A Vietnam Oolong Dong Ding tea is a refined meeting between Taiwanese tradition and the soul of the Vietnamese terroir. Its leaves, coming from the Jin Xuan cultivar (also known as Milk Oolong for its natural sweetness), are carefully picked and processed according to a method that reproduces the classical style of the Taiwanese Dong Ding but with its own identity, fruitier and velvety. This tea originates in the Son La district, in northern Vietnam, at about 1,000–1,200 meters of altitude, in a garden cultivated according to permaculture principles. The tea trees grow in small groups, interspersed with flowers and fruit trees (such as plums and oranges), creating a harmonious and naturally balanced ecosystem. It is not an industrial monoculture, but a project of artisanal and sustainable enhancement, aimed at bringing Vietnam back to its historical role as the "land of tea". Sensory profile: The infusion is amber and clear, with golden reflections. On the nose, there are buttery and toasted notes, followed by hints of ripe red fruits and a slight floral vein that adds elegance and freshness. In the mouth, the texture is velvety and dense, with a full and round body. The taste opens with warm and gourmand tones, evolving into a sweet and persistent finish, free of bitterness or astringency. The long aromatic persistence leaves a silky feeling and a fruity trail reminiscent of cooked plum and melted butter, typical of the best roasted Oolongs. This balance between aromatic depth and floral freshness reflects the perfect fusion of Taiwanese craftsmanship and the vibrant character of the Vietnamese mountains. Place of origin: Son La district - Northern Vietnam. Origin and characteristics of the territory: The Son La district is located about ten hours from Hà Giang, in a mountainous region with a mild and humid climate. The plantations extend between 1,000 and 1,200 meters of altitude, where the fresh air and morning fog favor a slow maturation of the leaves and a high aromatic concentration. The permaculture cultivation involves the coexistence of different species: tea, flowers and fruit trees coexist in the same space, enriching the soil and promoting biodiversity. This approach, far from intensive models, allows for a pure, expressive tea that respects the environment. Production: The leaves are hand-picked, selecting the buds with two or three leaves. After a phase of natural wilting, the tea undergoes an oxidation of about 80%, a high level that gives it the deep and round character typical of Dong Ding. A light roasting follows, performed with a technique adapted by the Vietnamese tea master trained in Taiwan, with over forty years of experience. This phase enhances the buttery softness and red fruit tones, while maintaining the clarity and elegance of the aromatic profile. The project arises from a direct collaboration with this artisan master, whose production, once reserved for the Taiwanese market, is now accessible thanks to a relationship of trust and friendship built over time. Each batch is limited and exclusive, the result of a human and cultural dialogue that is reflected in every cup. Preparation: We strongly recommend infusing this tea using the traditional Chinese method (gong fu cha) to fully enjoy these leaves. Following this preparation, you can use 5 grams of leaves (about 3 teaspoons) in a gaiwan of about 150 ml to obtain multiple infusions with different tastes. After a quick rinse of the leaves in water at 85 °C, you can proceed with a first infusion of 15 seconds, after which, while keeping the water at the same temperature, you can increase the times by 5 seconds compared to the previous infusion (15 – 20 – 25 …). This tea has a longevity of about 6 infusions. For a classic preparation according to Western style, we recommend 3 grams of leaves (about 2 teaspoons) in a 200 ml cup with water at 85 °C for an infusion time of one minute and a half. If you want to experiment with different quantities of leaves for this tea, try to think about the suitable amount to allow the leaf to expand freely in the liquid without being compressed or obstructed. Doing so will allow you to maximize this product without hindering the extraction of flavor substances. The tea can be filtered for greater ease of tasting and the indicated infusion times are purely indicative, so you can adjust based on your personal taste. It is recommended to store in a cool and dry place, away from direct sunlight.
A Vietnam Oolong Dong Ding tea is a refined meeting between Taiwanese tradition and the soul of the Vietnamese terroir. Its leaves, coming from the Jin Xuan cultivar (also known as Milk Oolong for its natural sweetness), are carefully picked and processed according to a method that reproduces the classical style of the Taiwanese Dong Ding but with its own identity, fruitier and velvety. This tea originates in the Son La district, in northern Vietnam, at about 1,000–1,200 meters of altitude, in a garden cultivated according to permaculture principles. The tea trees grow in small groups, interspersed with flowers and fruit trees (such as plums and oranges), creating a harmonious and naturally balanced ecosystem. It is not an industrial monoculture, but a project of artisanal and sustainable enhancement, aimed at bringing Vietnam back to its historical role as the "land of tea". Sensory profile: The infusion is amber and clear, with golden reflections. On the nose, there are buttery and toasted notes, followed by hints of ripe red fruits and a slight floral vein that adds elegance and freshness. In the mouth, the texture is velvety and dense, with a full and round body. The taste opens with warm and gourmand tones, evolving into a sweet and persistent finish, free of bitterness or astringency. The long aromatic persistence leaves a silky feeling and a fruity trail reminiscent of cooked plum and melted butter, typical of the best roasted Oolongs. This balance between aromatic depth and floral freshness reflects the perfect fusion of Taiwanese craftsmanship and the vibrant character of the Vietnamese mountains. Place of origin: Son La district - Northern Vietnam. Origin and characteristics of the territory: The Son La district is located about ten hours from Hà Giang, in a mountainous region with a mild and humid climate. The plantations extend between 1,000 and 1,200 meters of altitude, where the fresh air and morning fog favor a slow maturation of the leaves and a high aromatic concentration. The permaculture cultivation involves the coexistence of different species: tea, flowers and fruit trees coexist in the same space, enriching the soil and promoting biodiversity. This approach, far from intensive models, allows for a pure, expressive tea that respects the environment. Production: The leaves are hand-picked, selecting the buds with two or three leaves. After a phase of natural wilting, the tea undergoes an oxidation of about 80%, a high level that gives it the deep and round character typical of Dong Ding. A light roasting follows, performed with a technique adapted by the Vietnamese tea master trained in Taiwan, with over forty years of experience. This phase enhances the buttery softness and red fruit tones, while maintaining the clarity and elegance of the aromatic profile. The project arises from a direct collaboration with this artisan master, whose production, once reserved for the Taiwanese market, is now accessible thanks to a relationship of trust and friendship built over time. Each batch is limited and exclusive, the result of a human and cultural dialogue that is reflected in every cup. Preparation: We strongly recommend infusing this tea using the traditional Chinese method (gong fu cha) to fully enjoy these leaves. Following this preparation, you can use 5 grams of leaves (about 3 teaspoons) in a gaiwan of about 150 ml to obtain multiple infusions with different tastes. After a quick rinse of the leaves in water at 85 °C, you can proceed with a first infusion of 15 seconds, after which, while keeping the water at the same temperature, you can increase the times by 5 seconds compared to the previous infusion (15 – 20 – 25 …). This tea has a longevity of about 6 infusions. For a classic preparation according to Western style, we recommend 3 grams of leaves (about 2 teaspoons) in a 200 ml cup with water at 85 °C for an infusion time of one minute and a half. If you want to experiment with different quantities of leaves for this tea, try to think about the suitable amount to allow the leaf to expand freely in the liquid without being compressed or obstructed. Doing so will allow you to maximize this product without hindering the extraction of flavor substances. The tea can be filtered for greater ease of tasting and the indicated infusion times are purely indicative, so you can adjust based on your personal taste. It is recommended to store in a cool and dry place, away from direct sunlight.
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