Pairs perfectly with sweet or savoury food.
An extraordinary black tea cultivated by the H’mong hill tribes in the mountains of Yen Bai Province in northwest Vietnam. This wild-grown tea is picked from tea bushes aged between 800 and 1,800 years old.
Caffeine class: Medium.
How it tastes: Deep and malty, with a sweet, caramel finish.
To serve one: Heat 250mls water to 99°C. Add 2 heaped tsps of tea and allow to infuse for 3 minutes if drinking black; 4 if adding milk.
Why it’s special: The young black tea leaves are known locally as ‘mountain snow’ in reference to the fine snowy down on them when they’re picked at elevations of between 3,000 and 4,000ft. It’s freshness and traditional processing methods make for a superb-tasting tea.
Ingredients: Black tea