Vietnam Dong Ding Oolong Tea is a refined meeting between Taiwanese tradition and the soul of the Vietnamese terroir. Its leaves, coming from the Jin Xuan cultivar (also known as Milk Oolong for its natural sweetness), are carefully harvested and processed according to a method that reproduces the classic style of Taiwan’s Dong Ding, but with its own identity, more fruity and velvety. This tea is born in the Son La district, in northern Vietnam, at about 1,000-1,200 meters above sea level, in a garden cultivated according to permaculture principles. The tea trees grow in small groups, alternating with flowers and fruit trees (such as plums and oranges), creating a harmonious and naturally balanced ecosystem. This is not an industrial monoculture, but an artisanal and sustainable enhancement project, aimed at bringing Vietnam back to its historical role as a “land of tea”. Sensory profile The infusion appears amber and clear, with golden reflections. On the nose, buttery and roasted notes emerge, followed by hints of ripe red fruit and a light floral vein that adds elegance and freshness. On the palate, the texture is velvety and dense, with a full and round body. The flavor opens with warm and gourmand tones, then evolves toward a sweet and persistent finish, free from bitterness or astringency. The long aromatic persistence leaves a silky sensation and a fruity trail reminiscent of cooked plum and melted butter, typical of the best roasted Oolongs. This balance between aromatic depth and floral freshness reflects the perfect fusion between Taiwanese craftsmanship and the lively character of the Vietnamese mountains. Place of origin Son La District – Northern Vietnam Origin and characteristics of the territory The Son La district is located about ten hours from Hà Giang, in a mountainous region with a mild and humid climate. The plantations extend between 1,000 and 1,200 meters above sea level, where cool air and morning mist favor the slow maturation of the leaves and a high aromatic concentration. Permaculture cultivation involves the coexistence of different species: tea, flowers and fruit trees live together in the same space, enriching the soil and promoting biodiversity. This approach, far from intensive models, makes it possible to obtain a pure, expressive tea that respects the environment. Production The leaves are hand-picked, selecting the buds with two or three leaves. After a phase of natural withering, the tea undergoes about 80% oxidation, a high level that gives it the deep and round character typical of Dong Ding. This is followed by a light roasting, carried out with a technique adapted from a Vietnamese tea master trained in Taiwan, with over forty years of experience. This stage enhances the buttery smoothness and red fruit tones, while maintaining the clarity and elegance of the aromatic profile. The project was born from a direct collaboration with this master craftsman, whose production, once reserved for the Taiwanese market, is now accessible thanks to a relationship of trust and friendship built over time. Each batch is limited and exclusive, the result of a human and cultural dialogue reflected in every cup. Preparation We strongly recommend infusing this tea using the traditional Chinese method (gong fu cha) to best enjoy these leaves. Following this preparation, you can use 5 grams of leaves (about 3 teaspoons) in a gaiwan of about 150 ml to obtain several infusions with different flavors. After a quick rinse of the leaves in water at 85 °C, you can proceed with a first infusion of 15 seconds and, thereafter, keeping the water at the same temperature, you can increase the time by 5 seconds each time compared to the previous infusion (15 – 20 – 25…). This tea has a longevity of about 6 infusions. For a classic western-style preparation, we recommend 3 grams of leaves (about 2 teaspoons) in a 200 ml cup with water at 85 °C for an infusion time of one and a half minutes. The tea can be filtered for greater ease at tasting time, and the infusion times indicated above are purely indicative, so you can also adjust according to your personal taste. We recommend storing in a cool, dry place away from direct sunlight.
Vietnam Dong Ding Oolong Tea is a refined meeting between Taiwanese tradition and the soul of the Vietnamese terroir. Its leaves, coming from the Jin Xuan cultivar (also known as Milk Oolong for its natural sweetness), are carefully harvested and processed according to a method that reproduces the classic style of Taiwan’s Dong Ding, but with its own identity, more fruity and velvety. This tea is born in the Son La district, in northern Vietnam, at about 1,000-1,200 meters above sea level, in a garden cultivated according to permaculture principles. The tea trees grow in small groups, alternating with flowers and fruit trees (such as plums and oranges), creating a harmonious and naturally balanced ecosystem. This is not an industrial monoculture, but an artisanal and sustainable enhancement project, aimed at bringing Vietnam back to its historical role as a “land of tea”. Sensory profile The infusion appears amber and clear, with golden reflections. On the nose, buttery and roasted notes emerge, followed by hints of ripe red fruit and a light floral vein that adds elegance and freshness. On the palate, the texture is velvety and dense, with a full and round body. The flavor opens with warm and gourmand tones, then evolves toward a sweet and persistent finish, free from bitterness or astringency. The long aromatic persistence leaves a silky sensation and a fruity trail reminiscent of cooked plum and melted butter, typical of the best roasted Oolongs. This balance between aromatic depth and floral freshness reflects the perfect fusion between Taiwanese craftsmanship and the lively character of the Vietnamese mountains. Place of origin Son La District – Northern Vietnam Origin and characteristics of the territory The Son La district is located about ten hours from Hà Giang, in a mountainous region with a mild and humid climate. The plantations extend between 1,000 and 1,200 meters above sea level, where cool air and morning mist favor the slow maturation of the leaves and a high aromatic concentration. Permaculture cultivation involves the coexistence of different species: tea, flowers and fruit trees live together in the same space, enriching the soil and promoting biodiversity. This approach, far from intensive models, makes it possible to obtain a pure, expressive tea that respects the environment. Production The leaves are hand-picked, selecting the buds with two or three leaves. After a phase of natural withering, the tea undergoes about 80% oxidation, a high level that gives it the deep and round character typical of Dong Ding. This is followed by a light roasting, carried out with a technique adapted from a Vietnamese tea master trained in Taiwan, with over forty years of experience. This stage enhances the buttery smoothness and red fruit tones, while maintaining the clarity and elegance of the aromatic profile. The project was born from a direct collaboration with this master craftsman, whose production, once reserved for the Taiwanese market, is now accessible thanks to a relationship of trust and friendship built over time. Each batch is limited and exclusive, the result of a human and cultural dialogue reflected in every cup. Preparation We strongly recommend infusing this tea using the traditional Chinese method (gong fu cha) to best enjoy these leaves. Following this preparation, you can use 5 grams of leaves (about 3 teaspoons) in a gaiwan of about 150 ml to obtain several infusions with different flavors. After a quick rinse of the leaves in water at 85 °C, you can proceed with a first infusion of 15 seconds and, thereafter, keeping the water at the same temperature, you can increase the time by 5 seconds each time compared to the previous infusion (15 – 20 – 25…). This tea has a longevity of about 6 infusions. For a classic western-style preparation, we recommend 3 grams of leaves (about 2 teaspoons) in a 200 ml cup with water at 85 °C for an infusion time of one and a half minutes. The tea can be filtered for greater ease at tasting time, and the infusion times indicated above are purely indicative, so you can also adjust according to your personal taste. We recommend storing in a cool, dry place away from direct sunlight.
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