"FOGGY PEAK"
AGED TRADITIONAL WULONG
WULONG
★ PESTICIDE-FREE GARDENING
Mộc Châu, Sơn La, Vietnam
FOGGY PEAK is a traditional Taiwanese-style wulong tea from Mộc Châu, crafted from high-altitude material. Processed with classical oxidation and roasting techniques, it reflects a balanced and mature expression of wulong craftsmanship. The tea is valued for its smooth texture, depth, and a layered profile with notes of dried fruit, floral warmth, and gentle roast. MORE
AROMA
Apple pie, roasted seeds, baked sugar.
TASTE
Baking notes, honey.
ALTITUDE: 1000 m
HARVEST: Spring, 2013
WULONG
★ PESTICIDE-FREE GARDENING
Mộc Châu, Sơn La, Vietnam
FOGGY PEAK is a traditional Taiwanese-style wulong tea from Mộc Châu, crafted from high-altitude material. Processed with classical oxidation and roasting techniques, it reflects a balanced and mature expression of wulong craftsmanship. The tea is valued for its smooth texture, depth, and a layered profile with notes of dried fruit, floral warmth, and gentle roast. MORE
AROMA
Apple pie, roasted seeds, baked sugar.
TASTE
Baking notes, honey.
ALTITUDE: 1000 m
HARVEST: Spring, 2013
WULONG TEA is one of the most diverse and technologically sophisticated categories of tea, occupying a unique position between green and red (black) tea. Through partial oxidation and complex processing techniques, wulong tea develops an extraordinary range of aromas and flavors while preserving a rich concentration of naturally occurring polyphenols, amino acids, vitamins, minerals, and aromatic compounds.
The degree of oxidation in wulong tea can vary significantly, from lightly oxidized floral styles to heavily roasted and deeply oxidized examples. This diversity allows wulong tea to combine the freshness and vitality often associated with green tea with the depth and richness characteristic of red (black) tea. It is believed that regular consumption of wulong tea may support cardiovascular health, contribute to healthy metabolism, assist the body's natural antioxidant defenses, improve mental alertness and concentration, and help reduce physical and emotional fatigue. Traditionally, wulong tea has also been appreciated for its ability to promote digestion, create a feeling of balance and clarity, and support a calm yet focused state of mind.
The degree of oxidation in wulong tea can vary significantly, from lightly oxidized floral styles to heavily roasted and deeply oxidized examples. This diversity allows wulong tea to combine the freshness and vitality often associated with green tea with the depth and richness characteristic of red (black) tea. It is believed that regular consumption of wulong tea may support cardiovascular health, contribute to healthy metabolism, assist the body's natural antioxidant defenses, improve mental alertness and concentration, and help reduce physical and emotional fatigue. Traditionally, wulong tea has also been appreciated for its ability to promote digestion, create a feeling of balance and clarity, and support a calm yet focused state of mind.
Learn more about the BIOCHEMISTRY OF A TEA LEAF
SEED-GROWN TEA PLANT
This tea refers to a Qunzi Zhong, a "seed-grown tea plant". Unlike cloned or asexually propagated cultivars, which are created by cuttings or grafting from a single "mother" plant, Qunzi Zhong tea trees are grown from seeds. This results in a genetically diverse population of plants. Each seed-grown tea tree is unique, with slightly different characteristics. This genetic variety helps improve the resilience of the tea garden, making it more resistant to pests, diseases, and environmental stress. Seed-grown trees usually develop stronger and deeper roots than cloned plants, allowing them to draw nutrients and minerals from deeper soil layers, often giving the tea a more complex and rich flavor profile. Qunzi Zhong represents the traditional way of tea cultivation. Because of the genetic diversity, teas made from Qunzi Zhong plants tend to offer more layered and nuanced flavors, reflecting a richer expression of the local terroir (soil, climate, and environment).
PESTICIDE-FREE GARDENING
Pesticide-free gardening refers to a cultivation method in which no synthetic chemical pesticides are used at any stage of plant growth. Instead, this approach relies on biodiversity, ecological balance, and cultural practices to manage pests and diseases. Unlike conventional farming, which often depends on chemical intervention to control infestations, pesticide-free gardening emphasizes prevention through healthy soil, companion planting, and natural predators. This method fosters a more resilient and adaptive garden ecosystem. Without chemical inputs, beneficial insects such as ladybugs, lacewings, and native bees thrive, contributing to pollination and pest control. Untouched by harsh agents, the soil remains alive with microbial activity, supporting deeper root systems and more vigorous plant development. Over time, this results in produce with purer, more expressive flavors, reflecting the health of the environment and the grower's intention.
Learn more about Pesticide-Free Gardening
EASTERN (PIN CHA) ★
Temperature: 95-99 °C
Amount: 3-5 grams per 120 ml of water
Steeping: 10-30 sec x 7+
WESTERN (INFUSION)
Temperature: 99 °C
Amount: 2-3 grams per 250 ml of water
Steeping: 1-2 min x 3
Learn more about TEA BREWING METHODS
Tea absorbs surrounding aromas and moisture. This type of tea oxidizes when it comes into contact with oxygen and loses its properties, including taste and aroma. Store it in a dry and cool place in airtight packaging. Avoid direct exposure to the sun and high temperatures.
BEST BEFORE: 2 years since production date!
*Suitable for long-term aging. Under proper storage conditions, the tea may gradually develop increased depth, smoothness, and complexity.
BEST BEFORE: 2 years since production date!
*Suitable for long-term aging. Under proper storage conditions, the tea may gradually develop increased depth, smoothness, and complexity.
Learn more ABOUT TEA STORAGE
ABOUT
2013 FOGGY PEAK is a traditional Taiwanese-style wulong tea produced in Mộc Châu, Sơn La province, Vietnam. It is crafted from high-altitude material using classical oxidation and roasting techniques, reflecting a refined interpretation of Taiwanese wulong tradition outside its original region. The tea combines the character of local terroir with a precise and experienced approach to processing.
This tea is created by our long-term partner, Master Hou, whose work represents some of the most refined Taiwanese-style wulongs produced in Vietnam. Our relationship, developed over many years, allows us to access rare and exceptional batches, and this particular tea was one of the most remarkable discoveries during our 2019 tea expedition. It reflects both his craftsmanship and our shared vision of quality and authenticity.
After its initial production in 2013, the tea was professionally aged until 2024 under controlled conditions. During this period, it gradually developed a deeper and more integrated character, gaining stability, smoothness, and complexity. The result is a mature tea that expresses both the original structure of the leaf and the depth achieved through long-term aging.
TERROIR
This tea is cultivated in the highland plateau, at elevations generally above 1,000 meters. This mountain environment is characterized by a cool climate, frequent mist, high humidity, and pronounced day–night temperature variation. These conditions slow the growth of the tea plants, allowing for gradual accumulation of aromatic compounds while maintaining structural balance in the leaves.
The terrain consists of gently sloping plateaus with well-drained soils rich in minerals and organic matter. These soils provide a stable nutrient base, supporting steady plant development and contributing to the density and resilience of the leaf material. The combination of altitude and soil composition results in a concentrated raw material suitable for both traditional processing and long-term aging. Microclimate plays a defining role, with diffused sunlight, cloud cover, and consistent air movement regulating plant metabolism. This leads to a balanced composition of amino acids and polyphenols, forming the foundation for both sweetness and structure. Compared to lower elevations, the slower growth cycle produces leaves with greater depth and stability.
Another important aspect is the interaction between terroir and aging potential. The composition of leaves grown in Mộc Châu allows them to withstand extended storage and gradual transformation over time. This ensures that the final tea expresses both the highland character of the region and the maturity developed through more than a decade of professional aging.
ORGANOLEPTICS
The dry leaf is tightly rolled into compact pellets, showing deep brown to dark olive tones with a matte surface, reflecting both oxidation and long-term aging. The aroma of the dry leaves is rich and mature, with notes of dried fruit, roasted nuts, honey, and a soft woody nuance. In a preheated teapot, the leaves release a deep and layered aromatic profile from the first infusion, where caramelized and roasted tones are supported by gentle residual floral sweetness. As the infusion develops, the aroma becomes more integrated, combining dried fruit, light spice, and a smooth, slightly creamy depth.
The aroma of the liquor is full and rounded, with a harmonious combination of roasted, fruity, and lightly sweet notes. The taste is smooth and structured, with a medium to full body and a refined, slightly viscous texture. A deep natural sweetness forms the core of the profile, supported by notes of dried fruit, light caramel, and soft wood, with almost no astringency. The aging is reflected in the stability and integration of the flavor, offering depth without heaviness. The aftertaste is long and warming, with a persistent sweetness and a subtle woody-caramel finish. In the empty cup after drinking, a delicate roasted and slightly sweet aroma remains, leaving a calm and refined final impression.
2013 FOGGY PEAK is a traditional Taiwanese-style wulong tea produced in Mộc Châu, Sơn La province, Vietnam. It is crafted from high-altitude material using classical oxidation and roasting techniques, reflecting a refined interpretation of Taiwanese wulong tradition outside its original region. The tea combines the character of local terroir with a precise and experienced approach to processing.
This tea is created by our long-term partner, Master Hou, whose work represents some of the most refined Taiwanese-style wulongs produced in Vietnam. Our relationship, developed over many years, allows us to access rare and exceptional batches, and this particular tea was one of the most remarkable discoveries during our 2019 tea expedition. It reflects both his craftsmanship and our shared vision of quality and authenticity.
After its initial production in 2013, the tea was professionally aged until 2024 under controlled conditions. During this period, it gradually developed a deeper and more integrated character, gaining stability, smoothness, and complexity. The result is a mature tea that expresses both the original structure of the leaf and the depth achieved through long-term aging.
TERROIR
This tea is cultivated in the highland plateau, at elevations generally above 1,000 meters. This mountain environment is characterized by a cool climate, frequent mist, high humidity, and pronounced day–night temperature variation. These conditions slow the growth of the tea plants, allowing for gradual accumulation of aromatic compounds while maintaining structural balance in the leaves.
The terrain consists of gently sloping plateaus with well-drained soils rich in minerals and organic matter. These soils provide a stable nutrient base, supporting steady plant development and contributing to the density and resilience of the leaf material. The combination of altitude and soil composition results in a concentrated raw material suitable for both traditional processing and long-term aging. Microclimate plays a defining role, with diffused sunlight, cloud cover, and consistent air movement regulating plant metabolism. This leads to a balanced composition of amino acids and polyphenols, forming the foundation for both sweetness and structure. Compared to lower elevations, the slower growth cycle produces leaves with greater depth and stability.
Another important aspect is the interaction between terroir and aging potential. The composition of leaves grown in Mộc Châu allows them to withstand extended storage and gradual transformation over time. This ensures that the final tea expresses both the highland character of the region and the maturity developed through more than a decade of professional aging.
ORGANOLEPTICS
The dry leaf is tightly rolled into compact pellets, showing deep brown to dark olive tones with a matte surface, reflecting both oxidation and long-term aging. The aroma of the dry leaves is rich and mature, with notes of dried fruit, roasted nuts, honey, and a soft woody nuance. In a preheated teapot, the leaves release a deep and layered aromatic profile from the first infusion, where caramelized and roasted tones are supported by gentle residual floral sweetness. As the infusion develops, the aroma becomes more integrated, combining dried fruit, light spice, and a smooth, slightly creamy depth.
The aroma of the liquor is full and rounded, with a harmonious combination of roasted, fruity, and lightly sweet notes. The taste is smooth and structured, with a medium to full body and a refined, slightly viscous texture. A deep natural sweetness forms the core of the profile, supported by notes of dried fruit, light caramel, and soft wood, with almost no astringency. The aging is reflected in the stability and integration of the flavor, offering depth without heaviness. The aftertaste is long and warming, with a persistent sweetness and a subtle woody-caramel finish. In the empty cup after drinking, a delicate roasted and slightly sweet aroma remains, leaving a calm and refined final impression.
WULONG
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