Sunday, May 9, 2010

2009 Trà Oolong Cao Cấp

I pretty much like Vietnamese teas. It doesn't matter whether they are green, oolong, or black, I like them. There is some kind of reliability in them, something that never lets you down. Not to mention that they mostly are, in consideration of their quality, unbelievably inexpensive.

The pot is preheated and these leaves, curled into the shape of small balls, are put in. Immediately, the flower-like smell, resembling Taiwanese mountain teas more than anything else, spreads out and fills the room.

The taste is sweet and fruity, very refreshing and, once again, very similar to Taiwanese jade oolongs. Another thing I should mention is the wonderful aftertaste - very full and complex. It's that kind of flavor that is still present even an hour after drinking.
This tea never gets bitter. I forgot to pour the third infusion on time and left in in the pot with leaves for about five minutes - but still, the tea was just a little bit stronger. The sweetness and fruity taste were remaining.

Seven infusions, all of them really decent. And I bet it would be possible to get out even more of this tea - but I already am sort of... over-drunk.

In the most positive way, of course.


  1. Michal,

    One also really enjoyed the Vietnamese Oolong that was purchased while traveling there. It was simple but very addicting. Sound like your Oolong might have been a bit more floral.


  2. Matt,

    Traveling in Vietnam must have been an invaluable experience!
    And it always feels special to buy tea in country of its origin, right from the hands of its producers, I think.

  3. Being tea drunk is a wonderful feeling. :D

  4. Michal,

    Yes, you definitely feel more connected with the whole process when you get tea from the source.


  5. I have yet to try any Vietnamese oolong but I've liked the green and black teas I've tried from Vietnam. I've noticed, among the ones I've sampled, and also green teas from Laos that I've tried, that there's a certain quality or aroma they have in common...whether green or black. Have you noticed anything like this?

    It's reminiscent of the way Darjeelings always have a certain "Darjeeling" quality to them, whether green, black, white, or oolong.

  6. Alex,
    Vietnamese oolong is definitely worth a try!
    Yes, I've noticed that all, or at least most Vietnamese teas I've tried have something in common, whether they are black, oolong or green. This is similar to, for example, teas from various provinces in China, e.g. Yunnan or Meng Ding... there is also something that unifies them in their unique character. I think it's mostly influenced by the climate specifications and the way tea is traditionally processed in these regions; therefore, vast majority of teas from smaller countries like Vietnam and Korea are similar and, in bigger tea producing countries like China or India, teas from specific regions are similar (for example Darjeeling, as you've already mentioned it, or Assam).