LÃO OOLONG
AGED WULONG
WULONG
★ PESTICIDE-FREE GARDENING
Mộc Châu, Sơn La, Vietnam
2017 Lao Oolong is a traditionally aged wulong tea from Mộc Châu, crafted using the Taiwanese Lao Cha Wang aging method. Over several years, the tea undergoes repeated roasting cycles, gradually developing depth, stability, and a more integrated profile. It is valued for its smooth texture, warmth, and a mature expression with notes of roasted grain, dried fruit, and soft wood. MORE
AROMA
Tobacco, coffee
TASTE
Roasted, mineral, woody
ALTITUDE: 1000+ m
HARVEST: Spring, 2017
WULONG
★ PESTICIDE-FREE GARDENING
Mộc Châu, Sơn La, Vietnam
2017 Lao Oolong is a traditionally aged wulong tea from Mộc Châu, crafted using the Taiwanese Lao Cha Wang aging method. Over several years, the tea undergoes repeated roasting cycles, gradually developing depth, stability, and a more integrated profile. It is valued for its smooth texture, warmth, and a mature expression with notes of roasted grain, dried fruit, and soft wood. MORE
AROMA
Tobacco, coffee
TASTE
Roasted, mineral, woody
ALTITUDE: 1000+ m
HARVEST: Spring, 2017
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: 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
2017 Lao Oolong is a traditionally aged wulong tea produced in Mộc Châu, in Vietnam, at elevations above 1,000 meters. It is crafted from local material known as Thanh Tam, derived from the Qing Xin lineage, valued for its ability to develop both aromatic complexity and structural depth. The high-altitude environment provides a stable and concentrated raw material suitable for long-term processing and aging.
This tea is created in close collaboration with our long-term partner, Master Hou, one of the most respected wulong producers in Vietnam. For nearly ten years, we have worked together, building a strong and direct relationship that allows us not only to access exceptional small batches but also to influence certain aspects of production through special requests. This level of cooperation ensures a high degree of consistency, precision, and alignment with our vision.
The production follows the Taiwanese Lao Cha Wang aging approach, where the tea undergoes multiple roasting cycles over several years. This gradual process stabilizes the leaf and allows for controlled transformation, integrating the components of the tea into a mature and balanced profile. The result is a tea that reflects both the character of Mộc Châu terroir and the depth achieved through long-term craftsmanship and aging.
TERROIR
2017 Lao Oolong is cultivated in the highland plateau of Mộc Châu, in northern Vietnam, at elevations above 1,000 meters. This region is characterized by a cool mountain climate with significant day–night temperature variation, frequent mist, and moderate to high humidity. These conditions slow leaf development, allowing for the accumulation of aromatic compounds while preserving structural balance in the raw material.
The tea is produced from the local Thanh Tam cultivar, derived from Qing Xin, which is well adapted to these highland conditions. 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 growth and contributing to the density and integrity of the leaves. Microclimate plays a defining role, with diffused sunlight, cloud cover, and consistent air movement regulating plant metabolism. This results in a balanced composition of amino acids and polyphenols, forming a foundation for both sweetness and structure. Compared to lower elevations, the slower growth cycle produces a more concentrated and resilient leaf, suitable for long-term aging and repeated roasting.
Another important aspect is the interaction between terroir and aging potential. The composition of leaves grown in Mộc Châu allows them to withstand multiple roasting cycles over several years, gradually developing depth and integration. This ensures that the final tea expresses both the highland character of the region and the maturity achieved through the Lao Cha Wang aging method.
ORGANOLEPTICS
The dry leaf is tightly rolled into dense pellets, showing deep brown to dark olive tones with a matte surface, reflecting repeated roasting and aging. The aroma of the dry leaves is warm and mature, with notes of roasted nuts, cocoa, dried fruit, and a soft woody nuance. In a preheated teapot, the leaves begin to open gradually from the first infusion, releasing a deep and layered aromatic profile where roasted and caramelized tones are supported by a subtle residual floral sweetness. As the infusion develops, the aroma becomes more integrated, combining warm grain notes with a smooth, slightly creamy and aged depth.
The aroma of the liquor is rich and rounded, with a harmonious combination of roasted, nutty, and lightly sweet notes. The taste is smooth and full, with a medium to full body and a soft, slightly viscous texture. A deep natural sweetness forms the core of the profile, supported by notes of dried fruit, cocoa, and light wood, with almost no astringency. The repeated roasting and aging are 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 mature final impression.
2017 Lao Oolong is a traditionally aged wulong tea produced in Mộc Châu, in Vietnam, at elevations above 1,000 meters. It is crafted from local material known as Thanh Tam, derived from the Qing Xin lineage, valued for its ability to develop both aromatic complexity and structural depth. The high-altitude environment provides a stable and concentrated raw material suitable for long-term processing and aging.
This tea is created in close collaboration with our long-term partner, Master Hou, one of the most respected wulong producers in Vietnam. For nearly ten years, we have worked together, building a strong and direct relationship that allows us not only to access exceptional small batches but also to influence certain aspects of production through special requests. This level of cooperation ensures a high degree of consistency, precision, and alignment with our vision.
The production follows the Taiwanese Lao Cha Wang aging approach, where the tea undergoes multiple roasting cycles over several years. This gradual process stabilizes the leaf and allows for controlled transformation, integrating the components of the tea into a mature and balanced profile. The result is a tea that reflects both the character of Mộc Châu terroir and the depth achieved through long-term craftsmanship and aging.
TERROIR
2017 Lao Oolong is cultivated in the highland plateau of Mộc Châu, in northern Vietnam, at elevations above 1,000 meters. This region is characterized by a cool mountain climate with significant day–night temperature variation, frequent mist, and moderate to high humidity. These conditions slow leaf development, allowing for the accumulation of aromatic compounds while preserving structural balance in the raw material.
The tea is produced from the local Thanh Tam cultivar, derived from Qing Xin, which is well adapted to these highland conditions. 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 growth and contributing to the density and integrity of the leaves. Microclimate plays a defining role, with diffused sunlight, cloud cover, and consistent air movement regulating plant metabolism. This results in a balanced composition of amino acids and polyphenols, forming a foundation for both sweetness and structure. Compared to lower elevations, the slower growth cycle produces a more concentrated and resilient leaf, suitable for long-term aging and repeated roasting.
Another important aspect is the interaction between terroir and aging potential. The composition of leaves grown in Mộc Châu allows them to withstand multiple roasting cycles over several years, gradually developing depth and integration. This ensures that the final tea expresses both the highland character of the region and the maturity achieved through the Lao Cha Wang aging method.
ORGANOLEPTICS
The dry leaf is tightly rolled into dense pellets, showing deep brown to dark olive tones with a matte surface, reflecting repeated roasting and aging. The aroma of the dry leaves is warm and mature, with notes of roasted nuts, cocoa, dried fruit, and a soft woody nuance. In a preheated teapot, the leaves begin to open gradually from the first infusion, releasing a deep and layered aromatic profile where roasted and caramelized tones are supported by a subtle residual floral sweetness. As the infusion develops, the aroma becomes more integrated, combining warm grain notes with a smooth, slightly creamy and aged depth.
The aroma of the liquor is rich and rounded, with a harmonious combination of roasted, nutty, and lightly sweet notes. The taste is smooth and full, with a medium to full body and a soft, slightly viscous texture. A deep natural sweetness forms the core of the profile, supported by notes of dried fruit, cocoa, and light wood, with almost no astringency. The repeated roasting and aging are 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 mature final impression.
WULONG
Explore more Wulong Teas from AN SHIM TEA Collection.