Vietnam Bao Loc
Sublime and enchanting Vietnamese Oolong.
Presentation: The town of Bao Loc, is located in the province of Lam Dong in the highlands of southern Vietnam. In its surroundings excellent varieties of green Oolong are made using ancient Taiwanese methods. The freshly picked tea leaves are first laid out on a cloth and left to dry in the open sun. Then they are rolled in cylindrical bamboo baskets until they get crushed leaves which start to ferment. After reaching the desired level of fermentation, the tea is put to dry at low temperature.
Presentation
Sublime and enchanting Vietnamese Oolong.
The city of Bao Loc, is located in the province of Lam Dong in the highlands of southern Vietnam. In its surroundings excellent varieties of green Oolong are made using ancient Taiwanese methods. The freshly picked tea leaves are first laid out on a cloth and left to dry in the open sun. Then they are rolled in cylindrical bamboo baskets until they get crushed leaves which start to ferment. After reaching the desired level of fermentation, the tea is left to dry at low temperature.
Bao Loc
Bao Loc is a vast plateau in the province of Lam Dong, on the road to Da Lat, between 850 and 950 meters above sea level. The very fertile basalt soil, rich in humus and a mild climate offer excellent conditions for the cultivation of this tea with a sweet and fragrant taste.Tasting
The pearls, once infused, have a vegetable, greasy, oilseed, sweet smell. The very light green cup has a floral scent, of white flowers, orchids, hyacinth, jasmine and a sweet flavor, just as flowery as the smell, but without ostentation. Depending on the infusion time, the texture is velvety, and can become oily and caressing like a flower essence. It is also easy to recognize the "paw" of the old methods of Formosa. A gustatory, heady tea, with a finish that is beautiful and long.
Technical sheet
Recommended preparation: Gong Fu Cha
Preferred teapot: Glass, porcelain, clay
T° 85° to 90°C - 3 to 5g - 20cl
1 hot water rinse
Infusion time: 3 minutes in a classic teapot of 300ml maximum
2 minutes at Gong Fu Cha
