OD II
VIETNAMESE RED WULONG
WULONG
★ PESTICIDE-FREE GARDENING
Mộc Châu, Sơn La, Vietnam
OD II is a rare experimental tea created from the very first harvest of spring, combining the depth of a red tea with the elegance of a lightly oxidized wulong. Produced using a unique processing technique developed through years of experimentation. Limited and unlikely to be repeated in exactly the same way, this tea offers a singular tasting experience that reflects both innovation and respect for tradition. MORE
AROMA
...
TASTE
...
ALTITUDE: 1000 m
HARVEST: Spring, 2025
WULONG
★ PESTICIDE-FREE GARDENING
Mộc Châu, Sơn La, Vietnam
OD II is a rare experimental tea created from the very first harvest of spring, combining the depth of a red tea with the elegance of a lightly oxidized wulong. Produced using a unique processing technique developed through years of experimentation. Limited and unlikely to be repeated in exactly the same way, this tea offers a singular tasting experience that reflects both innovation and respect for tradition. MORE
AROMA
...
TASTE
...
ALTITUDE: 1000 m
HARVEST: Spring, 2025
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
Our relationship with Master Hou has been built over many years of friendship, mutual trust, and a shared pursuit of exceptional tea. Throughout this time, we have witnessed his constant desire to experiment beyond established traditions, exploring new processing methods while remaining deeply respectful of the character of the leaf. Many of his most remarkable creations have originated from this balance between innovation and experience.
OD II is one of these creations. Produced in an extremely limited quantity from the very first harvest of spring, it was crafted using an experimental processing technique developed by Master Hou over years of refinement. The result is a tea of remarkable elegance, combining a smooth, gentle texture with impressive depth, richness, and complexity. In our opinion, it stands among the finest teas he has ever produced.
The inspiration behind this tea is similar to the concept of Taiwanese Red Wulong, a style that combines the floral elegance of wulong with the sweetness, body, and maturity of red tea through a carefully controlled oxidation and roasting process. Rather than copying this style, Master Hou created his own interpretation using local cultivars and his personal production philosophy. The result is a tea with a completely individual character, expressing the unique qualities of its origin while offering a fresh perspective on what a modern red wulong can be.
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 consists of long, carefully twisted strips with deep brown and mahogany tones highlighted by coppery buds, reflecting the precision of its experimental production. The aroma of the dry leaves is refined and expressive, revealing notes of dried stone fruits, wild honey, cocoa, and warm spices. In a preheated teapot, the bouquet becomes deeper and more layered, unfolding aromas of baked fruits, caramel, roasted nuts, and delicate floral nuances.
The aroma of the liquor is rich yet elegant, combining honeyed sweetness with notes of ripe peaches, dried apricots, dark berries, and a gentle touch of cinnamon. The taste is exceptionally smooth and rounded, offering remarkable depth without heaviness. Sweet fruit, soft caramel, floral undertones, and subtle roasted nuances evolve seamlessly from infusion to infusion, creating a balanced and harmonious profile. The aftertaste is long, clean, and pleasantly sweet, leaving lingering impressions of honey, dried fruit, and delicate floral notes that continue to develop long after each sip. The texture is silky, dense, and velvety, coating the palate while remaining remarkably refined and effortless to drink. The tea carries a calm yet uplifting energy, encouraging quiet focus and revealing new layers of aroma and flavour throughout a long and contemplative session.
Our relationship with Master Hou has been built over many years of friendship, mutual trust, and a shared pursuit of exceptional tea. Throughout this time, we have witnessed his constant desire to experiment beyond established traditions, exploring new processing methods while remaining deeply respectful of the character of the leaf. Many of his most remarkable creations have originated from this balance between innovation and experience.
OD II is one of these creations. Produced in an extremely limited quantity from the very first harvest of spring, it was crafted using an experimental processing technique developed by Master Hou over years of refinement. The result is a tea of remarkable elegance, combining a smooth, gentle texture with impressive depth, richness, and complexity. In our opinion, it stands among the finest teas he has ever produced.
The inspiration behind this tea is similar to the concept of Taiwanese Red Wulong, a style that combines the floral elegance of wulong with the sweetness, body, and maturity of red tea through a carefully controlled oxidation and roasting process. Rather than copying this style, Master Hou created his own interpretation using local cultivars and his personal production philosophy. The result is a tea with a completely individual character, expressing the unique qualities of its origin while offering a fresh perspective on what a modern red wulong can be.
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 consists of long, carefully twisted strips with deep brown and mahogany tones highlighted by coppery buds, reflecting the precision of its experimental production. The aroma of the dry leaves is refined and expressive, revealing notes of dried stone fruits, wild honey, cocoa, and warm spices. In a preheated teapot, the bouquet becomes deeper and more layered, unfolding aromas of baked fruits, caramel, roasted nuts, and delicate floral nuances.
The aroma of the liquor is rich yet elegant, combining honeyed sweetness with notes of ripe peaches, dried apricots, dark berries, and a gentle touch of cinnamon. The taste is exceptionally smooth and rounded, offering remarkable depth without heaviness. Sweet fruit, soft caramel, floral undertones, and subtle roasted nuances evolve seamlessly from infusion to infusion, creating a balanced and harmonious profile. The aftertaste is long, clean, and pleasantly sweet, leaving lingering impressions of honey, dried fruit, and delicate floral notes that continue to develop long after each sip. The texture is silky, dense, and velvety, coating the palate while remaining remarkably refined and effortless to drink. The tea carries a calm yet uplifting energy, encouraging quiet focus and revealing new layers of aroma and flavour throughout a long and contemplative session.
WULONG
Explore more Wulong Teas from AN SHIM TEA Collection.