us.
Thai Oolong Tea
Thai oolong is without doubt the most prestigious tea produced in the country. As mentioned earlier, this tea has its roots in Taiwanese traditions and is primarily grown in northern Thailand.
Thai oolongs are typically light, with minimal oxidation, giving them a fresh and floral character. The best harvests are in the early seasons when the leaves are at their peak quality.
Varieties such as Jin Xuan and Chin Shin are highly regarded for their aromatic notes of flowers and tropical fruits. As the season progresses, more robust oolongs are also produced, known as amber oolongs, though these tend to be less refined.
Thai Green Tea
Thai green tea is also quite characteristic of the country’s tea production. Using both Assam varieties and Taiwanese cultivars, Thai green tea varies in flavour and style.
Some Assam green teas are more robust and have a more intense flavour, while teas made from Taiwanese varieties tend to be fresher and more aromatic.
As with oolong, the first-harvest green teas are generally the most prized. These teas offer a fresh and vibrant profile, ideal for those seeking a smooth yet flavourful tea.
Thai Black Tea
Thai black tea is not as famous as oolong or green tea, but it still holds its place in the market. In the Mae Taeng district of Chiang Mai province, black tea is grown using Assam bushes, in both CTC and orthodox styles.
While they don’t reach the level of the world’s finest black teas, Thai black teas are robust and well-crafted, perfect for those who prefer a stronger, fuller-bodied tea.
Conclusion
Tea in Thailand is a story of innovation and sustainability. Despite not having the millennia-old culture of other Asian tea-producing nations, Thailand has managed to position itself as a producer of high-quality teas.
The regions of Chiang Mai and Chiang Rai, with their ideal climate and fertile soils, are the epicentre of oolong tea production, blends like Thai tea, and other varieties that are gaining global recognition.
Whether you’re looking for a fragrant and floral oolong, a fresh green tea, a robust black tea, or the ever-popular Thai tea, Thailand offers an impressive variety.
This diversity stems from the fusion of the best Chinese and Taiwanese traditions, enriched by Thailand’s unique climate and terrain, creating truly unique teas.
If you’re looking to innovate and offer the latest to your customers, we invite you to explore our selection of teas from various origins. Each variety is carefully chosen to provide a unique experience that will captivate your audience.
