This is a higher oxidation or “red” oolong from the Mộc Châu plateau (pronounced similar to Mok Chow) in Northern Vietnam near the Laotian border. at an altitude of 1100-1200 metres on a 33 hectare farm. The farm employs 65 people and produces 10 tonnes of tea per year. This tea is made from the Qing Xin (green heart) cultivar which came over from Taiwan though originated in Anxi, Fujian, China. The leaves are first sundried then withered, tossed and oxidised before the sha qing firing, they’re then dried and rolled over an extended period of time. This particular tea was made according to very specific specifications by the supplier for a particular (very popular) flavour profile.

The tea brews a dark orange, has strong sweetness the main flavour is a fruity compote, jam like taste. Displays some more red-tea like qualities when brewed longer while the qing xin and oolong base shine through more in shorter infusions.

My favourite red oolong that I stock.