1. Origin & Growing Region

Bach Diep Long is made from pure Oolong, famous for its jade green leaves and rare ivory white edges. The tea is grown in Bao Loc – Lam Dong plateau, at an altitude of 900-1,000m, where the climate is temperate all year round (18-22°C), with mist covering every morning and cold nights. The fertile red basalt soil, rich in minerals, nourishes the tea buds to be firm and fragrant, creating a distinctive delicate quality.

2. Harvesting

Bach Diep Long can be harvested all year round, but the best season is in spring – from Coc Vu to Lap Ha, when the weather is fresh and the humidity is just right to help the flavor to be full. Each bud is hand-picked according to the standard of “1 bud 3-4 leaves”, choosing buds that are uniform, shiny, and free of pests. The pickers cherish each tea bud as if preserving the soul of the mountains and forests.

3. Oolong production process

Harvesting → Withering → Roasting → Stir-frying to kill yeast → Shaping → Finished product drying → Refining

4. Taste & Feel

The tea water is bright yellow and clear. The aroma is pure like early season grapefruit flowers, mixed with a little light honey, combined with the mild fatty taste of young rice. The tea has a smooth, full taste, with a deep sweet aftertaste, leaving a relaxing feeling and lingering in the mouth for a long time.

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

Protect from light, moisture, and odors. Store in a tightly sealed tin or ceramic jar. Best within 6–10 months of opening (up to 18 months unopened).