Weiße Dose mit P&T Sweet Tooth Sticky Rice Oolong Bio-Tee aus Chiang Rai, umgeben von losen Teeblättern

Sweet ToothOolong Tea

Sticky Rice Oolong Tea from Thailand
Authentic taste of warm sticky rice
Premium organic quality
A Thai speciality in tea form!
Hand-plucked from the mountains

loose Tea for 90 cups

€ 49,00

€ 0,54 per Cup

€ 49,00

€ 40,83 / 100g incl. VAT, plus shipping

Sold out for now

Rieke

I’m so glad I got to discover this tea thanks to the Advent calendar. It tastes gentle, balanced, and warm. Very pleasant!

Ingredients

PL-EKO-01

non-EU Agriculture

Organic Oolong tea with Nuo Mi Xiang leaves

Thai Oolong tea*, Nuo Mi Xiang leaves* (5%) (*certified organic)

Store in a cool and dry place.

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What you'll taste

Sweet Tooth

This tea tastes like a journey to Thailand: Indulge in the warm flavour reminiscent of freshly cooked sticky rice. The unique blend of fine Oolong and the fragrant Nuo Mi Xiang leaves creates a complex aroma, bringing an authentic piece of Thai tea artistry into your cup.

Floral

Sweet

Fruity

Get it just right

Layer by layer
Use a large tea strainer, or steep the leaves directly in the pot and strain into a serving pot. Oolong thrives on repetition: you can brew it three times. For the full ceremony: prepare it in a gaiwan, Gong Fu Cha style.
Time makes the difference
Steep oolong leaves in cold water for 3–5 hours in the fridge, then strain and enjoy the same day.
Hot start, cold finish
Steep a larger amount of tea leaves hot, but not boiling, as usual, then pour over ice.

How your tea is made

After the tea leaves have been allowed to wither, they undergo a partial oxidation for eight hours. During the rolling process, the leaves of the sticky rice plant, Nuo Mi Xiang, are added to lend the characteristically sweet taste.

Weite grüne Teeplantage mit geschwungenen Reihen, Arbeitern beim Teepflücken, Gebäude vor Bergen.

Person erntet Teeblätter auf einer sonnigen Plantage mit grünen Teesträuchern.

Chiang RaiThailand

Where your tea grows

In the picturesque region of Chiang Rai in Northern Thailand, at an altitude of 1400 metres, the optimal conditions enable the tea leaves to fully develop their potential in the clear mountain air. The tea fields are nestled along the slopes of Doi Maesalong, a region renowned for its high-quality Oolong tea varieties.

Weißes Marmortablett mit Glasteekanne, drei Teedosen und grünen Teeblättern.

From the best
tea regions
Whole tea leaves
Pure flavor
Responsible
production

Our Origins Collection

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Our Origins bring the variety of our handcrafted premium whole-leaf teas and herbs. A flavorful journey through the world’s best tea-growing regions.

FAQ about Sweet Tooth

What type of tea is Sweet Tooth?

Sweet Tooth is an organic oolong tea from northern Thailand blended with Nuo Mi Xiang leaves. This Thai speciality is known for its authentic aroma reminiscent of sticky rice.

Why does this oolong taste like sticky rice?

Its distinctive flavour comes from the addition of Nuo Mi Xiang leaves, also known as the sticky rice herb. They are combined with the oolong leaves during processing and give the tea its authentic sticky-rice aroma.

Is Sweet Tooth flavoured?

No, Sweet Tooth is not artificially flavoured and contains no added flavourings. Its unique flavour profile comes from the natural combination of organic oolong tea and Nuo Mi Xiang leaves.

Is Sweet Tooth an organic tea?

Yes, Sweet Tooth is made from ingredients grown under certified organic standards. This gives you a high-quality Thai oolong speciality in organic quality.

Is Sweet Tooth a Milky Oolong?

Sweet Tooth is made with the Jin Xuan cultivar, which is often referred to as Milky Oolong. Its creamy character is naturally present in the leaf and does not come from added milk or flavourings.

Does Sweet Tooth contain milk?

No, Sweet Tooth does not contain milk. Its creamy notes come naturally from the Jin Xuan oolong.

How is Sweet Tooth processed?

The leaves for this tea are hand-plucked, using two leaves and a bud for careful and high-quality selection. The tea leaves are first withered and then partially oxidised for around eight hours. During the rolling stage, the Nuo Mi Xiang leaves are added so that the characteristic sticky-rice aroma can blend with the oolong.