Vietnamese Dong Ding Oolong Tea 50 g

Description

Vietnamese Dong Ding Oolong Tea is a refined meeting between Taiwanese tradition and the character of Vietnamese terroir. Its leaves belong to the Jin Xuan cultivar, also known for its soft, buttery aromatic profile, and are harvested and processed according to a method inspired by the classic Taiwanese Dong Ding style, developing a fruity, velvety identity of its own. This tea comes from Son La District in northern Vietnam, at approximately 1,000–1,200 meters above sea level, in a garden cultivated according to permaculture principles. Tea trees grow alongside flowers and fruit trees, including plum and orange trees, in an environment characterized by the presence of different species. This is not an industrial monoculture, but an artisanal enhancement project combining Taiwanese processing tradition with the characteristics of Vietnamese mountain territory. Sensory profile The infusion is amber and clear, with golden reflections. The nose reveals buttery and toasted notes, followed by hints of ripe red fruit and a light floral vein. On the palate, the texture is velvety and dense, with a full, rounded body. The flavor opens with warm, gourmand tones and then evolves toward a sweet, persistent finish, without marked bitterness or astringency. The aromatic persistence recalls cooked plum, melted butter and the toasted notes typical of roasted Oolongs. The result is a balance of aromatic depth, softness and floral nuances. Place of origin Son La District – northern Vietnam Origin and characteristics of the area Son La District lies in a mountainous region of northern Vietnam. The plantations extend between 1,000 and 1,200 meters above sea level, in an area characterized by a cool climate, humidity and morning mists. Cultivation according to permaculture principles involves different species sharing the same environment: tea, flowers and fruit trees coexist within the cultivated area, creating an agricultural landscape characterized by biodiversity. This context is reflected in the project’s characteristics, combining artisanal cultivation, enhancement of the land and processing in the Dong Ding style. Production The leaves are hand-picked, selecting shoots with two or three leaves. After natural withering, the tea undergoes approximately 80% oxidation, followed by a light roasting stage. The processing follows the Taiwanese Dong Ding style and is adapted by the Vietnamese tea master, who gained experience in Taiwan and has over forty years of activity in the sector. Roasting helps define the tea’s aromatic profile, accentuating buttery, toasted and fruity notes while preserving a soft, balanced character. The project was created through direct collaboration with this artisan master, whose production, previously intended mainly for the Taiwanese market, is now available through a relationship built over time. Each lot is limited and exclusive, expressing artisanal processing and a meeting between Taiwanese culture and Vietnamese territory. Preparation We strongly recommend infusing this tea using the traditional Chinese method (gong fu cha) to best enjoy these leaves. With this preparation, use 5 grams of leaves (about 3 teaspoons) in a gaiwan of approximately 150 ml to obtain several infusions with different flavors. After quickly rinsing the leaves in water at 85°C, proceed with a first infusion of 15 seconds and then, keeping the water at the same temperature, increase the time by 5 seconds each time compared with the previous infusion (15 – 20 – 25 …). This tea lasts for approximately 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. If you wish to experiment with different quantities of leaves, try to choose an amount that allows the leaf to expand freely in the liquid without being compressed or obstructed. In this way, you can make the most of the product without hindering the extraction of flavor compounds. The tea may be filtered for easier tasting, and the infusion times indicated above are purely indicative, so they may also be adjusted according to personal taste. Store in a cool, dry place away from direct sunlight.