Oolong Vietnam - The new High

1. Introduction to Oolong Tea

Oolong is a traditional Chinese tea made using a special process: the tea leaves are sun-withered until dry, then partially oxidized before being roasted.

Known as the “King of Teas,” Oolong is recognized around the world — including in Vietnam. This tea variety was introduced to Vietnam and is now cultivated in Bảo Lộc – Lâm Đồng, at elevations above 1,200 meters above sea level.

Grown in ideal natural conditions — abundant sunlight, cool breeze, and mild weather — Oolong tea produces thick, soft leaves with a light floral aroma, clear golden liquor, and a smooth, sweet taste with a delicate finish.

2. Oolong Tea Production Process

Step 1: Raw Material Selection

Fresh Oolong tea leaves are carefully harvested and must be handled gently to avoid bruising. The standard is one bud with two young leaves, harvested at the right maturity stage, early in the day when the dew has dried. The leaves must be fresh, free of pests, and bright green.

After picking, the leaves must be transported in ventilated plastic baskets (0.6 m x 0.8 m), not stacked or crushed. They must be delivered to the processing facility within two hours and immediately withered upon arrival.

Step 2: Sun Withering

Purpose: To activate natural enzymes, converting stored compounds in the leaves into soluble substances, preparing for fermentation. Sun withering reduces moisture content, increases concentration of cell sap, accelerates biochemical reactions, and softens the leaves so they can be shaped without breaking. This step lays the foundation for Oolong’s distinctive aroma.

Step 3: Cool Withering

During this stage, cool air gently encourages partial fermentation, leading to chemical changes that help form Oolong tea’s unique fragrance and flavor profile.

Step 4: Fragrance Tumbling

The leaves are lightly bruised to allow cell sap to come into contact with oxygen. This controlled oxidation affects the aroma and color of the tea leaves.

Step 5: Fermentation

This is a key step in Oolong production. Enzymes trigger hydrolysis and oxidation-reduction reactions, which define the tea’s signature aroma and color.

Step 6: Pan Fixing (Kill-Green)

This step stops the enzymatic activity to preserve the greenish-gold liquor and aroma. High heat deactivates the fermentation enzymes, lowers moisture, and prepares the leaves for rolling and shaping.

Step 7: Rolling (Ball Rolling)

The tea leaves are rotated in a special machine, causing them to rub against each other. This gently breaks cell structures, allowing soluble compounds to coat the leaf surface. When brewed, this enhances the infusion and flavor release.

Rolling also softens the stems and leaves, making shaping easier and forming the final appearance of the tea.

Step 8: Initial Drying

High-temperature drying removes any remaining moisture and residual enzyme activity from the rolling stage. It stops fermentation completely and locks in the tea’s aroma and flavor.

✅ This traditional processing method is what gives Oolong tea its signature floral aroma, golden liquor, smooth body, and rich, lingering sweetness.