1. Origin & Growing Region

Originating from Taiwan, which is considered a treasure of the tea industry, Dong Phuong My Nhan (Bach Hac Oolong). Currently, this tea line has been researched and developed in Vietnam, maintaining its quintessence but adding a local touch.

2. Harvesting

Completely handmade, only young buds are selected that have been lightly bitten by green leafhoppers (Jacobiasca formosana) with 10-30% of the leaf area. Harvesting time is usually in the summer, when there are many leafhoppers, ensuring enough natural compounds to create the characteristic honey aroma.

3. Oolong production process

Harvesting → Lightly sun-dried → 60–70% fermented (higher than regular Oolongs) → Gently kneaded → Dried.
The deep fermentation process increases the sweetness and develops the honey-fruity aroma, while maintaining a smooth, elegant aftertaste.

4. Taste & Feel

Lightly rolled dry tea leaves, reddish brown mixed with honey yellow. Clear amber tea water, natural honey aroma mixed with ripe fruit scent, faint white flower scent. Sweet, full-bodied taste, long aftertaste, leaving a soothing feeling in the throat. Eight words to sum it up: honey aroma, sweet taste, amber color, deep aftertaste.

5. How to mix

Water: 90–95℃, spring water or soft filtered water

Tea quantity: 6–8g/150ml

Rinse tea: 5 seconds to awaken the aroma

1st soak: 40–50 seconds, gradually increase the following times (5–6 times water)

Tools: Purple clay teapot or porcelain teapot

6. Storage

Keep in a cool, dry place, away from light and odors. Store in a tightly sealed tin or ceramic jar. Best within 6–10 months after opening; unopened can retain flavor for up to 18 months.