Vietnam is known for producing green teas, and recently some oolongs, blacks and whites but what is still very rare is to find dark or fermented tea. This 2007 Cao Ba tea was made similar to a cooked (shou) puer with the exception that the leaves were left to ferment over many years, a much longer and slower process. This tea was made using wild leaves from ancient 200-800 year old trees growing at 1500 meters in Ha Giang province, a region which shares a 270 kilometer border with Yunnan. An area that produces tea referred to as “Border Tea”. You’ll find this is a fantastic fermented tea with a long sweet and earthy aftertaste.
Origin: Cao Ba, Ha Giang Province, Vietnam
Harvest: Spring, 2007
Color of liquor: orangish – red
Aroma: leather, roots, dry earth, wood
Flavor: silky-smooth, wood, sweet
Steeping time: 1min; 2min; 3min…