Premium Black Tea
The northern parts of Vietnamare known for their highland plantations of tea with big leaves. That’s all due to the climate of those regions: a high rainfall “saturates” tea trees withwetness and produces a deeper, fresh taste in the manufactured tea.
Beside this, according to the tea leaves category, that black tea refers to FTGFOP: Finest Tippy Golden Flowery Orange Pekoe. This is the finest grade of tea with outstanding quality. What does it mean?
- OP: tea made from whole leaves, which means that it has soft flavour
- Flowery: the tea contains buds
- Golden: the quantity of flower buds in this tea is higher than in usual tea.
Notes of malt with fruity shades
Big-leaf, full-bodied black tea
How to brew?
For a classical method of brewing tea, use a porcelain teapot. Porcelain retains warmth better and lets a full flavour develop.
Boiling water is the best decision for brewing black tea. High level of temperature opens the fullness of taste and provides a feeling of sweet creamy notes of milk oolong.
- Warm up the teapot before brewing tea;
- Put 2 tablespoon in the pot (7 g.);
- Pour over water with a temperature 90+°C;
- Wait for 5 min and try it.
The authentic method involves brewing several times. This way you can taste fresh notes of tea better and feel a fullness of taste.
For this method of brewing, you need a gaiwan, a lidded bowl without handles. A gaiwan is good because they allow you to infuse the tea several times and enjoy your drink even longer. You can also use a teapot.
- Warm up a teapot/gaiwan before brewing tea;
- Put 5 g of tea in the pot/gaiwan;
- First brewing: rinse tea with water (90+°C);
- Second and third brewings last about 20–40 seconds each.
- The fourth and fifth brewings should take 90 and 120 seconds.
Ha Loc, Phu Tho Province, Northern Vietnam. Half time of the year many precipitation falls in that region. That climate specialness promotes good growth of tea trees.