1. Origin & Growing Region

Tri Viet Milk Oolong is made from Kim Tuyen Oolong variety, grown on Bao Loc plateau – Lam Dong at an altitude of 900-1,000m. The tea trees are nourished year-round with natural organic products such as fermented soybean residue and microorganisms, helping the leaves accumulate fatty, mild internal substances, creating a unique milky flavor without using any flavorings. The temperate climate and mineral-rich basalt soil here are the foundation for a smooth and pure tea.

2. Harvesting

Tea is harvested all year round, not in a fixed season. However, each bud is selected from healthy, uniform tea beds, meeting the standard of “1 bud 3-4 leaves”. Hand-picking ensures the buds are intact, preserving all the flavor and nutrients.

3. Oolong production process

Harvesting → Withering → Roasting → Stir-frying to kill yeast → Shaping → Drying the finished product → Refining.
In each stage, the artisan strictly controls the withering degree, twisting degree and drying temperature to distill a gentle milky aroma, a blend of young grass, butter and the breath of the highlands.

4. Taste & Feel

The dry tea balls are smooth, olive green, and have a faint sweet scent. The tea water is clear, ivory yellow, and the gentle aroma of young milk spreads. The tea has a smooth, fatty taste without being greasy, full-bodied but not harsh, leaving a refreshing aftertaste in the throat – like a breeze blowing through a meadow after the rain.

5. How to mix

Tea quantity: 8–10g for 150ml water

Temperature: 95℃

Rinse tea: 5 seconds to awaken the aroma

1st hold: 40–50 seconds, subsequent holds increase by 10 seconds

Tools: Purple clay teapot or porcelain teapot to preserve the full flavor

6. Storage

Avoid light, moisture and strange smells. Store in a sealed tin or ceramic jar. If using for a long time, can be refrigerated. Best within 6–10 months after opening (unopened keeps the flavor for up to 18 months).