THANH TRA
WULONG
★ PESTICIDE-FREE
Mộc Châu, Sơn La, Vietnam
Thanh Tra is a green wulong tea from Mộc Châu, crafted using a Bao Zhong-style processing technique. With light oxidation and minimal rolling, it preserves a fresh and highly aromatic character. The tea is valued for its clarity, smooth texture, and a refined profile with floral, citrus, and gently sweet notes. MORE
AROMA
Floral, bakery
TASTE
Creamy, mineral
CULTIVAR: Qing Xin
HARVEST: Spring, 2024
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: 85-95 °C
Amount: 5-7 grams per 120 ml of water
Steeping: 10-30 sec x 7+
WESTERN (INFUSION)
Temperature: 90-95 °C
Amount: 2-3 grams per 250 ml of water
Steeping: 1-2 min x 2
Learn more about TEA BREWING METHODS
BEST BEFORE: 2 years since production date!
*When properly stored, this tea gets better with time!
Learn more ABOUT TEA STORAGE
Thanh Tra is a green wulong tea produced in Mộc Châu, within Vietnam, crafted using a Bao Zhong-inspired technique. This style involves light oxidation and minimal rolling, allowing the leaf to retain its natural, elongated form and emphasize aromatic clarity. The result is a tea that highlights freshness, precision, and a clean, expressive character.
This tea is another remarkable creation of our long-term partner, Master Hou, whose work represents some of the most refined Taiwanese-style interpretations produced in Vietnam. Our collaboration, developed over many years, allows us to explore unique approaches and access exceptional batches shaped by both tradition and innovation. Thanh Tra reflects his ability to adapt classical techniques to local material while maintaining a high level of craftsmanship.
The production follows a careful process of withering, gentle oxidation, fixation, and drying, designed to preserve the vivid aromatic profile of the leaf. The tea expresses both the character of the Mộc Châu terroir and the precision of Bao Zhong-style processing. Thanh Tra is valued for its smooth texture, clarity, and a balanced aromatic profile shaped by both origin and mastery.
TERROIR
This tea is cultivated in the highland plateau of Mộc Châu, in northern Vietnam, 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 development of aromatic compounds while preserving clarity and balance in the leaves.
The tea is produced from the Qing Xin cultivar, originally from Taiwan and widely valued for its refined aromatic potential and structural elegance. In the conditions of Mộc Châu, Qing Xin adapts well, developing a clean and expressive profile with a balanced composition of sweetness and gentle structure. Its leaf quality is particularly suitable for light oxidation and Bao Zhong-style processing. The terrain consists of gently sloping plateaus with well-drained soils rich in organic matter and minerals. These soils provide a stable nutrient base, supporting steady plant development and contributing to the density and resilience of the leaves. The combination of altitude, soil composition, and cultivar results in a concentrated and stable raw material.
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 freshness and depth. The interaction between terroir and Qing Xin cultivar enhances aromatic clarity, allowing the tea to express precision, elegance, and a distinctly clean character.
ORGANOLEPTICS
The dry leaf is elongated and lightly twisted, showing a bright green to pale olive tone with a fresh, clean appearance. The aroma of the dry leaves is delicate and expressive, with notes of white flowers, citrus peel, and a light creamy sweetness. In a preheated teapot, the leaves release a vivid aromatic profile from the first infusion, where floral and citrus tones are supported by fresh green nuances and a soft, airy character. As the infusion develops, the aroma becomes more integrated, combining light fruit notes with a smooth, gently rounded depth.
The aroma of the liquor is clear and refined, with a harmonious combination of floral, citrus, and lightly sweet notes. The taste is smooth and elegant, with a light to medium body and a soft, slightly silky texture. A natural sweetness forms the core of the profile, supported by notes of fresh flowers, light fruit, and a very mild, well-integrated astringency that adds structure. The Bao Zhong-style processing preserves clarity while allowing gentle complexity to emerge. The aftertaste is clean and refreshing, with a returning sweetness and a subtle cooling finish. In the empty cup after drinking, a delicate floral and citrus aroma remains, leaving a refined and uplifting final impression.
