This Vietnamese green tea comes from the Tà Xùa mountains in the Son La region. The carefully gathered leaves are left to wilt for 2 to 4 hours on bamboo trays. They are then heated for 15 minutes to stop the oxidation process.
A strong green tea with a delicately astringent texture and a subtle bitterness. Its vegetal, fruity and mineral notes offer a long finish. A unique artisanal tea.
- Son La, Vietnam
- Tea colour:
- green tea
Appearance: large, twisted leaves, covered with shoots
Colours: green leaves, silvery buds
Scents: vegetal, mineral
Scents: vegetal, fruity
Colours: pale yellow
Texture: silky, with a delicate astringency
Flavours: sweet, slightly bitter
Aromas: vegetal start (cooked vegetables), fruity notes (orchard fruits), mineral notes (struck flint)
Aromatic profile and length in the mouth: the aromatic profile is marked by mineral and vegetal notes, followed by fruity notes. A fine astringency extends these intense, complex notes.
Suggestion of preparation
With the tasting set: 4' minutes in water heated to 75°C.
With the Gong Fu Cha (teapot/Gaiwan): infusions during 30-40 secondes.
Grands Crus: savour the exceptional
Rare and ephemeral, teas identified as Grands Crus by Palais des Thés are the result of alchemy between a tea plant variety, its terroir and the talent of an artisan grower. Meticulously plucked, processed and sourced in the most respected tea gardens, our Grands Crus unveil unique flavours that reflect the refinement of their origins.