My eyes are bugging out of my head with how much I like this tea. I just thought I’d let you know that, straight away, without preamble — you know, how a newspaper article puts the most important bit first.
This is a malty, malty, malty rich black tea. It was plucked from an old tree in Vietnam that’s apparently hundreds of years old. I cannot verify the age of the tree, but this cup does have a throaty wisdom about it. It’s a Gandalf/Dumbledore tea. It has a good spirit about it.
If it were possible for a cup of tea to have a nice chuckle, this tea would. “Kids these days. Chasing rings and riding brooms into the whomping willow. What malarkey. What can you do?”
I feel like this is the archetype of what a black cup of Asian tea might be. This wild black tea thing might be my new favorite straight tea. It’s gaining momentum in my heart.
Here’s the scoop!
Leaf Type: Black
Where to Buy: Tea Runners
This majestic and highly unusual black tea brews to a rich and hearty cup dripping with notes of molasses and malt. This tea gets its name from the wild, ancient tea trees bearing its leaves in the north Vietnam province of Yen Bai.
These trees have been tended for hundreds of years, and you can taste the expertise and care that goes into the harvesting of these beautiful long, dark leaves.
Learn even more about this tea and tea company here!
Vietnam Ha Giang Organic Black Tea from Simpson & Vail – didn’t last long in my tea stash – that is for sure. Good problem for S&V…bad problem for me!
My own personal default for black tea is double the amount for a short time because I like it STRONG! End result was an dark amber cup with slightly smooth taste. But don’t assume by me saying this was smooth that it was lacking a nice rich flavor because that couldn’t be further from the truth.
The leaves were crispy and slightly tippy and just what I crave in the morning and what my body needs to kick the afternoon lull, too!
S&V’s Vietnam organic black tea comes from the Ha Giang province in northern Vietnam along the Tay Con Linh mountain range (at 1300, above sea level) – deep within the ancient forests of Shan tea that have been growing for hundreds of years. Shan tea is a specialty in this region and the investment helped farmers to preserve this tea. A nursery of seedlings was created and workers were taught how to use crop rotation, green manure and biological pest control to sustainably develop this tea. Monies were also put towards new production facilities to ensure a consistent, high quality leaf. The area went through an economic revival in 2010 with a serious investment in the community. The goal of the investment was to achieve a better, higher quality tea using modern production techniques coupled with organic farming practices. This investment has more than paid off and the people living in this area have seen steady increases in production, quality and pay.
Improvements like these really get me energized about the region, the product, and the people behind the leaves and the cuppa! I can’t wait to see and TASTE what other teas comes from Vietnam and how it continues to grow in the coming years!
Here’s the scoop!
Leaf Type: Black
Where to Buy: Simpson and Vail
The black, slightly tippy, leaves of this Vietnam black tea brew up to an amber cup with a mild astringency and a smooth, slightly earthy taste. A delightful afternoon cup!