Cured Thai flowers look less like buds or nugs, instead forming wispy, fluffy clusters of leaves. They are pale green to brown and very resinous. The smell is primarily fruit and citrus with a distinct diesel undertone. Broken open or burned, the buds have a more bitter odor. The smoke has an acrid taste and is harsher than most sativas - coughing and lung expansion are common. When exhaled, smoke has light herbal and floral notes.
As with potent Jamaican landraces across the Pacific, Thai has a speedy head high. Users describe a euphoria that comes on quickly and lasts longer than average. Physical effects tend to manifest more as an increase in energy that can border on a jumpy caffeine buzz for some. The clearheaded and motivating high from this strain is well-suited to daytime productivity. However, because of its high THC content, the cerebral effects may make less experienced users edgy or paranoid.
Because it is endemic to a tropical climate, Thai is difficult to cultivate outdoors in more temperate environments. Indoor growing can also be a challenge, as plants can reach almost 15 feet at maturity. Commercial growers have had success with large-scale indoor greenhouse operations. Thai has an extremely long flowering time - buds are ready for harvest in December if grown outdoors and after four and half months indoors.