What Is Oolong Matcha? Inside Vietnam’s Unusual Powdered Tea

The first time I saw the words Oolong Matcha, I assumed it was either ordinary oolong ground into powder or a blend of oolong tea and Japanese matcha.

It appears to be neither.

The Vietnamese Oolong Matcha I discovered in Bao Loc is described by its producer, Tang Vinh An, as a finely milled tea made from young leaves shaded for 21 days before harvest and processed using Japanese technology.

It whisks into a vivid green bowl, develops a fine layer of foam and works beautifully in a latte. But it should not be confused with traditional Japanese matcha.

The most useful way to understand it is as an unusual Vietnamese powdered tea marketed as Oolong Matcha — one that connects Bao Loc’s oolong-growing culture with cultivation and processing techniques associated with matcha.

Oolong Matcha at a Glance

Origin: Bao Loc, Lam Dong, Vietnam
Product name: Oolong Matcha
Shading: 21 days before harvest, according to the producer
Harvest: One bud and two young leaves, according to the producer
Appearance: Vivid, finely milled green powder
Flavour: Full, smooth and gently floral, with rounded sweetness
Best for: Whisked tea, iced drinks and lattes
Caffeine: Naturally contains caffeine

Is Oolong Matcha Really Matcha?

Not in the traditional Japanese sense.

Japanese matcha is made from tencha. Tea plants intended for tencha are shaded before harvest. The leaves are then steamed, dried without being rolled and refined to remove stems and major veins before the remaining leaf material is finely milled.

Simply grinding ordinary green tea or oolong tea into powder does not automatically turn it into matcha.

Oolong introduces another complication because it is not a separate species of tea plant.

Green, oolong, black and white teas can all come from Camellia sinensis. Their final character is shaped by cultivar, growing conditions and, crucially, how the harvested leaves are processed.

Conventional oolong undergoes controlled partial oxidation. If tea material associated with oolong production is instead shaded, steamed and processed without that characteristic oxidation, the finished tea is not simply ‘ground oolong’ in the usual sense.

That is why the name Oolong Matcha needs some qualification.

It may refer to tea cultivars associated with local oolong production, the producer’s chosen tea material or simply the commercial name given to this particular powdered tea.

Without a complete technical specification confirming cultivar, oxidation, refining and milling, I would rather not pretend the classification is more certain than it is.

What I can say is that this is a distinctive Vietnamese powdered tea from Bao Loc — and a very interesting one.

How This Vietnamese Oolong Matcha Is Made

According to Tang Vinh An, the tea plants used for this product are covered with Japanese-style shading nets for 21 days before harvest.

The producer specifies a plucking standard of one bud and two young leaves and describes the product as being made using Japanese processing technology.

Those details matter because they suggest that the process begins while the tea is still growing. This is not presented as finished loose-leaf oolong simply placed into a grinder afterwards.

Shading changes the conditions under which developing tea leaves grow and can influence chlorophyll, amino acids, catechins and aroma compounds. The final result depends on the tea cultivar, growing conditions, duration and density of shading, and subsequent processing.

The producer describes the finished tea as smooth and relatively low in bitterness, with a sweet finish and a gentle oolong aroma.

My own experience was consistent with that description, although tasting is naturally subjective.

Oolong Matcha vs Japanese Matcha

This is not a competition in which one tea needs to replace the other.

Japanese matcha has its own production tradition, history and cultural importance. Vietnamese Oolong Matcha comes from a different landscape and a much newer tea-making context.

Understanding that difference makes both more interesting.

What Does Oolong Matcha Taste Like?

When I opened the packet, the first thing I noticed was the colour: an intense, fresh green.

I sifted the powder, added hot water and whisked it. A fine layer of foam formed quickly across the surface.

The flavour was smooth, full and unmistakably tea-like.

It had none of the harsh bitterness I have encountered in some inexpensive powdered teas. Instead, I found a gentle floral quality followed by a rounded sweetness that became more noticeable after the first sip.

It did not taste exactly like Japanese matcha.

It did not taste like a conventional cup of steeped oolong either.

It had its own character.

Most importantly for me, it had enough flavour to drink simply with water. I did not need to bury it beneath milk, syrup or a large amount of sugar.

Three Ways I Tested It

Whisked with Water

This is the preparation I would try first if you want to understand the tea itself.

Sifting the powder helps prevent small clumps. Whisked with hot water, its floral character and rounded finish are much easier to appreciate.

As an Oolong Matcha Latte

I whisked the powder with a small amount of water before adding almond milk.

The milk softened the tea without completely covering its flavour. The result was creamy but still recognisably tea-forward.

With Fresh Lime and Honey

This was the surprise.

Fresh lime brought brightness, while a small amount of honey complemented the tea’s rounded sweetness.

The combination reminded me of some of the first matcha drinks I encountered while living in Thailand.

It is still my favourite way to drink this particular powder cold.

How to Prepare Oolong Matcha

Whisked Oolong Matcha

You’ll need:

• 3 g Oolong Matcha
• 60 ml water
• Water at approximately 75–80°C

Sift the powder into a bowl.

Add the water and whisk briskly in a loose W-shaped motion until the tea is smooth and lightly foamy.

Avoid boiling water, which can make the flavour unnecessarily harsh.

Oolong Matcha Latte

You’ll need:

• 3 g Oolong Matcha
• 30 ml water at 75–80°C
• 150 ml milk
• Sweetener, if desired

Whisk the powder with the water first.

Add warm or cold milk and stir. For an iced latte, pour over ice after whisking.

Lime & Honey Oolong Matcha

You’ll need:

• 3 g Oolong Matcha
• 50 ml water at 75–80°C
• Fresh lime juice
• A small amount of honey
• Cold water and ice

Whisk the tea with hot water and allow it to cool slightly.

Stir in the honey, add cold water and ice, then finish with fresh lime.

Start with a small amount of lime. Too much acidity can easily overpower the tea.

How Is It Different from Ordinary Oolong Powder?

Not every oolong powder is produced in the same way.

Some products are simply finely milled tea leaves. Others are soluble tea extracts designed mainly for instant drinks or commercial food production.

This Oolong Matcha is presented differently.

Its producer describes pre-harvest shading and Japanese-inspired processing, and when prepared it behaves like a whisked whole-leaf tea rather than an instant tea extract.

The powder disperses through water but does not truly dissolve like sugar.

As with matcha, the finely powdered leaf remains suspended in the drink and may gradually settle if left standing.

Bao Loc: A Different Vietnamese Matcha Story

Bao Loc lies in Lam Dong Province in Vietnam’s Central Highlands, one of the country’s important tea-growing regions.

Oolong has become an important part of the area’s modern tea identity, which makes the appearance of Oolong Matcha particularly intriguing.

Elsewhere in Vietnam, matcha is also being produced in the northern mountains, including Son La, creating another expression of Vietnamese powdered green tea.

Bao Loc represents a different route: a region strongly associated with oolong experimenting with shaded cultivation and powdered-tea production.

Vietnam does not need to reproduce Japan’s tea culture exactly for these teas to be interesting.

Tea plants, cultivars and production knowledge have travelled across borders for centuries.

What matters is explaining honestly what a tea is, where it comes from and what we actually know about how it was produced.

Is Oolong Matcha Worth Trying?

If you enjoy matcha but want to explore something less familiar, I think it is.

But I would not buy it expecting a replacement for fine Japanese matcha from established producing regions such as Uji or Yame.

That sets up the wrong expectation.

Try it because it offers something different: a vivid powdered tea from Bao Loc with a smooth, gently floral flavour, enough character to drink with water and enough body to work beautifully in a latte.

For me, the story is also personal.

I originally ordered it because I was curious.

I researched it because the name did not immediately make sense.

And I ordered more because I genuinely enjoyed drinking it.

Sometimes that is the best reason to keep a tea in the cupboard.

Frequently Asked Questions

What is Oolong Matcha?

Oolong Matcha is the commercial name used for a finely milled Vietnamese tea from Bao Loc. The version tasted by ZAVYO is described by its producer as being shaded for 21 days before harvest and made from young tea leaves using Japanese-inspired processing. It is different from traditional Japanese matcha.

Is Oolong Matcha simply ground oolong tea?

Not according to the producer’s description. The process begins with shading the living tea plants before harvest. However, without complete technical information about oxidation and refining, it would be misleading to classify it simply as powdered conventional oolong.

Does Oolong Matcha taste like Japanese matcha?

Not exactly. The Oolong Matcha I tasted was full and smooth, with gentle floral notes and rounded sweetness. It shares the fine powdered texture and whisked preparation associated with matcha but has a character of its own.

Does Oolong Matcha contain caffeine?

Yes. It is made from Camellia sinensis and naturally contains caffeine. The precise amount can vary, so I would not give an exact caffeine figure without laboratory testing.

Can Oolong Matcha be used in a latte?

Yes. Whisk 3 g of Oolong Matcha with approximately 30 ml of water at 75–80°C, then add 150 ml of your preferred milk. I particularly like it with almond milk.

Is Oolong Matcha traditional Japanese matcha?

No. Traditional Japanese matcha is produced from refined tencha within an established Japanese cultivation and processing tradition. Oolong Matcha is a newer Vietnamese powdered-tea expression and is best understood on its own terms.

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