1. Origin & Growing Region
Made from pure Oolong variety in Bao Loc plateau, Lam Dong (900-1,000m altitude), where fog covers the whole year, the climate is mild, and the basalt soil is rich in minerals. During the Qingming – Guwu season, the plump tea buds grow slowly in the cold, absorbing the essence from the deep soil layer, carrying the full flavor of spring.
2. Harvesting
Harvested entirely by hand, 1 bud 2 leaves, still full of cold air, picked early in the morning. Spring produces the best tea of the year, but tea can be picked year round. The leaves are carefully selected to ensure freshness and uniformity.
3. Oolong production process
Harvesting → Lightly withering → Semi-fermenting → Roasting to fragrant → Stir-frying to kill yeast → Shaping → Drying → Refining.
Every step is manually adjusted “by eye – by hand – by heart”, the artisan must watch the fire properly, just enough to preserve the soul of the tea, creating a sweet, cool, pure taste.
4. Taste & Feel
The dry tea is curly and round, heavy and solid, with a deep green color. The water is golden yellow and clear, with the aroma of young rice and cool grass, and a light milky scent. The sweet and cool taste spreads throughout the throat, with a light but deep, gentle but long-lasting aftertaste. Eight words sum it up: clear aroma, sweet taste, clear water, fresh color.
5. How to mix
Water: 90–95℃, preferably spring water or soft filtered water
Tea quantity: 6–8g/150ml
Rinse tea: Awaken the aroma before steeping.
1st soak: 40–60 seconds, gradually increase the following times (5–7 times water)
Tools: Yixing teapot, porcelain or glass
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.
