Red Buffalo Oolong

Dark oolong is made from hand-picked leaves from Thanh Tam (Qing Xin) shrubs from tea plantations in Moc Chau District, Son La Province, Northwest Vietnam. Spring harvest from bushes grown at an altitude of 800-1000 metres.
Leaves of dark brown colour and pleasant fruity honey aroma are rolled into small regular balls. Brown infusion, creamy smooth, intensely sweet taste with a rich array of aromatic notes of dried fruit, cane sugar, sweet ginseng, cinnamon and malt.

Origin: Moc Chau District, Son La Province

Local tribe: Kinh

Harvest: Spring 2025

Altitude 800 - 1000 m

Tea tree: Thanh Tam cultivar (Qing Xin oolong)

How to brew Red Buffalo Oolong

Use 5 grams of tea leaves for 0.5 litre of boiling water cooled to 85-90 °C, steep for 2–3 minutes. Feel free to experiment with steeping time, water temperature, and the amount of tea leaves. You can also read our articles on tea preparation and water quality. These tea leaves are also suitable for Asian-style preparation, which includes multiple infusions: you steep 5 grams of tea leaves per 150 ml of water that has boiled and cooled to 85–90 °C for 20 seconds and in the following three infusions, you steep the leaves for 30, 40, and 60 seconds, respectively. of tea into a small teapot (200 - 250 ml) and pour with boiled water that was cooled down to 80°C. Let it steep for 2 minutes.