Number One Brand’s Thai Tea is made of the finest grade of quality tea. It has earned its widespread popularity in Thailand and around the world. Backed by 65 years of established experience in the art of tea blending, you deserve to enjoy the delightful taste of this original Thai Tea. With its unique superior flavour, superb aroma and refreshing taste, this Thai Tea is passed on from generation to generation.

Number One Brand’s Red Label Original Thai Tea can be served in various concoctions catering to the different consumers. Among these choices include plain tea, the famous Cha Yen (Thai Milk Tea), Cha dam Yen (Thai Black Tea), Iced lemon tea, bubble tea either hot or cold. Additionally, the product can be used as an enhancer to concoct your preferred beverage and it can even be mixed with various products to create new flavours for confectioneries, sweets and ice cream etc.


Cara Membuat Thai Tea :

  • Masukan 2 sendok teh ” Thai Tea Mix Number One Brand ” kedalam gelas lalu tuangkan air     panas, diamkan selama +-5 menit, lalu saring
  • Tambahkan 2 sendok teh gula/ sesuai selera dan 3 sendok makan creamer (cair/powder) atau   sesuai selera anda.
  •  Anda juga dapat menambahkan susu evaporasi untuk menambah gurih rasa.
  •  Aduk rata dan sajikan dengan es

Catatan :

200gr teh dapat di seduh hingga 100 cup/ gelas (300ml)

Resep pembuatan green tea dapat disesuaikan dengan selera / kebutuhan anda.




Overview of Thailand Tea Production

The first unified Thai kingdom was established in the mid-14th century. Known as Siam until 1939, Thailand is the only Southeast Asian country never to have been taken over by a European power. A bloodless revolution in 1932 led to a constitutional monarchy. In alliance with Japan during World War II, Thailand became a US ally following the conflict.

Overview of Thailand Tea ProductionAlthough Thailand was never a tea drinking country historically, Thai tea is quite common throughout. Most are familiar with the thick sweet treat that is Thai tea. It typically consists of black tea with Star Anise, food coloring, sometimes other spices and condensed milk. It is served either hot or over ice.

The tea plant is native to northern Thailand, but the Thais themselves do not have a long established tea drinking tradition.  Thailand and its close neighbor Burma do have a tea eating tradition however.  An ancient recipe calls for green tea leaves pickled in brine, which is eaten as a vegetable.  The salty, tart, slightly bitter pickle that results called Miang in the local dialect, is a strange tea to Western tastes. Not your typical cuppa.

The relatively recent story of how steeped tea cultivation came to Thailand is rather fascinating, including a bit of history that touches upon the Chinese revolution of 1949 and the Cold War period.

In late 1949 a portion of Chiang-kei Shek’s Nationalist Army in Yunnan (called the Guo-min-dang, or KMT) became separated form the main force. In the meantime, the defeated Nationalist Army fled to Taiwan, leaving behind the separated “Lone Army” of former Yunnan KMT regulars. Isolated but not dispirited, these soldiers led guerilla raids against the People’s Liberation Army. Eventually however, they were driven south into Burma, where they continued to harass the Communists. In 1960-1961, they were driven out of Burma into northern Thailand, where their assimilation was only partially complete.

For decades, displaced KMT warriors ran illegal operations in the Golden Triangle: gem and drug smuggling, black marketing and similar activities. Eventually, through education in government schools and innovative programs such as the Royal Project for Crop Replacement, which offered alternative (legitimate) livelihoods, a new generation of immigrants assimilated culturally and economically into Thai society. Tea farming was one of the legal options. Coming from China’s Yunnan Province, the homeland of tea, naturally tea growing and tea making was one of the new economic activities chosen by the new Thais. The first tea plants were imported from China and Taiwan and introduced into the highlands of Chiang Mai Province in the late 1980’s. The Taiwanese Tea Grower’s Association, wanting to support their former KMT compatriots, sent tea experts in to provide technical agricultural support to the fledgling growers. Two clonal tea varieties, know locally as No. 12 and No. 17 (ber sip-song & ber sup-jet in Thai), were widely planted bringing about more consistent leaf quality, greater productivity and resistance to disease.

Today, what began as a primitive Chinese enclave engrossed in illegal activities in the hills surrounding Mae Salong Village, has now become a legitimate, cohesive, economic community, dotted with independent tea gardens producing Oolong tea. It is a beautiful, cool tea village and a vibrant rural economy, with its own schools, small hotels, Chinese and Thai restaurants, and regrettably, its own convenience stores and video arcades as well.

The style of tea produced in the tea village is predominately the classic Formosa type. A tightly rolled, gray-green to greenish partially oxidized leaf produced in the style of Tung Ting, in Taiwan’s Nantou Province. The tea produced in Mae Salong sells well in the local Thai tea market and is sought after by Thai hotels, spas, and food stores. A portion of the best leaf is exported to Europe, notably to Mariage Freres, Paris, and to the Taiwan market. It is still virtually unknown in the U.S.

Common to most stories about the spread of tea, Thai tea found its roots in the midst of war, but a civil, rather than a colonial war. Thai tea was not established by a colonial power attempting to exploit natural resources and cheap labor. It was established in the hills by the progeny of a defeated force, retreating from the victorious Communist PLA forces. This is a unique bit of history, a fascinating side bar, as tea frequently is, to the machinations of the world’s nation-states.



Doi Mae Salong is sometimes called the ”Little Switzerland” of Thailand. Its breathtaking scenery attracts more than 200,000 tourists each year.

As well as spectacular scenery, Doi Mae Salong is home to 4,500 rai (28,125 hectares) of tea plantations. Much of the tea produced here is Taiwanese-style oolong grown by descendants of Chinese soldiers who fled the Chinese revolution in 1949.

History of Doi Mae Salong

When the Communists took over mainland China in 1949, three Nationalist Chinese armies originally from China’sYunnan Province fled to the Thai-Burmese border, vowing to continue fighting against Communist Chinese forces. In 1956 they were driven out of Burma and some settled down on Doi Mae Salong Mountain to form a Yunnanese community. Still others settled in Taiwan and this formed a lasting Thai-Taiwan connection.

The Chinese who settled in Doi Mae Salong grew opium as a cash crop until the Royal Thai Army came in to destroy the opium trade. A road was built into the area in the 1980s and since then the Thai government has attempted to integrate the Yunnanese into mainstream Thai society. Despite 20 years of effort there is still a strong Chinese heritage in the area and Chinese remains the mother tongue of most of the inhabitants.

Doi Mae Salong Tea

Doi Mae Salong is located 45 km north of Mae Chan district in Chiang Rai province at an elevation of about 1,500 meters. It has an average annual temperature of 25 degrees Celsius and the air is crisp, cool and refreshing all year round – ideal conditions for tea.

The growing conditions of Doi Mae Salong are very similar to Taiwan, which produces some of the best oolong tea in the world. Many of the tea bushes that are growing in Doi Mae Salong originate in Taiwan, and most of the tea production is Taiwanese-style oolong tea.

Green tea and black tea is also produced here, and the province of Chiang Rai produces about 200 tonnes of tea a year. About 70% of the tea production is consumed locally in Thailand while the other 30% is exported. Major consumers of Thailand tea include Europe and Dubai.

The Thai government is promoting tourism in the area by designating Doi Mae Salong as a OTOP (One Village One Product) tourism village. There is a wide choice of accommodations and restaurants and anyone who is interested in tea production can tour the area’s tea plantations.



Minuman Nikmat Sarat Khasiat 

Rabu, 04 April 2012

Berkat khasiat dan rasanya yang nikmat, minuman yang memiliki berbagai varian itu kini semakin mudah ditemui di kafe-kafe dan restoran di Indonesia. Salah satu yang sedang digandrungi adalah thai tea. Minuman khas dari Thailand ini, selain menawarkan cita rasa yang berbeda dari teh lokal, memiliki warna unik.

Thai tea biasanya tersaji dengan warna oranye cerah. Warna tersebut dihasilkan dari campuran teh dan susu. Sungguh menggugah selera. Minuman asal Negeri Gajah Putih itu identik dengan penyajiannya yang dibuat segar dan dingin. Dengan bahan dasar black tea dari Thailand yang terkenal memiliki cita rasa kuat, menu minuman ini memiliki kandungan antioksidan tinggi.

Di Thailand, thai ice tea bukan minuman mewah dan bisa ditemukan di setiap sudut kota. Bahkan penyajiannya sederhana, yakni menggunakan plastik sebagai wadahnya. Di Indonesia, thai tea juga populer, termasuk di kawasan Bandung. Di beberapa restoran dan kafe di Kota Kembang, tertulis menu minuman ini di daftar menunya. Salah satunya SG7. Kafe di Jalan Sawunggaling No 7 ini menawarkan dua varian thai tea, original dan teh hijau. Green thai tea ini cukup unik. Warnanya yang hijau pekat langsung berubah hijau lembut saat dicampur susu.

Kental Manis
Pas Sajian thai tea lainnya ditawarkan Suki Time. Tempat spesialis suki yang berlokasi di Bandung Supermal ini memiliki kualitas iced thai tea yang baik. Thai tea-nya kental dengan manis yang pas. Tak kalah menarik adalah sajian thai tea di Hotel Hilton. Jika biasanya thai tea disajikan hanya dengan susu, di Hotel Hilton Bandung, thai tea disajikan dengan jelly kenyal.

Ada sensasi tersendiri saat meminum thai tea di sini karena manisnya teh Thailand berpadu dengan kekenyalan jelly. Thai ice tea ini pun ditawarkan di beberapa restoran dan kafe lain di berbagai kota di Indonesia. Sebut saja J-Co, Dunkin’ Donuts, Raa Cha, Platinum, Tamini Cafe, Hanamasa, serta beberapa restoran lainnya. Satu lagi tempat wisata kuliner yang menghadirkan thai ice tea dalam daftar menunya, yakni Phuket Resto.

Meski masakannya khas negeri Gajah Putih, soal harga dijamin terjangkau. Tempatnya nyaman, cocok bila Anda ingin menjamu tamu atau makan bersama keluarga dan teman-teman. Menu yang ditawarkan sangat banyak dan beragam, mulai dari ayam goreng bawang putih, roti naan phuket style, kerang hijau masak daun kemangi, kwetiau sapi saus tiram, cap cay bangkok, hingga sapi karie phuket. Salah satu menu andalan resto ini ialah sup tomyum seafood. Sebagai menu minumannya, selain terdapat thai tea, di tempat ini ada thai coffee, kopi asli Thailand. san/R-2

Komentar Seleb yang Pernah Mencicipi

Kepopuleran thai tea ternyata tidak hanya dirasakan oleh masyarakat biasa. Para selebritas di Tanah Air ternyata juga banyak yang menggemari minuman sehat yang satu ini. Natasha Dewanti salah satunya. Artis kelahiran !4 Oktober 1978 ini mengaku sangat menggemari masakan Cina. Sehingga minumannya pun tidak terlepas dari Thai Tea. “Hampir setiap makan di restoran chinese food, minumnya pasti Thai Tea,” ujarnya.

Tasya pun tak sendiri, sang suami Dicky Permana juga gemar minum Thai Tea. “Berhubung dia lebih suka manis, jadi lebih banyak dia minumnya,” ucapnya. Buat gadis yang hobi traveling ini, selain enak, Thai tea juga pas untuk jadi sajian penutup setelah makan. “Dibanding minuman yang lain, Thai tea lebih enak aja karena nggak bikin eneg di perut,” tuturnya.

Tidak jauh berbeda dengan Tasya, Pesinetron tampan Kiki Farel juga sudah tidak asing dengan istilah Th ai tea. Restoran jepang seperti Hanamasa adalah salah satu tempat Kiki biasa mencicipi minuman berwarna orange itu. “Wah, kalau Thai tea sih aku sudah biasa minum,” ujarnya.

Hebatnya lagi, pria berusia 25 tahun ini juga pernah merasakan sensasi minum Thai tea di negeri asalnya Thailand. “Tahun 2011 kemarin, aku dua kali ke Bangkok. Otomatis minumnya Thai tea dong,” umbarnya. Namun bagi pria yang hobi bernyanyi ini, untuk soal rasa. baik di Thailand maupun di Indonesia sama saja. “Kalau rasa kurang lebih sama enaknya, tapi yang berbeda itu harganya. Di Th ailand cukup sekitar enam ribu rupiah saja,tapi kalau di sini bisa sampai dua puluh ribu,” ungkapnya.

Berbeda dengan Aiman Ricky, aktor yang terkenal lewat perannya di sinetron Islam KTP ini justru belum pernah mencicipi sensasi rasa dari Thai tea. Hal ini bukan tanpa alasan. Usut punya usut, ternyata ia tidak suka minum teh. Meski tidak alergi total dengan teh, namun informasi yang mengatakan bahwa teh bisa membuat gigi berwarna kuning cukup membuatnya gusar.

“Nggak mau juga kan punya gigi kuning gara-gara keseringan minum teh. Tapi kalau ada waktu, aku pasti coba kok, kan gak ada salahnya juga,” pungkasnya. san/R-2

Mengurangi Risiko Stroke

Black tea atau teh hitam yang menjadi bahan utama dalam komposisi Thai tea sudah lama dikenal memiliki khasiat yang hampir sama dengan teh hijau. Banyak orang percaya bahwa teh hijau memiliki khasiat tinggi untuk kesehatan, sehingga mereka yang menerapkan pola hidup sehat, memilih teh hijau yang lebih mahal.

Padahal menurut Dr Carrie Ruxton, secangkir teh hitam pun mampu mengurangi risiko kanker, stroke, diabetes, atau kerusakan gigi. Dr Carrie Ruxton, ahli gizi dari South Dakota Foundation menyatakan bahwa teh hitam memiliki kandungan senyawa katekin, theaflavin dan antioksidan.

Zat ini bermanfaat untuk menangkal radikal bebas yang berperan penting bagi kesehatan dan manfaatnya tak kalah hebat dengan teh hijau. Dalam penelitiannya, ia menemukan adanya senyawa yang sama antara teh hitam dan teh hijau. Kandungan yang terdapat pada dua jenis teh ini mampu meningkatkan fungsi pembuluh darah yang mengurangi risiko stroke secara signifikan.

Penelitian yang telah diterbitkan pada Journal Network Health Dieticians ini, menyimpulkan, bahwa teh hitam dan teh hijau berasal dari tanaman camellia sinesis ini memiliki senyawa serupa. Juga memiliki manfaat kesehatan yang juga sama baiknya.

Dari 17 penelitian yang dilakukan pada 2011 lalu, didapati bahwa risiko serangan jantung pada orang-orang yang meminum 3 cangkir teh hitam setiap hari, 11 persen lebih rendah dibanding mereka yang tidak. Selain itu, Dr Catherine Hood dari Tea Advisory Panel mengatakan, teh hitam kini semakin menunjukkan manfaatnya bagi kesehatan. “Bagi yang sudah kenal, teh hitam adalah teh hijau baru. Teh hijau dan teh hitam sama hebat khasiatnya,” ujarnya. berbagai sumber/san/R-2