1. Origin & Growing Region
Red Oolong is a deeply fermented Oolong tea, symbolizing the maturity and depth of Vietnamese tea processing art. The tea is grown in Bao Loc – Lam Dong plateau, at an altitude of 900-1,000m, where the climate is mild, foggy every morning and red basalt soil rich in minerals. This special environment helps the tea leaves to be thick and full of vitality, which is the foundation for creating the shimmering red-brown color and seductive flavor of Red Oolong.
2. Harvesting
The best time to harvest is during the Summer Solstice, when the tea leaves are thick and rich in nutrients. The buds are hand-picked according to the standard of “1 bud 3-4 leaves”, ensuring uniformity, health and integrity.
3. Oolong production process
Harvesting → Withering → Roasting → Deep fermentation (>70%) → Stir-frying to kill yeast → Shaping → High-temperature drying → Refining.
The long fermentation process creates a deep copper-red color, retaining the ripe fruit aroma and long sweet aftertaste like dried persimmon, while bringing an unmistakable depth of flavor.
4. Taste & Feel
The tightly rolled dry tea has a deep coppery reddish color; when brewed, it opens like a bat’s wing, revealing shimmering reddish-brown veins. The amber tea is deep and clear, with a reddish-brown hue when poured into a white porcelain cup. The aroma is gentle, combining caramel, agarwood, ripe apricots and a light smoke. The tea’s taste is smooth, initially strong, then softens, revealing layers of deep sweetness, especially suitable for those who love tranquility and contemplation.
5. How to mix
Tea quantity: 8–10g for 150ml water
Temperature: 90–95℃
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, you can put it in the refrigerator. Best within 6-10 months after opening the bag (unopened tea can retain its aroma for a long time due to the “post-oxidation” properties of the tea).
