Today I’m reviewing a wild growing green tea from Vietnam. The tea is dried by using a wood fired cast iron pan, not a drum oven. The appearance and aroma of the dry leaf instantly sparked my interest because it looks and smells so different from the ‘Fish Hook’ Vietnamese tea I reviewed last week. Read on to see why it is a unique green tea.
Dry leaf: The dry leaf consists of slightly twisted medium-sized leaves. It has a sweet, hay-like aroma
Infused tea: The tea cups out a fairly dark golden liquor. Both the wet leaves and the liquor have a sweet (apricot-like) and earthy (hay-like) aroma. The body of the tea is sweet, and it has a hay-like finish. It is a medium-bodied tea with a mild hint of astringency
Infusion tips: I used four grams of tea with 150ml water at 80C. For the first infusion, I steeped the tea two minutes, two and half minutes for the second and two minutes and forty-five second for the third. You will get three to four infusions
Comments: From the aroma of the dry leaf, I thought this tea was going to taste like a Chun Mee. I was completely wrong. This is a very interesting green tea that reminds me of a raw puerh. Its sweet, hay-like flavours and dry finish are classic raw puerh characteristics. I love the complexity in this tea, and I think the flavour is at its best in the second and third infusions.
Retail price: 10 grams for £1.38 / 50 gram for £5.00 / 100 grams for £9.30