Dragon's Breath Oolong Tea

$7.00

PROFILE: HONEY SWEET, CARAMEL, LIQUORICE, SMOKEY CHARCOAL

ORIGIN: MOC CHAU, SON LA, VIETNAM

HARVEST: OCTOBER 2017 (ROASTED JUNE 2018)

Dragon’s Breath is a surprising tea that produces a golden amber liquor with excellent body, a gentle honey sweetness and flavours that encompass toasted rice, caramel, liquorice and lightly smoked charcoal. The flavours are particularly intense during the first two steepings

Dragon's Breath is a close relative of our Red Buffalo being produced from the same Thanh Tam (“Qingxin”) cultivar and subject to identical withering and oxidation processes. It is in the later stages of production where the two teas differ with Dragon’s Breath only subjected to light rolling to maintain a bar shaped leaf. The final character of Dragon’s Breath is created through a precise and carefully controlled drying phase as end of processing. The tea is dried and rested many times over a 7 to 10 day period until the desired flavour profile is achieved.

Dragon's Breath is produced on a 33 hectare farm on the rolling Moc Chau plateau at an altitude between 1100 and 1200 metres . The farm employees 65 people and can produce a total of 10 tonnes of finished tea each year. In addition to tea, Moc Chau is also well known for dairy farming and the growing of plums, apricots and various types of flowers, including orchids.

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PROFILE: HONEY SWEET, CARAMEL, LIQUORICE, SMOKEY CHARCOAL

ORIGIN: MOC CHAU, SON LA, VIETNAM

HARVEST: OCTOBER 2017 (ROASTED JUNE 2018)

Dragon’s Breath is a surprising tea that produces a golden amber liquor with excellent body, a gentle honey sweetness and flavours that encompass toasted rice, caramel, liquorice and lightly smoked charcoal. The flavours are particularly intense during the first two steepings

Dragon's Breath is a close relative of our Red Buffalo being produced from the same Thanh Tam (“Qingxin”) cultivar and subject to identical withering and oxidation processes. It is in the later stages of production where the two teas differ with Dragon’s Breath only subjected to light rolling to maintain a bar shaped leaf. The final character of Dragon’s Breath is created through a precise and carefully controlled drying phase as end of processing. The tea is dried and rested many times over a 7 to 10 day period until the desired flavour profile is achieved.

Dragon's Breath is produced on a 33 hectare farm on the rolling Moc Chau plateau at an altitude between 1100 and 1200 metres . The farm employees 65 people and can produce a total of 10 tonnes of finished tea each year. In addition to tea, Moc Chau is also well known for dairy farming and the growing of plums, apricots and various types of flowers, including orchids.

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