This tea comes from Moc Chau district, Son La province, Vietnam. Moc Chau is a large, mountainous area with an altitude over 1000 m above sea level. Perfect climate, rich soil, unique cultivar and traditional processing makes this tea very high quality. This tea is made by experienced tea master, who adapted Taiwanese traditional technology to a local conditions and produces few high quality traditional style wulongs.
'Qing Xiang' wulongs are famous for their floral, honey flavour and milky texture. Due to the perfect environment, high altitude and mastery of a tea master this type of wulong is one of the most popular nowadays.
Aroma of a dry tea leaf is quite calm and gentle, but right after the warming, tea leaves start to develop sweet grassy fragrance with floral notes. The taste is tender and thick with notes of honey and different pasty associations. Oily texture with creamy aftertaste. This tea is refreshing and calming at the same time what makes this tea an excellent choice for warm and hot weather. It is worth to brew this tea using ‘Gongfu Cha’ method to appreciate subtle changes during tea ceremony.