Three Honey Aroma (Bug-Bitten) Oolongs from Mae Salong, Thailand by Tea Master Nakhorn You may already be familiar with the captivating honey aroma of Oriental Beauty tea. But did you know it all begins with a tiny insect? The gentle bite of the tea leafhopper (Jacobiasca formosana) triggers a natural defense response in the tea plant, creating the distinctive honey sweetness and aroma known as mixiang (蜜香), or "honey aroma." This sampler explores that magic through three oolongs from Doi Mae Salong, Thailand—each revealing a different expression of honey aroma shaped by cultivar and craftsmanship. While Taiwanese Oriental Beauty is known for its pronounced perfume, these Thai interpretations offer a quieter elegance that I find deeply captivating. Included in the sampler Thai Beauty (20g) A highly oxidized, open-leaf oolong with vibrant floral and honey notes and a sweet, syrup-like liquor. Reminiscent of a sparkling Moscato wine. Oriental Beauty tea from Mae Salong, Thailand Picked: March 2026 Made from cultivar no. 17 (Ruanzhi) Tasting Notes: Orange blossom, wild flowers, honey, muscat grape, fresh melon Gui Fei (30g) A tightly rolled, medium-roasted oolong with warming notes of dried fruits, wood, and honey and an incredibly smooth finish. Rolled oolong tea from Mae Salong, Thailand Picked: April 2025 Made from cultivar no. 12 (Jinxuan) Tasting Notes: Wild honey, dried longan, apricot, toasted walnuts, smooth Maalaa Khiri (30g) Tea Master Nakhorn's experimental creation, combining techniques from Gui Fei and Dancong production. The result balances an expressive floral bouquet with the rich honey sweetness and smooth character that make Gui Fei so beloved. Rolled oolong tea from Mae Salong, Thailand Picked: Nov 2024 Made from cultivar no. 12 (Jinxuan) Tasting Notes: Orchid, osmanthus, rose water, honeycomb, marzipan, toasted almonds Includes an illustrated leafhopper postcard and original artwork by Mona. *Limited availability — only 30 sets available worldwide. Order while supplies last! Brew Instructions We recommend using a Gaiwan to brew these oolong teas. Cold-brewing also highlights the honey aroma beautifully. Thai Beauty: Gongfu Brew: 6g | 150ml | 88°C | 30 sec | +10 secs for additional brews | ~7 steeps Cold Brew: 5g | 300ml | Room temp | 8 hours in fridge | Strain & serve in champagne flutes to enhance the aroma. Gui Fei & Maalaa Khiri (Ball-rolled: Rinse) Gongfu Brew: 6g | 150ml | 92°C | Rinse | 30 sec | +10 secs for additional brews | ~8 steeps Cold Brew: 5g | Quickly rinse the tea with hot water to help open up the ball-rolled leaves | 300ml | Room temp | 8 hours in fridge | Strain & serve Meet the Maker For this release, I’ve had the pleasure of working with Tea Master Nakhorn of Wang Put Tan Estate, whose work you may already know through Khiri Gold. His thoughtful experimentation and dedication to honey aroma oolongs made him the perfect tea maker for this collection. His family has been making Taiwanese-style teas in Mae Salong for three generations, while Nakhorn has continued to experiment with new styles and techniques of his own, earning recognition for his teas at several competitions. His work reflects both deep respect for tradition and a curiosity to explore what tea in Thailand can become. The Story Behind the Collection I named this collection Royal Leafhopper Trio in tribute to both the Thai Royal Project, which helped shape modern tea cultivation in the region, and the tiny leafhopper that gives these teas their signature honey aroma. The name Maalaa Khiri was chosen by Tea Master Nakhorn to reflect the tea’s connection to Mae Salong. In Thai, maalaa means “flower” and khiri means “high mountain”—a fitting name for a tea that brings together floral aromas and the mountain landscape where it was created.