O-VN-047

Vietnamese Oolong

Trà Ô Long

Rolled high-mountain style oolong, from Lam Dong, Vietnam.

Oolong tea

Vietnamese Oolong is strongest on sweetness, smoothness and floral. Typical tasting words: gardenia, butter, sweet pea, honey, orchid. Established in the central highlands from the 1990s onward through significant Taiwanese investment in processing plants, clones, and agronomy. Widely consumed in Vietnamese urban teahouses and extensively exported to East Asian markets.

Also known as Tra O Long, Lam Dong Oolong and Bao Loc Oolong.

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The profile

Taste, 0 to 5

sweetness4bitterness1astringency1umami2brightness2body3smoothness4aroma intensity3finish length3

Flavour families, 0 to 5

floral4fruity2vegetal2marine0nutty1toasty0malty0honey2spicy0woody0earthy0smoky0creamy3citrus1stone fruit1tropical0cocoa0caramel1

Facts

Origin: Lam Dong, Vietnam
Plant: Camellia sinensis var. sinensis, Jin Xuan, Si Ji Chun, or Qing Xin
Harvest: spring through winter
Elevation: mid
Oxidation: 15 to 30%
Roast: very light
Leaf: rolled pellet
Price band: affordable
Availability: fairly common
Ageing: a little
Forgiving to brew: 4 of 5
L-theanine: moderate

Made by: withering, then tossing, then kill-green, then bag rolling, then shaping, then drying.

Caffeine

A cup of Vietnamese Oolong carries a typical estimate of 40 mg of caffeine, within a range of 25 to 55 mg depending on leaf amount, water temperature and steeping time. Figures are estimates for a 240 ml cup. Better earlier in the day if you are sensitive to caffeine. The caffeine planner turns this into a daily total.

How to brew it

Method	Leaf	Water	Steeps
Western, 250 ml	3 g	85 to 95 °C	2 min, 3 min, 4 min
Gongfu, 100 ml	6 g	90 to 95 °C	Rinse, then 20 s, 20 s, 30 s, 45 s, 60 s, 90 s
Cold brew, 250 ml	3 g	Fridge	6 to 10 hours

Up to 7 infusions. Scale for your own pot with the brew calculator.

Drinking it

morning
afternoon
morning
afternoon
social

Pairs with dim_sum, pastry and poultry. Milk: no. Iced: yes. Sweetener: no. Good for beginners: yes.