Vietnam Red Buffalo Oolong
Origin: Moc Chau, Son La Province, Vietnam
Elevation: 1000m+

Dry Leaves: This was the tea that was the most interesting, for some reason it reminds me of a dark roast TGY. It has a lot more red and browns then the picture suggests, although the leaves are predominantly black.

Temperature: 194oF
Brewing Time: One Minute (adding thirty seconds each subsequent infusion)
Aroma: Charcoal and Oak
Flavor: Charcoal, Smoke, Floral, Honey, Cinnamon and Malty
Tasting Notes: I didn’t like this at first, it felt too much like a dark TGY. While I am not a big fan of darker oolongs, but with each sip it grew on me. The initial charcoal taste was a little off-putting, at first I couldn’t taste anything else, but I started to taste a smoky honey taste. It is a little reminiscent of a purple tea; it has a nice smoky edge that gets stronger with each subsequent steeping while the charcoal taste grows weaker. This has a nice staying power; I got seven infusions out of this before I started to notice a considerable loss of flavor.

This was the tea that I was the most excited for, even though I prefer greener oolongs, and while it is not my favorite it is quite nice. It did take me a couple steepings to appreciate this tea, but at $9.60 for 50g it is definitely worth it. I may or may not buy this again, I don’t like having a lot of dark teas, but I could see myself buying this again if I don’t care for the new Indonesian TGY has sourced.

[More Vietnamese teas at http://rah-tea.blogspot.com/2014/12/what-cha-discover-vietnam-part-1.html)

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