LÃO OOLONG
AGED WULONG
WULONG
★ PESTICIDE-FREE GARDENING
Mộc Châu, Sơn La, Vietnam
Traditional style wulong from the Moc Chau area. The altitude is about 1000 m. From the first contact to the very last sip, you will experience a real symphony of fragrances and tastes. The taste of the infusion is mild, rich, and deep. MORE
AROMA
Tobacco, coffee
TASTE
Roasted, mineral, woody
ALTITUDE: 1000 m
HARVEST: Spring, 2017
WULONG
★ PESTICIDE-FREE GARDENING
Mộc Châu, Sơn La, Vietnam
Traditional style wulong from the Moc Chau area. The altitude is about 1000 m. From the first contact to the very last sip, you will experience a real symphony of fragrances and tastes. The taste of the infusion is mild, rich, and deep. MORE
AROMA
Tobacco, coffee
TASTE
Roasted, mineral, woody
ALTITUDE: 1000 m
HARVEST: Spring, 2017
According to Chinese traditional medicine, Wulong reduces heat, revitalises the body, and has a harmonising effect. Wulong strengthens the immune system, regulates blood sugar levels, promotes proper digestion, lowers cholesterol levels, prevents the development of cancer cells, lowers stress, and improves mental health.
Learn more about the BIOCHEMISTRY OF A TEA LEAF
EASTERN (GONGFU CHA) ★
Temperature: 90-99 °C
Amount: 5-7 grams per 120 ml of water
Steeping: 10-30 sec x 7+
WESTERN (INFUSION)
Temperature: 95 °C
Amount: 2-3 grams per 250 ml of water
Steeping: 1-2 min x 2
Learn more about TEA BREWING METHODS
Tea absorbs surrounding aromas and moisture 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!
*When properly stored, this tea gets better with time!
BEST BEFORE: 2 years since production date!
*When properly stored, this tea gets better with time!
Learn more ABOUT TEA STORAGE
AGED WULONG
ORIGIN
This tea comes from Mộc Châu district, Son La province, Vietnam. Excellent climate, rich soil, and 1000+ meters high altitude create a special environment for growing high-quality tea. Original cultivars brought from Taiwan and grown here for a long time give the tea a special character and deep flavour. This tea is made by an experienced tea master, who adapted Taiwanese traditional techniques to a local condition and produces high-quality traditional-style wulongs that can be compared with famous Chinese and Taiwanese teas. Traditional wulong processing technology and old-style roasting method give this tea an amazingly rich, and balanced flavour with notes of roasted sunflower seeds and seaweed. Deserves to be brewed by the Gongfu Cha method and appreciated in aroma cups (tea pair).
ORGANOLEPTICS
Dry tea leaves have a strong and sweet aroma of black bread and roasted sunflower seeds. After warming aroma develops into burned wood and tobacco. After rinsing aroma becomes strong and changes into fried eggplant, nori with sandal oud, and fruity nuances. The taste is deep and balanced with sweet, smooth texture and mineral, roasted, fruity notes. Long-lasting aftertaste with notes of chocolate and dates bringing associations with the coffee shop. After being aged for 5 years the taste became smooth and deep which gives this tea a calm and warm energy that brings you peace and comfort.
This tea comes from Mộc Châu district, Son La province, Vietnam. Excellent climate, rich soil, and 1000+ meters high altitude create a special environment for growing high-quality tea. Original cultivars brought from Taiwan and grown here for a long time give the tea a special character and deep flavour. This tea is made by an experienced tea master, who adapted Taiwanese traditional techniques to a local condition and produces high-quality traditional-style wulongs that can be compared with famous Chinese and Taiwanese teas. Traditional wulong processing technology and old-style roasting method give this tea an amazingly rich, and balanced flavour with notes of roasted sunflower seeds and seaweed. Deserves to be brewed by the Gongfu Cha method and appreciated in aroma cups (tea pair).
ORGANOLEPTICS
Dry tea leaves have a strong and sweet aroma of black bread and roasted sunflower seeds. After warming aroma develops into burned wood and tobacco. After rinsing aroma becomes strong and changes into fried eggplant, nori with sandal oud, and fruity nuances. The taste is deep and balanced with sweet, smooth texture and mineral, roasted, fruity notes. Long-lasting aftertaste with notes of chocolate and dates bringing associations with the coffee shop. After being aged for 5 years the taste became smooth and deep which gives this tea a calm and warm energy that brings you peace and comfort.
AN SHIM TEA - VIETNAM
Try one of the best and rarest Vietnamese teas from AN SHIM TEA COLLECTION