Literally try saying this tea’s name without singing it. Go ahead, I’ll wait.
Named for its leaf color when it’s young, this wild Vietnamese tea is a delicious and robust green tea. Its mineral comparison is like a fresh sheng puerh but with fruity notes and an added smoothness to both to its flavor and mouth feel. There are both vegetal and mild sweet fruit notes with a mild dry mouth feel.
Since Lao Cai borders Yunnan Province in China it is part of the cradle of the first tea plants. The wild trees there are, or are derivatives and descendants of, the ancient tea trees where tea originated. To produce this tea, fresh plucked leaves are drum baked in a wood fired oven that uses longan wood. The tea is then rolled and dried several times until the perfect balance of flavors is achieved.
Grown: Muong Khuong, Lao Cai, Vietnam
Type: Green Tea
Organic: Natural – Wild Tea Trees
Tea Maker: Mr. Chiu and family
Dry Aroma: Sweet Grass, Honey, Citrus Fruit, Smoke
Tasting Notes: Mineral, Vegetal, and Toasty with Sweet Fruit Notes
Brewing Suggestion: We like this tea best in a teapot when we used 1-2 teaspoons (3-5 grams) of tea first brewed for 3-5 minutes with water cooled a minute or two off boiling. For gaiwan brewing, use about 5 grams for around 30-45 seconds for the first steep.