Vietnam Imperial Oolong
Vietnam Imperial Oolong
The tea culture in Vietnam has been alive and thriving for thousands of years. The Vietnamese drink vast amounts of tea that is produced within its borders, however, due to wars and conflicts through the years the tea in Vietnam has not been plentiful or in some cases handled with enough care and knowledge to make it a recognized tea in the world-wide market. That has all changed in recent years though. The tea growers in Vietnam have received help from Taiwanese growers in producing exquisite pouchong style oolong teas.
Oolong teas, aka wulong, are made from large leaves that are produced in the late Spring. Unlike other types of tea that contain the top leaves and the buds of the bush, oolong teas are large well formed leaves that will sometimes also contain the stem of the bush. Oolongs differ from green, black and white teas by the method of processing and are the most labor intensive tea to produce. Each type of Oolong varies in the percentage of oxidation and the method in which it is processed (some are twisted, tippy leaves, some are cut, some are rolled into small balls).
These tightly curled, deep olive-green leaves unravel to produce a pale green cup with a refreshing sweet and smooth taste. The tea has outstanding notes of honey with a slight spice aftertaste. A truly superior tea!
Brew tea at 180º - steep for 2 minutes. Try multiple infusions (let the tea steep for approximately 15 seconds longer on each subsequent infusion).
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