This tea from Vietnam is entirely atypical. This tea was grown at high altitude on the mountain of Tay
Con Linh, in the province of Ha Giang.
Despite its attractive dark leaves with golden hints, it is nevertheless a fermented tea. The production
process is similar to that of Chinese dark teas: the Pu Erh Shu. It is therefore a Mao Cha, a “raw” tea
used to produce dark tea. This Mao Cha is then subjected to an accelerated fermentation process
lasting about ten days.
An original cru with notes of spice and undergrowth and an umami flavour. Its silky texture allows the
aromas to unfurl, producing a long finish.
