Misty Lava Ceremonial Oolong Matcha from Vietnam
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Who is Misty Lava?
Misty Lava is a Vietnamese American family tea company creating oolong matcha from high-mountain cultivars grown in Vietnam’s Central Highlands. The leaves are shade-grown, selectively hand-picked and stone-milled into a smooth powder with the floral depth of oolong.
The range includes ceremonial and jasmine oolong matcha, culinary powder and roasted hōjicha, offered in 30 g tins, 100 g refill bags and a four-tin collection.
Shade-grown oolong matcha for usucha koicha and milk drinks
Misty Lava Ceremonial Oolong Matcha from Vietnam is made from high-mountain oolong tea cultivars grown in cool, misty volcanic highlands. The tea is hand-harvested, shade-grown for approximately 21 days, steamed, refined into tencha, and granite stone-milled. Its profile combines creamy umami and natural sweetness with high-mountain oolong depth, a clear finish, and low bitterness.
How does this Vietnamese ceremonial matcha taste?
The powder has a smooth, naturally sweet profile with creamy umami and a distinctive oolong character. Its luminous green color and silky, ultra-fine texture come from granite stone milling. It whisks easily and retains its flavor in milk without harsh bitterness. The tea also contains naturally occurring caffeine and L-theanine.
How is the oolong matcha grown and processed?
The high-mountain oolong tea cultivars grow in Vietnam’s cool volcanic highlands. Harvesting focuses on the top bud and two tender leaves. After approximately 21 days of shading, the leaves are steamed and refined into tencha before granite stone milling.
- Harvest: Hand-picked top bud and two tender leaves
- Shading: Approximately 21 days
- Processing: Steamed, refined into tencha, and granite stone-milled
- Ingredients: 100% oolong tea leaves (Camellia sinensis)
- Testing: Independently lab-tested for pesticides, heavy metals, and aflatoxins
The tea is certified under Vietnam’s TCVN 11041 organic agriculture standards.
Can it be used for usucha, koicha, and matcha lattes?
This ceremonial matcha is intended for traditional usucha and koicha preparation. Its sweetness, creamy umami, easy whisking, and low bitterness also make it expressive in milk-based drinks. The listed format contains 30 g of powder in a double-sealed, reusable screw-cap tin.
How should the opened tin be stored?
Keep the sealed tin in a cool, dry place and close it tightly after each use. Refrigerate the tin after opening. Before reopening a refrigerated tin, allow it to return to room temperature.
Ceremonial is a commercial matcha grade made from hand-picked young tea leaves, then stone-ground for its taste and vibrant color.
Vietnam is a major tea producer ranked seventh globally, with northern regions such as Thai Nguyen growing green teas rather than traditional matcha.
Frequently asked questions
It is grown in Vietnam’s cool, misty volcanic highlands using high-mountain oolong tea cultivars.
It has creamy umami, natural sweetness, high-mountain oolong depth, a clear finish, and low bitterness.
Yes. It is certified under Vietnam’s TCVN 11041 organic agriculture standards.
It is intended for usucha, koicha, and milk-based drinks. The ultra-fine powder is made to whisk easily and remain expressive in milk.
It contains 100% oolong tea leaves from Camellia sinensis.
The leaves are hand-harvested, shade-grown for approximately 21 days, steamed, refined into tencha, and granite stone-milled.
It comes as 30 g of powder in a double-sealed, reusable screw-cap tin.
Store it in a cool, dry place and reseal the tin tightly. Refrigerate after opening, then let the tin return to room temperature before reopening it.