Following the Tea Trail with New Custom-Blended Thai Teas at Four Seasons Resort Chiang Mai

Four seasonal teas blended exclusively for Four Seasons in the mountains of Northern Thailand
August 20, 2013,
Chiang Mai, Thailand

Four Seasons Resort Chiang Mai is introducing a new range of teas grown in the high mountains of Northern Thailand, all blended exclusively for the Resort. The teas come from a plantation in Mae Salong, a village with a history like no other. Once home to opium cultivation and fierce drug battles, the Doi Mae Salong area, or Santikhiri as it is also known, is now a loose collection of villages that cling to the high misty mountains; communities of hill tribes, former soldiers and their descendants displaced after the Chinese Civil War, and sprawling tea plantations.

Although a peaceful place today, things weren't always this way. Tea was introduced as an alternative to opium production, and was first cultivated by the Chinese villagers who settled there. Today, the region is famous for high-quality oolong and other varieties, including the four teas that have been custom-blended for Four Seasons Resort Chiang Mai. These blends represent the four main tea varieties, and reflect each of the year's four seasons.

Four Seasons Spring Tea – a Blend of White Tea, Jasmine and Golden Osmanthus Flowers

The purest and least processed of all teas, white tea has the most delicate colour and flavour, and is known for its high level of antioxidants and their benefits for the skin and complexion. When brewed, the Spring Blend has a delicate, pale greenish-yellow colour, with the aroma of jasmine and the rich flowery fragrance of osmanthus, leaving an orangey aftertaste. Osmanthus is the symbol of Mae Chan, a community located between Doi Mae Salong and Chiang Mai, and the floral sweetness of this flower is balanced by the aroma of jasmine and the purity of the white tea. The perfect clean-flavoured blend for a spring day.

Four Seasons Summer Tea – a Blend of Green Tea and Lotus Flower

Green tea has long been known across Asia for its health benefits, including its ability to lower cholesterol and its anti-cancer properties, as well as the fact that it’s a soothing, calming beverage. This tea features lotus flowers harvested in Chiang Rai that complement the neutral aroma of the green tea. Lotus is believed to have the same health benefits as green tea, in addition to keeping the digestive system healthy and aiding healthy pregnancy. A flavourful blend with a grassy sweetness and a delicate green colour, this is the perfect tea to sip on a hot summer’s afternoon.

Four Seasons Autumn Tea – a Blend of Four Seasons Oolong and Roasted Jasmine Rice

Oolong, the most popular of the teas grown in Doi Mae Salong, is a full-bodied high-mountain tea that is versatile enough to drink throughout the day. Known to strengthen the immune system, oolong is also thought to reduce cholesterol and alleviate stomach ulcers. The roasted jasmine rice gives the tea a toasty, rich depth of flavour that combines with the hay-like fragrance of the oolong, creating a blend of tea with a pale orange colour and a comforting aroma.

Four Seasons Winter Tea – a Blend of Pu-erh and Chulalongkorn Rose

Pu-erh is a fermented black tea originally from Yunnan province in southern China that is known for its ability to reduce cholesterol levels, remove toxins, help boost the flow of blood, and enhance circulation. The Chulalongkorn rose is the symbol of Chiang Mai-born Princess Dara Rasami’s love for King Chulalongkorn as she cultivated these thorn-free pink roses in memory of her beloved husband. Their love has inspired this tea, which has a golden-reddish colour and a deep earthy aroma that is balanced by the delicate sweetness of the rose. A warming blend, this is the perfect tea for a chilly winter’s day.

The new Four Seasons teas will be available at Four Seasons Resort Chiang Mai from October 1, 2013.